Tag: flank steak

Beef Stir Fry
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This easy beef stir fry is a quick weeknight meal with the most delicious sauce.

Tender strips of beef and fresh vegetables are stir fried and tossed in a tangy, sweet, and savory sauce.

Serve this beef stir-fry over rice or egg noodles.
This method ensures the beef actually comes out tender.

The reviews speak for themselves, it’s VERY delicious.

It can be prepped ahead, and it cooks quickly.

The homemade sauce has lots of flavor and is easy to make.

Clean out the fridge – you can use any variety of vegetables.
Ingredients for Beef Stir Fry
- Beef: The best beef for stir fry is either sirloin or flank steak because it is tasty, affordable, and easy to tenderize. Other cuts of beef such as chuck steak or ribeye can also be used.
- Veggies: Use whatever vegetables you have on hand, personal favorites are broccoli, snap peas, and bell peppers.
For the Stir-Fry Sauce
- Ginger/Garlic: Freshly minced garlic and ginger add tons of flavor. Jarred minced garlic or ginger can be used in this recipe.
- Orange juice: Adds a sweet and tangy flavor to the sauce. Replace the oj with pineapple juice or apple juice.
- Soy sauce: Adds umami (savory flavor).
- Brown sugar: Adds a hint of sweetness. Use either light or dark brown sugar.
- Sesame oil: Adds a nutty flavor.
Save time, skip the chopping, and use frozen mixed vegetables, or check the produce section at the grocery store for pre-cut stir-fry vegetables. Shredded coleslaw mix is another easy addition to stir-fry!

How to Make Beef Stir Fry
1. Cut and then toss the beef with cornstarch. Pan fry (recipe below) and then set aside.
2. Stir-fry the vegetables and transfer to the bowl with the beef.
3. Mix the sauce ingredients. Cook the sauce in the pan.
4. Slowly add cornstarch. Add the vegetables and beef.
How to Keep The Beef Tender

To make tender strips of beef, trim any silverskin, connective tissue, or large bits of fat, and then ensure you’re cutting slices across the grain (¼-inch thick).

Don’t skip the step of tossing the beef with cornstarch as it tenderizes the meat and adds a crust for the sauce to stick to.
Tips for a Great Stir Fry
- For easier slicing, place the beef in the freezer for 15 minutes before cutting.
- Prepare all ingredients ahead of time, as a stir fry comes together quickly.
- Don’t overcrowd the pan, or the beef won’t crisp.
- The meat, vegetables, and sauce can be prepared and stored separately for up to 48 hours before cooking.
Store leftovers in an airtight container in the fridge for 3-4 days.

Five Star Favorite Stir-Fry Recipes

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Beef Stir Fry

This easy beef stir fry recipe is a Chinese restaurant-quality dish, made right at home!

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

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Whisk the sauce ingredients except corn starch in a bowl. Set aside.

Trim any silverskin, connective tissue, or large bits of fat from the beef. Cut ¼-inch slices across the grain.

Season the beef with salt & pepper and toss with cornstarch. Set aside while you prepare the vegetables.

Cut the vegetables into bite-sized pieces.

Heat 1 tablespoon of oil over medium-high heat in a wok or large skillet. Add half of the beef and cook until browned, about 2-3 minutes (beef does not need to be cooked through). Transfer to a bowl and repeat with the remaining beef.

Add the vegetables to the skillet, adding more oil if needed, and cook until tender-crisp, about 4-5 minutes. Transfer to the bowl with the beef.

To make the sauce, reduce the heat to medium. Stir the sauce, pour it into the skillet, and bring to a simmer. In a small bowl, combine cornstarch with 3 tablespoons water (or broth).

Gradually add the cornstarch slurry to the simmering sauce while whisking to reach the desired consistency, you may not use all of the cornstarch mixture. Let simmer for 2 minutes.

Add the vegetables and beef with any juices to the pan and cook until heated through. Garnish with green onions and sesame seeds if desired.

Serve with noodles or over rice.

For easier slicing, place the beef in the freezer for 15 minutes before cutting.

Prepare all ingredients ahead of time, as a stir fry comes together quickly.

Don’t overcrowd the pan, or the beef won’t crisp.

The meat, vegetables, and sauce can be prepared and stored separately for up to 48 hours before cooking.

Vegetables for stir fry can include any of the following: broccoli florets, snow peas or snap peas, mushrooms, red bell pepper, bok choy, chopped cabbage, thinly sliced carrots or celery, or bean sprouts.

Calories: 423 | Carbohydrates: 43g | Protein: 31g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 681mg | Potassium: 863mg | Fiber: 7g | Sugar: 10g | Vitamin A: 9285IU | Vitamin C: 29.9mg | Calcium: 84mg | Iron: 3.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine Asian, Chinese

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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June 1, 2024
Rouladen
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This rouladen recipe comes from my Grandma Mary’ and it’s childhood favorite.

Thin slices of beef are rolled with a bit of mustard, bacon, onions, and a dill pickle! The beef rolls are slow-roasted and served with a rich brown gravy.

