Well, the flank steak stir fry turned out to be exceptionally mediocre. The beef was great, and I'll adapt the recipe later to make just that, but the rest of the stir fry (i.e. the veggies) just didn't work somehow. That being the case, it's not worth sharing the recipe, so I'll share some good tips about quick steak meals.
The first is that flank steak is really lovely, as long as you slice it into strips against the grain prior to cooking, or score it prior to cooking (again- against the grain) so it doesn't roll up when the outer layer contracts.
The second is that- due to fundamental principles of thermo-dynamics- thin pieces of meat cook quickly and thick pieces of meat cook slowly. If you're looking for a super fast dinner, flank steak is perfect.
Were I to do this over, here's what the recipe would be:
~1lb flank steak
1tblsp rice vinegar
1tblsp soy sauce
1tblsp toasted sesame oil (make sure it's toasted, or it doesn't have that rich sesame flavor)
2 green onions (scallions)
1tsp minced garlic (from a jar)
1 tsp minced ginger (from a jar/squeeze tube)
Mix all ingredients together in a ziploc bag. Zip. Refrigerate overnight. Heat a wok/frying pan/grill. If stovetop, throw entire contents of bag into pan and cook till done, ~5 minutes. If grill, remove meat, shake off excess liquid, grill- about 2 minutes/side. If you forget to marinate ahead of time (which I likely will), let sit in marinade for at least 10 minutes and cook in pan with marinade, rather than grill.
Serve with some veggies- I think I'd put this meat over a mixed green salad with a simple oil/vinegar dressing and maybe sugar tomatoes and avocado. I'd also chop up some fruit (we had oranges with it tonight).
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