Asian Flank Steak and Sauteed Veggies

Asian Flank Steak and Sauteed Veggies 

This is a great mid week twist on steak and potatoes. Healthier and super easy this Asian inspired dish is a great way to shake up the taste buds. Plus the steak makes lots of yummy leftovers.



2 1/2 Lbs Flank Steak

2 Tbs Peanut Butter

1/4 Bell Pepper

1/4 Onion

2 Tbs Brown Sugar

1 1/2 Tsp Minced Garlic

1 Tsp Minced Ginger

1/2 Tbs Sriracha

1 Tsp Rice Vinegar

1/2 Tsp Sesame Oil

1 Tbs Low Sodium Soy Sauce


1/2 Cup Shredded Carrots

1/2 Sliced Onion

1 Sliced Bell Pepper

8 Oz Sliced Mushrooms

1 Cup Sliced Red Cabbage

1 Tbs Avocado Oil

1 Tsp Rice Vinegar

1/2 Tsp Sesame Oil

1/2 Tsp Ginger

1/2 Tsp Garlic

Ok so first you want to make the marinade. This is great because you can make the marinade in the morning and have steak sit in the marinade all day. It needs at least an hour in the marinade though.

First you want to bland the pepper and the onion together. Then in a bowl you want to add all the marinade ingredient together.

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Move your flank steak into a sturdy plastic bag before pouring the marinade over the top. Message the marinade into the steak and then place in the fridge to sit for at least 1 hour.

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While you are marinading you can prep all your veggies. Combine all the veggies in a large bowl and then set aside.

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Heat the grill to medium-high heat, about 400 degrees. Once hot place the steak on the grill close the lid and leave alone for 6 minutes.


When the steak goes on the grill heat a large pan for your veggies. Combine remaining veggie ingredients in the pan and bring up to a medium heat. Cook the garlic and ginger for just a minute before adding in the vegetable mix. Stir this occasionally on a medium-low heat.

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After the 6 minute flip your flank steak, re-cover and leave alone for an additional 5 minutes. After those five minutes pull up the flank steak set on a platter, cover and let rest for 5 minutes.

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Finish cooking the vegetables while the steak rests. The vegetables should finish just after you pull the meat off.


Serve hot with noodles, rice, or bread.



Makes 9 Servings

Serving 4 Oz

Calories 247

Fat 9.8 g

Sat Fat 3.8 g

Cholest. 62.1 mg

Sodium 182.1 mg

Carbs. 5.3 g

Fiber .4 g

Sugar 3.7 g

Protein 32.7 g


Serves 5

Serving 1/2 Cup

Calories 54

Fat 3 g

Sat Fat .4 g

Cholest. 0 mg

Sodium 11.9 mg

Carbs. 5.8 g

Fiber 1 g

Sugar 2.1 g

Protein .9 g

One comment

  1. Linux VPS says:

    I add water chestnuts and sometimes celery to this. Definitely double the dressing. Also, I marinate the veggies in dressing, and then grilled the steak as well as the carrots and peapods. This turned out nicely!

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