Marinade for Flank Steak

Basic Marinade for Flank Steak

Cutting beef for stir-fry cooking — You need lots of good lighting to look at a raw piece of flank steak. See the lines running along lengthwise. Hard to explain it but you have to look and see where the lines are and run your fingers towards that direction. You need to turn it around and cut thin bite size slices of steak against the grain to break down the tough tissue in the meat and marinade will help tenderize meat.  

Depending on the amount of meat, you might want to use more or less of the marinade. When it comes to red meats, I tend not to add any regular salt, because soy sauce has plenty of sodium. 

Ingredients (you can always increase the recipe)

1 lb. of Flank Steak cut into strips

1 tablespoon of canola oil

1 teaspoon of minced garlic

4 pieces of sliced up ginger

2 tablespoon of soy sauce

2 tablespoon of dark soy sauce

2  teaspoon of dry sherry or SHAOSING wine

1 teaspoon of sesame oil

1 tablespoon of cornstarch


Place all of these ingredients into the bowl and mix the flank steak with it. I like to use my fingers or chopsticks to combine well and then place a  plastic wrap over the bowl and allow to set in refrigerator overnight. If you forget to do this process the night before then you may have the marinade set for about 1-4 hours in the refrigerator.