5 from 1 vote
flank steak stir fry recipe
Flank Steak Stir Fry with Crispy Chow Mein Noodles
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Flank Steak Stir Fry with Crispy Chow Mein Noodles and veggies makes for the perfect Asian themed meal. The rich and thick sauce envelopes the noodles and the paper thin steak is ever so slighty cooked and fall apart tender while the veggies are still crisp and crunchy. Gluten-Free and Dairy-Free too.
Course: Dinner
Cuisine: Asian, Asian Stir Fry
Servings: 4
Calories: 667 kcal
Author: Vicky Berman
Ingredients
  • 8 oz Chow Mein noodles chinese egg noodles (use gluten free rice noodles for gluten free version)
  • 8 oz snow peas
  • 1 head broccoli cut up
  • 1 can straw mushrooms
  • 1 can baby corn
  • 1 can bamboo shoot strips
  • 3/4-1 pound flank steak thinly sliced against the grain (we talked about what this means, remember?)
  • 4 green onions sliced
  • 4 cloves garlic sliced
  • 7-8 tablespoons gluten free tamari
  • 1 teaspoon sugar
  • 6 tablespoons sesame oil
  • 3 tablespoons cornstarch
  • 1 tablespoon and 1 teaspoon mirin
  • 1 tablespoon and 1 teaspoon rice vinegar
  • 2 tablespoons sesame seeds
Instructions
  1. Prepare noodles according to package instructions, drain, and rinse with cold water. Mix with 1 tablespoon mirin, 1 tablespoon rice vinegar, and 1 tablespoon sesame oil. Pan fry on both sides to reach desired crispiness (adding more oil if needed).
  2. Mix together 7 tablespoons soy sauce, sugar, 3 tablespoons sesame oil and cornstarch until smooth and add flank steak slivers to mixture.
  3. In frying pan heat 1 tablespoon sesame oil over medium-high heat and cook sugar snap peas and broccoli until they turn a darker green color (a few minutes). Add mushrooms, corn and bamboo shoots, and cook for a few minutes. Remove the vegetables and place into a separate bowl.
  4. In same pan heat 1 tablespoon sesame oil over medium-high heat and add garlic and green onions, cooking until fragrant (1-2 minutes). Add the beef and cook until meat is almost cooked through (few minutes) then add the vegetables back to the pan. Add 1 teaspoon mirin, 1 teaspoon rice vinegar and 1 teaspoon soy sauce to pan and mix everything (add 1/2 teaspoon of sugar if mix is too salty). Continue to cook 1-2 more minutes.
  5. Serve over crispy noodles and sprinkle with sesame seeds.