Flank Steak Stir Fry with Asparagus and Red Pepper

This Flank Steak Stir Fry comes together quickly with flank steak, asparagus, and red bell peppers. Perfect for a quick midweek dinner!

Photography Credit: Elise Bauer

This Flank Steak Stir Fry is perfect for a midweek meal when asparagus are in season. It’s easy enough to make and everyone raves about it!

When it comes to stir-fry, it’s all about the prep. The dish itself cooks up so quickly that you need everything prepped and ready to go before you start adding the elements to the hot pan.

Flank Steak Stir Fry with Asparagus and Red Bell Pepper

A couple elements of the recipe to note. We are blanching the asparagus in boiling water a couple minutes. This will ensure that the asparagus will be cooked in the short stir-frying time.

Flank steak is a lean cut of meat, which can be tough and chewy if it isn’t cut properly (across the grain of the meat) for this dish. It helps to freeze the meat for a few minutes before starting the recipe to make it easier to slice thinly.

Updated from the recipe archive, first published 2009

Flank Steak Stir Fry with Asparagus and Red Pepper Recipe

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

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.


  • 3 Tbsp canola 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 teaspoon chili oil


1 Blanch the asparagus: 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.

2 Assemble stir fry sauce: 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 Stir fry asparagus: 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 Stir fry beef strips: 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.

5 Stir fry bell pepper: 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.

6 Add cornstarch slurry and stir fry sauce: 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).

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

Showing 4 of 38 Comments

  • Shafeerul

    Amazing.Just cooked this for lunch.

  • Ann

    My husband loves this dish. I will make it again tonight. Thank you.

  • Nina

    Loved this recipe

  • Sarah

    Made this tonight with cauliflower rice! It was AMAZING!! Totally hit the spot! I did double the sauce since it did cook down quickly.

  • Ines

    I made this last night and it was great. My Bell peppers would not cook to the point of wilting so I took the steak out and cooked them by themselves. I also added much more garlic and soy sauce and I seasoned the steak and asparagus with salt and pepper. In the end I still could have used more sauce! It evaporated very quickly while mixing so I threw all of the ingredients together again in the bulletin made more. I added Sesame seeds at the end and it was perfect.
    Thanks for the recipe! I’m going to try it with chicken next :-)

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