Flank Steak Stir-Fry with Asparagus and Red Pepper

Recently I got a call from my friend Elizabeth who said, “You’ve got to try my mother’s flank steak; it’s soooo good!” I begged the recipe from Elizabeth’s mother Maria and tried it out last night. It was terrific. Very tasty, everyone ate it right up. Best thing about it? It’s fast and easy. Maria adapted her recipe from one in a Williams Sonoma cookbook (details below).

Flank Steak Stir-Fry with Asparagus and Red Pepper

Flank Steak Stir-Fry with Asparagus and Red Pepper Recipe

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Yield: Serves 4


  • 3 Tbsp canola, rice bran, grapeseed, or other high smoke-point cooking oil
  • 1/2 lb asparagus, trimmed, cut on the diagonal into 1 1/2 inch lengths (about 1 1/2 cups)
  • 1 lb of flank steak, sliced in half lengthwise (along the grain) and then cut into thin strips (across the grain), 2 inches long and 1/4 inch wide (put the steak in the freezer for 15 minutes before slicing to make it easier to slice)
  • 1 red bell pepper, seeded, de-ribbed, and cut into thin strips 2 inches long and 1/4 inch wide
  • 2 teaspoons of cornstarch dissolved into 3 Tablespoons of water

Stir Fry Sauce

  • 3 Tbsp soy sauce (use gluten-free soy sauce for gluten-free version)
  • 1 teaspoon finely chopped, peeled, fresh ginger
  • 1 small clove garlic, minced
  • 1 green onion, including green tops, chopped
  • 1/2 tsp chili oil


1 Fill a medium sized saucepan halfway with water and bring to a boil. Blanch the cut asparagus for 2 minutes. Drain, rinse with cold water to stop the cooking, and set aside.

If you are planning to serve this dish with rice, in a separate pan, prepare 2 cups of white rice, following the instructions on the rice package.

2 In a small dish, stir together the stir fry sauce ingredients—soy sauce, chopped ginger, minced garlic, chopped green onion, chili oil—and set aside.

3 Heat 1 tablespoon of oil in a wok (or a thick-bottomed pot that can handle high heat) on high heat until shimmery. Add the asparagus and fry, stirring constantly, for 2 minutes or until lightly browned. Remove the asparagus from the pan and set aside.

4 Heat another tablespoon of oil in the pan on high heat until shimmery. Stir fry the beef strips in batches, for 2 to 3 minutes per batch, until they are browned but still a little pink inside. Return the first batches of beef strips to the pan along with the bell pepper strips. Stir and toss over high heat until the bell pepper strips are just beginning to wilt, 1-2 minutes.

5 Quickly stir the cornstarch liquid and add it to the pan along with the stir fry sauce. Cook until sauce thickens, 1-2 minutes. Return the asparagus to the pan, toss to evenly coat and serve with steamed white rice (unless you are going low-carb, in which case, leave out the rice).

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Simply Recipes. Thank you!

Adapted from a recipe in Meats and Poultry: the Best of Williams-Sonoma Kitchen Library

Flank Steak Stir-Fry with Asparagus and Red Pepper

Never miss a recipe!

Subscribe to Simply Recipes free via email:

Showing 4 of 32 Comments

  • Colleen

    I made this for dinner last night…FABULOUS!!! My husband (picky eater) just about licked the wok!

  • Denise

    Normally I take the lead on dinner in my house, but I had a huge headache a few nights ago. Spouse to the rescue! He asked what I had planned to cook. I gestured weakly toward the picture on this blog. He decided to give it a go, although generally he’s hesitant about trying new recipes, especially on a weeknight. I mixed the sauce, but he did the rest. Thanks for this great, straightforward recipe–the fantastic results have really encouraged him. His own review: “It’s so good it makes me want to cry.” Whoa!

  • Sheeijan

    I like to cook a lot on Sunday so I have lots of leftovers to take to work for a few days. I made this last night and just loved it. The only thing different I did was used seasoned wok oil instead of chili oil since I didn’t have any and couldn’t find it at two different grocery stores I visited. The wok oil is made of garlic oil, sesame oil, onion oil, and something else I can’t remember. I threw in a few flakes of red pepper to give it some heat. The sauce is just so flavorful! The only thing I might do differently next time is use low-sodium soy sauce. I do low-carb, so without the rice it’s a little salty. I imagine it’s perfect with rice though.

    I’ve cooked at least a half-dozen of your recipes. I LOVE your website!

  • nancy

    Hi, I tried this recipe and it was great! But, I like chicken a lot so any tips on when and how long to add the chicken instead of the beef?

    I would say about the same. But if you try it, please let us know what worked for you. ~Elise

View More Comments / Leave a Comment