Ingredients for Chinese Flank Steak
- Flank Steaks
- 1/4 cup soy sauce
- Diced Tomatoes
- 1 tablespoon Worcestershire sauce
- Hot Pepper Sauce
- Vegetable Oil
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- Garlic Clove
- Sliced Mushrooms
- 1 tablespoon cornstarch
- 1/2 cup beef broth
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chinese Flank Steak? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Chinese Flank Steak
- Thinly slice the flank steak against the grain.
- In a bowl, marinate the sliced steak with soy sauce, Worcestershire sauce, and hot sauce. Let stand for 10-15 minutes.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated beef and stir-fry quickly until the meat loses its pink color (about 3-5 minutes).
- Remove the beef from the pan and set aside.
- Add the sliced onion and green pepper to the skillet and sauté until softened (about 3-5 minutes).
- Add the minced garlic and sauté for another minute until fragrant.
- Add the sliced mushrooms and their liquid to the skillet. Cook until the mushrooms are tender (about 3-5 minutes).
- In a small bowl, whisk together the cornstarch and a little bit of the beef broth until smooth to create a slurry.
- Pour the slurry and the remaining beef broth into the skillet with the vegetables.
- Bring the mixture to a boil, then reduce heat and simmer for 3 minutes, or until the sauce has thickened.
- Return the cooked beef to the skillet and stir to combine with the sauce and vegetables.
- Heat through for another 1-2 minutes, ensuring the beef is heated all the way through. Serve hot over rice or noodles.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
28g
Fat
24g
Carbs
5g
