When I’m looking to spice up my weeknight dinners, this Veggie-Packed Flank Steak Stir Fry never fails to impress. Picture the sweet aroma of fresh garlic mingling with vibrant veggies and tender slices of flank steak sizzling in the pan—it’s enough to make your mouth water! I discovered this go-to recipe during one of those evenings when I wanted something quick yet satisfying, and it’s become my secret weapon against takeout fatigue. In less than 30 minutes, you can whip together a meal bursting with flavor and color, thanks to a homemade sauce that elevates every bite. Whether you serve it over rice or in crisp lettuce wraps, this dish is healthy, fulfilling, and guaranteed to please both family and friends. So, let’s dive into this delightful stir fry that brings the warmth of homemade cooking to your table!
Why is this Veggie-Packed Flank Steak Stir Fry a must-try?
Quick and Easy: In under 30 minutes, you can have a delicious, homemade meal that rivals any takeout option.
Health Benefits: Packed with protein and vibrant veggies, this dish offers a nutritious boost everyone will love.
Flavor Explosion: The homemade sauce adds layers of sweetness and acidity, ensuring each bite is bursting with flavor.
Versatile Ingredients: Swap in your favorite veggies or protein options to keep dinner exciting and customizable.
Crowd-Pleasing: Impress family or guests with this vibrant stir fry that’s perfect for any occasion—everyone will be asking for seconds!
Ditch the fast food and give your taste buds a gourmet experience at home!
Veggie-Packed Flank Steak Stir Fry Ingredients
For the Sauce
• Low sodium soy sauce or coconut aminos – Provides a savory base for the sauce; coconut aminos is a great soy-free option.
• Fresh squeeze orange juice – Adds sweetness and acidity to balance the dish; can substitute with lime juice if needed.
• Rice vinegar – Contributes tanginess to the sauce.
• Fresh grated ginger – Offers warmth and depth of flavor.
• Garlic – Enhances overall flavor.
• Honey or brown sugar – Adds sweetness to the sauce.
• Cornstarch or tapioca starch – Used to thicken the sauce for the perfect consistency.
For the Flank Steak
• Flank steak (2 lbs) – The primary protein; sliced thinly against the grain for tenderness; can use skirt or flat iron steak as substitutes.
• Kosher salt and black pepper – Basic seasoning that enhances the steak’s natural flavors.
• Sesame oil (2 tbsp) – Ideal for cooking the steak and adding a rich, nutty taste; olive or avocado oil works too.
For the Veggies
• Red bell pepper – Adds sweetness and vibrant color to your stir fry.
• Broccoli – A nutritional powerhouse that brings crunch and health benefits.
• Carrots – Provide natural sweetness and a lovely crunch.
• Snow peas – Add sweetness and a delightful snap.
• Baby bok choy – Offers a mild flavor and a beautiful texture contrast.
For Garnishing
• Green onions – A fresh touch that enhances presentation and flavor.
• Sesame seeds – Add a nutty crunch when sprinkled on top.
• Red pepper flakes – Optional for those who enjoy a little heat.
Serving Options
• White rice, brown rice, or noodles – Choose your favorite base for a hearty meal, or go with lettuce cups for a low-carb option.
Creating this Veggie-Packed Flank Steak Stir Fry is a delicious way to enjoy a quick and healthy homemade meal!
How to Make Veggie-Packed Flank Steak Stir Fry
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Prepare the sauce: In a bowl, whisk together the low sodium soy sauce, fresh orange juice, rice vinegar, grated ginger, minced garlic, honey or brown sugar, and cornstarch. Set aside for later.
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Sear the flank steak: Season the flank steak with kosher salt and black pepper. Slice it thinly against the grain to ensure tenderness, then cook in heated sesame oil over medium-high heat for 1-2 minutes per side until browned. Work in batches to avoid overcrowding the pan.
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Cook the vegetables: In the same pan, add the red bell pepper, broccoli, carrots, and snow peas. Stir-fry for 5-6 minutes until the veggies are tender yet still crisp.
