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Asian Flank Steak

Preparation 00:05 Cook Time 00:15 Serves serves 4     adjust servings

Include this Asian Flank Steak in your next food prep session. Marinate overnight and use it for this 15-minute beef and broccoli dinner or grill it and enjoy the leftovers for lunch.


For the Marinade

  • 3 cloves garlic, minced
  • 2 Tbsp fresh ginger (I use the paste from Gourmet Gardens)
  • 1/2 cup onion, diced
  • 1/4 cup honey
  • 3/4 cup oil (i use olive oil)
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1.5 pound flank steak

For the Beef & Broccoli

  • 1 head broccoli florets
  • marinated steak
  • 2 cloves garlic, minced
  • 1/2 cup onion, diced
  • 2 bunches of baby bok choy, chopped
  • 3 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 1 Tbsp honey
  • 1 Tbsp fresh ginger


Combine all the marinade ingredient in a large ziploc bag.
Make a few slices against the grain on both sides of the steak.
Place the steak in the bag and toss until well coated.
Marinate 12-24 hours.

For the beef and broccoli:
Place broccoli florets in a pan with a little water. Cover with a tight-fitting lid and steam for 5 minutes or until desired tenderness is reached.
Meanwhile, remove steak from marinade.
Thinly slice against the grain and cut slices in half.
Add beef to a hot pan with some oil and cook for about 3 minutes. It should still be slightly pink.
Remove steak from pan, set aside and dispose of excess liquid.
Add remaining ingredients to the pan.
Saute 3-4 minutes. Add beef and broccoli and stir until well combined.
Serve with rice or cauliflower.


Recipe Notes

Not a fan of beef and broccoli? Marinate the steak and then throw it on the grill and enjoy it that way! Use the leftovers in a wrap or on a salad for lunch.

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