This dish has an old-fashioned, hearty flavor with melt-in-your-mouth tender beef. Serve with mashed potatoes or cooked macaroni like my grandma always did.

What is Rouladen?

Just one of the finest comfort foods of all time! Beef rouladen is a German dish that my Polish grandmother and my mom made often.

Rouladen has thin slices of beef that are brushed with mustard and then wrapped with bacon, onion, and dill pickle before slow cooking. It’s served with a rich brown gravy.

The acidity from the pickle tenderizes the meat and adds lots of flavor along with the bacon.

Ingredients for Rouladen
- Beef – Choose thin slices of top round steak or flank steak, 8 to 10-inches long, 4.5- inches wide, and ¼-inch thick. In my area, I find beef labeled “Rouladen” or you can ask the butcher to thinly slice steaks. If using round steaks you may need to layer two to get a 10-inches in length.
- Mustard – My grandma always spread prepared yellow mustard on the beef, although Dijon mustard is great too.
- Bacon – Use uncooked bacon, it adds flavor and keeps the beef moist.
- Onion – Thinly sliced yellow onion is added to each roll.
- Pickle – Our family uses dill pickles in the center of the rouladen.
- Gravy – This recipe uses beef broth with a bit of dill pickle juice. My mom always added a can of mushrooms with the juices so I add them in as well. The juices are later used to make the sauce or gravy for serving.
While some recipes add a bit of red wine, my Grandma kept it simple. You can add extra onions to the gravy and a rib of celery and carrot if you’d like for flavor. Discard the carrot/celery before thickening the gravy.

How to Make Rouladen
1. Gently pound the beef to tenderize (per the recipe below).
2. Top with mustard, bacon, and onions, and roll around a whole dill pickle, secure with a toothpick, or tie with cooking twine.
3. Brown the outside in a Dutch oven or pan. Add broth and a splash of pickle juice. Either roast or simmer the rouladen until fork tender.
4. Thicken the juices with flour or a cornstarch slurry to make gravy.
How to Serve Rouladen

My mom always served rouladen on top of elbow macaroni with lots of gravy.

Of course, it’s great over mashed potatoes, spätzle, egg noodles, or potato dumplings, or even baby potatoes.

This beef rouladen recipe also pairs well with braised red cabbage (rotkohl).

To Freeze Rouladen

Beef rouladen can be prepared and the rolls can be frozen either before or after cooking. Simply prepare as directed, place in a single layer on a baking sheet, and freeze. Once frozen, transfer to a freezer bag or air-tight container.

To enjoy from frozen, thaw in the refrigerator overnight and cook as directed in the recipe.

Got Leftovers?

Rouladen tastes great the next day! It makes a perfect work-day lunch over mashed potatoes or even cauliflower rice! You can also chop up the rouladen and add the gravy to a soup!

More Slow Cooked Beef Favorites

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Beef Rouladen

This classic German dish is made with thinly sliced beef covered with mustard, bacon, onions, and rolled around a dill pickle!

Prep Time 20 minutes

Cook Time 1 hour 50 minutes

Total Time 2 hours 10 minutes

Author Holly Nilsson

Preheat the oven to 325°F.

Place the beef slices on a cutting board and gently pound with a meat tenderizer to ¼-inch thickness.

Spread a thin layer of mustard over each slice and season with salt and pepper.

Add a slice of bacon to each piece of beef and top with onions and a dill pickle.

Roll each rouladen jelly-roll style and secure with toothpicks or kitchen twine.

In a Dutch oven, heat the butter over medium heat. Add the beef rolls and brown on each side.

Add the beef broth to the Dutch oven, scraping up any brown bits in the bottom of the pan. Add the canned mushrooms with juices if using and ¼ cup pickle juice (and extra onions if desired). Cover and roast 90-120 minutes or until fork-tender.

To Make Gravy

Transfer the rouladen to a plate and cover with foil to keep warm, leaving the juices in the Dutch oven.

Heat juices over medium-high heat until boiling, making sure to scrape up any brown bits. In a small bowl, mix cornstarch with 3 tablespoons of cold water. Slowly add the cornstarch mixture to the boiling broth while whisking to reach the desired thickness. You may not need all of the cornstarch mixture.

Serve Rouladen over mashed potatoes or elbow macaroni with gravy.

*Beef should be about 8-10 inches long, 4.5-inches wide and ¼-inch thick. If the beef strips aren’t long enough, it’s okay to overlap two shorter pieces a bit.
I prefer to roast cook beef rouladen in the oven but it can be covered and gently simmered on the stove for about 45-55 minutes or until tender.
Store leftovers in a covered container in the fridge for up to 3 days. Reheat in the oven or in the microwave until heated through.

Calories: 153 | Carbohydrates: 8g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 1112mg | Potassium: 300mg | Fiber: 1g | Sugar: 2g | Vitamin A: 177IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Entree, Main Course

Cuisine German

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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December 17, 2023