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Combine: Pour the prepared sauce over the veggies, bringing everything to a gentle simmer. Add the cooked flank steak and the baby bok choy ends, cooking until the bok choy is wilted and everything is well-coated in the sauce.
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Serve: Garnish with green onions and sesame seeds. Serve this colorful stir fry over rice, noodles, or enjoy it wrapped in lettuce cups for a fresh touch.
Optional: Sprinkle some red pepper flakes for an extra kick.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Veggie-Packed Flank Steak Stir Fry
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of water to keep it moist.
Freezer: For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: When reheating from frozen, use medium heat on the stovetop for even warmth. Stir occasionally until heated through, ensuring the veggies stay crisp.
Meal Prep Tip: This stir fry can be made ahead and frozen. It’s perfect for busy nights when you need a quick, satisfying meal.
Make Ahead Options
These Veggie-Packed Flank Steak Stir Fry components are perfect for busy cooks looking to save time during the week! You can prep the stir fry sauce and chop the vegetables up to 24 hours in advance; just store them separately in airtight containers in the refrigerator to maintain their freshness. Additionally, the flank steak can be sliced and marinated overnight to enhance the flavors. To cook, simply heat the sesame oil, add the steak for a quick sear, toss in the prepped veggies, and combine with the sauce. You’ll enjoy a delicious, homemade meal that’s just as flavorful and satisfying as if you made it from scratch at the moment, all with minimal effort!
Veggie-Packed Flank Steak Stir Fry Variations
Explore delightful twists to make this dish truly your own, adding flavor and nutrition!
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Alternative Proteins: Swap flank steak for skirt steak, flat iron steak, or even chicken for a different protein kick. Each brings its unique flavor profile!
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Vegetable Swaps: Use your seasonal favorites—try snap peas for a crunchy twist or zucchini for a softer bite. The more colorful, the better!
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Gluten-Free Option: Replace soy sauce with gluten-free tamari or coconut aminos to cater to gluten-sensitive eaters.
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Heat It Up: For a spicy kick, toss in some diced jalapeños or a teaspoon of sriracha when stirring the sauce.
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Sweet Citrus Twist: Instead of orange juice, experiment with fresh pineapple juice for a tropical flavor that perfectly complements the savory beef.
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Nutty Additions: Add crushed peanuts or sliced almonds either in the stir fry or as a garnish for a satisfying crunch and additional nutrition.
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Plant-Based Version: Replace the steak with tofu or tempeh for a hearty vegetarian meal that doesn’t compromise on flavor.
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Extra Sauce: Double the sauce for a juicy, glistening stir-fry that can soak into rice or noodles beautifully, creating a flavor explosion at every bite!
Expert Tips for Veggie-Packed Flank Steak Stir Fry
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Slice with Care: Always cut the flank steak against the grain. This simple trick ensures maximum tenderness in every flavorful bite.
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Heat is Key: Preheat your pan until it’s very hot before adding the steak. This helps achieve that delicious, restaurant-quality sear and prevents steaming.
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Don’t Overcrowd: Cook the steak in batches to avoid overcrowding the pan. This maintains high heat, allowing for even cooking and a beautiful browning.
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Veggie Timing: Add your vegetables according to their cooking times. Start with denser veggies like carrots and broccoli, adding quicker-cooking items like snow peas towards the end.
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Thickening Hint: If your sauce isn’t thickening, let it simmer a bit longer or add a little more cornstarch mixed with water to reach the desired consistency.
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Meal Prep Bonus: This Veggie-Packed Flank Steak Stir Fry can be made ahead of time. It freezes well, making it an easy go-to dinner for busy nights.
What to Serve with Veggie-Packed Flank Steak Stir Fry?
Elevate your dining experience with delectable sides that perfectly complement the vibrant flavors of this stir fry.
- Steamed Jasmine Rice: Lightly aromatic and fluffy, jasmine rice absorbs all the savory sauce, balancing the dish beautifully.
