Skip to main content
Weeknight Cooking
How Should I Prepare Flank Steak for Stir-Frying?
Here are a few of our test kitchen tips to ensure soft, tender meat.
Cook's Country

Sign up for our weekly newsletter, "Dinner Tonight." Each Monday, we feature a fresh, super simple 30-minute recipe, and deliver a shopping list to your inbox. Sign up now.

We’ve done countless kitchen experiments with flank steak over the years in pursuit of tender, flavorful stir-fries. And we’ve learned that there are three essential keys to success.

1. Cut the steak correctly. First, cut your steak into thirds with the grain. Then slice each third very thin against the grain. This keeps the meat from becoming overly chewy and creates little pockets for marinade and sauce to cling to.

2. Add a bit of cornstarch to your marinade. This technique, called “velveting,” creates a superthin coating around the meat to help keep it juicy and tender.

3. Don’t overcook the steak. In this recipe, we call for cooking the steak in batches for about 2½ minutes per batch. Be sure to remove it from the heat immediately: Overcooked beef is chewy and tough, which is not what you want.

Get the Recipe

Serves 4 Beef, Shiitake, and Carrot Stir-Fry

This speedy stir-fry comes together in mere minutes. Serve it with rice.

Equipment Review

Highly Recommended Aroma 8-Cup Digital Rice Cooker, Multicooker and Food Steamer

Our favorite model is supereasy to use—and inexpensive, too.