Fantastic Flank Steak Stir-Fry Recipe Is What's for Dinner (5 Ingredients) by Donna John

Mongolian beef is one of my all-time favorite Asian dishes. When flipping through a copy of Food & Wine magazine, I saw this recipe for stir-fried flank steak with yellow onions, which reminded me of Mongolian beef. Onions are another one of my favorite ingredients, so this flank steak recipe was put in my weekly menu ASAP.

The high-protein flank steak is sliced very thin then coated in soy sauce, Shaoxing wine or sherry cooking wine, and cornstarch. Just 30 minutes of marinating is all the steak needs. While it soaks up the flavors, cook the onions. The onions are not cooked to caramelized onion status – you want the onions to still have a bite to them. When the steak and onions combine into one dish, the results are amazing. You can beef up this stir fry by adding your favorite vegetables.

Photo credit (all photos): Donna John

Serve this easy stir-fried beef with onions recipe for dinner over white rice, brown rice or fried rice. I added a side dish of sautéed sugar snap peas, but snow peas, broccoli or bok choy would be good choices as well. Pack the leftovers for lunch the next day.

Cuisine: Asian
Prep Time: 10 minutes
Marinating Time: 30 minutes
Cook Time: 15 minutes
Total Time: 25 minutes plus 30 minutes to marinate
Servings: 4

Ingredients

• 1 flank steak (about 1 pound), sliced against the grain into thin strips
• 3 tablespoons soy sauce or tamari (divided)
• 1 tablespoon Shaoxing wine or sherry cooking wine (I used sherry cooking wine)
• 1 tablespoon flour or cornstarch (I used cornstarch)
• 2 tablespoons vegetable oil
• 2 medium yellow onions, cut into 1/2-inch thick slices

Here's how to make it: 

1. Put the sliced flank steak into a shallow bowl or casserole dish.
   
2. Add cornstarch or flour, 2 tablespoons of the soy sauce and the Shaoxing wine or sherry. Toss to coat. Let the meat marinate at room temperature for 30 minutes. (I used low-sodium soy sauce. For a gluten-free dinner, use tamari instead of soy sauce.)
   
3. While the meat marinates, heat the oil in a large skillet. Add the onions and cook over medium-high heat, stirring often, until they soften and begin to brown. (They should still have some texture to them.)
   
4. Add the remaining 1 tablespoon of soy sauce and stir to combine. Remove the onions to a plate or bowl.
   
5. Add the flank steak in a single layer in the skillet. Cook over high heat until it is well browned on the bottom side but still pink on the top.
   
6. Give the meat a stir and cook a few more seconds or until desired doneness.
   
7. Add the onions back to the skillet and stir to combine.
   
8. Garnish with chopped green onion, if desired. Store any leftovers in an airtight container and reheat in the microwave.
   

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