- Quinoa Salad: A protein-packed, nutty alternative, quinoa provides a wholesome base that adds a delightful texture to your meal.
- Vegetable Spring Rolls: Crispy and fresh, these rolls introduce an extra crunch, creating a pleasant contrast to the tender steak and veggies.
- Garlic Noodles: These flavorful, garlicky noodles soak up the rich sauce and deliver an irresistible carb-loaded component to the meal.
Pairing garlic noodles with your stir fry creates a satisfying harmony of textures, making each bite an adventure!
- Cucumber Salad: Refreshing and tangy, a cucumber salad with a hint of lime brightens up the meal with its cool crunch.
- Sautéed Bok Choy: The remaining bok choy from your stir fry can be sautéed with a splash of soy sauce, enhancing the dish’s green element.
- Mango Lassi: For a drink, a creamy mango lassi adds a touch of sweet and tangy flavor that balances the savory robust dish.
- Chocolate Mochi: Finish off with a delicate chocolate mochi for dessert; it offers a sweet, chewy delight to round out your meal.
Veggie-Packed Flank Steak Stir Fry Recipe FAQs
What type of flank steak is best for this recipe?
Absolutely! Look for flank steak that is bright red with minimal dark spots; this indicates freshness. Ensure that it’s well-marbled, as this will add to the tenderness and flavor of your stir fry. Don’t hesitate to ask your butcher for the best cut, especially if you’re considering alternatives like skirt or flat iron steak.
How long can I store leftovers in the fridge?
You can store your Veggie-Packed Flank Steak Stir Fry in an airtight container in the refrigerator for up to 3 days. When reheating, simply warm it on the stovetop with a splash of water to keep the veggies crisp and prevent drying out.
Can I freeze this stir fry?
Very much! To freeze your Veggie-Packed Flank Steak Stir Fry, first let it cool completely. Then, transfer it to freezer-safe containers or resealable bags, removing as much air as possible. It will stay fresh in the freezer for up to 3 months. To reheat, thaw it in the refrigerator overnight and warm it on medium heat in a skillet, stirring occasionally until heated through.
How do I avoid soggy vegetables when cooking?
Great question! The key to keeping your vegetables crisp is to not overcrowd the pan while stir-frying. Work in smaller batches if necessary and make sure your pan is very hot when you add the veggies. Start with denser vegetables like carrots and broccoli first, then add quicker-cooking items such as snow peas at the end. This way, each vegetable maintains its vibrant texture and flavor.
Is there a gluten-free alternative for this recipe?
Absolutely! You can substitute the low sodium soy sauce with coconut aminos or a gluten-free soy sauce. Additionally, keep an eye on other ingredients, such as the rice and cornstarch, ensuring they are labeled gluten-free for a completely gluten-free Veggie-Packed Flank Steak Stir Fry experience.
Can I use other vegetables in this stir fry?
The more the merrier! This stir fry is incredibly versatile—feel free to swap in your favorite vegetables based on what’s in season or what you have on hand. Options like bell peppers, mushrooms, or zucchini can add a lovely twist to the dish while still delivering that delightful crunch and flavor.
Veggie-Packed Flank Steak Stir Fry in Under 30 Minutes
Ingredients
Equipment
Method
- Prepare the sauce by whisking together the soy sauce, orange juice, rice vinegar, ginger, garlic, honey or brown sugar, and cornstarch in a bowl. Set aside.
- Season the flank steak with salt and pepper. Slice it thinly against the grain and cook in heated sesame oil over medium-high heat for 1-2 minutes per side until browned, working in batches.
- In the same pan, add the red bell pepper, broccoli, carrots, and snow peas. Stir-fry for 5-6 minutes until the veggies are tender yet still crisp.
- Pour the prepared sauce over the veggies, bringing everything to a gentle simmer. Add the cooked flank steak and bok choy, cooking until the bok choy is wilted and everything is well-coated.
- Garnish with green onions and sesame seeds. Serve over rice or noodles, or in lettuce cups.
