That leaves only a few options that can hit that perfect stir-fry trio, but thankfully one is the widely available and popular flank steak. Flank steak is not quite as cheap as it used to be, as ...

Chose a tender cut of boneless beef, such as tenderloin, oyster blade, bavette, flank or sirloin ... add the garlic scapes and stir-fry until they start to soften slightly (about two minutes).

Mary Berry bashes the steak for her beef stir-fry before cooking to tenderise it and then fries it as a piece (rather than in strips) for a more succulent flavour. Make the marinade by placing all ...

This cashew chicken stir fry and this easy beef and broccoli stir fry never disappoint ... It’s all in the preparation. Flank steak is lean which means it doesn’t have a lot of fat to keep it moist ...

This cut of beef takes exceptionally well to marinades—flavor easily seeps into the grooves of its prominent muscle fibers. Flank steak is lean and not very thick, so it only requires a quick ...

To marinate the beef, place the steak strips in a bowl ... from its marinade using a slotted spoon and add to the pan. Stir-fry for a few minutes until golden brown. Remove from the pan and ...

Add to vegetables; bring to a simmer. Fold in scallion greens and reserved almonds and noodles. Serve steak with noodle stir-fry.

Since not many people buy beef shank, it's not typically found ... They're typically used in stir fry or fajitas. Flank steak is from the abdominal muscles of the cow. Because it can be tough ...