Flank Steak Stir Fry

This is a quick recipe to throw together for a low calorie meal. The beauty of using flank steak is that this is a less expensive cut of meat that when prepared correctly can also be tender and quite delicious. This is the cut of beef that most Cantonese restaurants use for their stir-fry beef dishes.

The key is to slice the meat across the grain into 1 inch by 1/8 inch thick slices and to then marinate for about 30 minutes prior to cooking. I also like to use this meal as a great excuse to bust out our mildly spicy Salt Free Thai Seasoning.

Because this is an economical cut of beef I like to buy enough for several uses and freeze the rest for future meals. There is no reason to think that you can’t eat healthy, tasty food on a budget! And as I’ve mentioned before we always keep some long grain brown rice cooked up and stored in the rice cooker in the fridge so other then the marinating process this meal only takes about 10-15 minutes to whip up.

Now I do throw in a dash of sugar into the marinade but that can be left out if you are trying to cut back on your sugar intake. I also use the low sodium soy sauce to reduce the salt intake as much as possible.

What You’ll Need

• 6 oz of Flank Steak
• ½ Cup Chopped Green Bell Peppers
• ½ Cup Chopped Red Bell Peppers
• ½ Cup Chopped Yellow Onion
• 3 Tbsp Low Sodium Soy Sauce
• ½ Tsp of Sugar
• 1 Tbsp Thai Seasoning
• ¾ Cup Cooked Long Grain Brown Rice

What to Do

1. Cut meat diagonally across the grain into 1” x 1/8” thin strips
2. For the marinate combine all ingredients green bell peppers through Thai Seasoning into a large resealable zip lock bag
3. Add meat to marinate and refrigerate for 30 minutes
4. Pre-heat skillet to medium high and cook all ingredients (except rice) for 5-7 minutes or until meat is no longer pink
5. Heat rice in microwave
6. Place cooked ingredients over rice and serve

Serves 2

Nutritional Information (per serving)

Tagged as: cheap meal, flank steak, thai seasoning