Tag: air fryer

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Easy Flank Steak Stir Fry

mixed vegetables and cooked pieces of beef on bed of white rice on a white plate with chopsticks

There are two ways you can make this easy flank steak stir fry. Obviously the easiest way would be using only one pan. However, when I made this, it was still triple digits out. So, I didn’t want the house to get unbearable if I used the stove. Thus, I used our NuWave infrared oven to cook the steak, which is similar to an air fryer. That way my house wouldn’t get too hot. Then, when it was done, I heated the vegetables for a few minutes before adding the steak to the pan. Consequently, my stove was on for only ~ 5 minutes.

But, weather permitting, you want to save dishes, or your air fryer isn’t big enough for your steak, just cook it (steak) in ~ 2 tbsp of oil in a wok. And the rest of the steps are the same. Otherwise, just follow the recipe below.

Ingredients for Flank Steak Stir Fry

  • 2 lb flank steak
  • 32 oz package of stir fry vegetables (from refrigerated section of grocery store)
  • 4 oz bottled teriyaki sauce (I used PF Chang’s Teriyaki sauce)
  • 1 – 2 tbsp cooking oil
  • 1/2 tsp salt
  • and 4 c cooked rice or noodles

Instructions for Stir Fry

  • First, spray nonstick cooking spray on grill pan.
  • Next, season meat evenly on both sides with salt.
  • Then cut steak in ~ 1 inch slices against the grain; and again, cut those slices into 1 x 3 inch slices.
  • Further, cook according to your air fryer’s instructions based on how well you want your meat done. For instance, for NuWave infrared oven, I cooked our steak 4 minutes per side for medium rare.
  • At halfway mark, flip steak over and cook additional time.
  • Next, add 1 – 2 tbsp oil in a wok or pan large enough for meat and vegetables. Heat to medium high.
  • Then add stir fry vegetables and cook ~ 4 minutes, tossing gently with tongs.
  • Incorporate meat and 4 oz of teriyaki sauce, and toss with tongs.
  • Finally, serve with cooked rice or noodles.
carrots, cabbage, broccoli, snow peas, and cooked beef on white rice in a bowl with chopsticks

We love Asian food at our home. It’s healthy and full of flavor. Even though I enjoy authentic recipes, I appreciate the ease and convenience of modern cooking. Do you have a favorite Asian recipe?

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Extras recipes

Baked Salmon with Miso

cooked salmon fillet with a salad made of cooked whole kernel corn, sliced red onion, cherry tomatoes, and diced avocado

Baked salmon with miso is a very simple yet delicious recipe that I found in a local health store magazine over 10 years ago. The recipe calls for baking it in the oven, but you can also cook it in an air fryer. Just adjust the temperature to 400° and cook for 10 minutes.

Baked Salmon with Miso Ingredients:

brown sauce or grave with seasoning in a small round casserole dish and a multi colored whisk propped on it
  • 2.5 lbs wild salmon in 4-6 oz portions
  • 2 tbsp each dijon mustard, stone ground mustard, and lemon juice
  • 1/4 c each honey and brown rice miso

An instant read thermometer inserted into the thickest part of the salmon should read 145°. However, if you don’t have a thermometer, the fish should be flaky, and opaque pink like in the pictures below. The first photo is prior to baking while the second is after the fish is cooked.

Instructions for Baked Salmon with Miso:

7 raw salmon fillets in clear glass rectangular casserole dish with covered with a sauce or gravy
  • Preheat oven to 450°.
  • Next, combine remaining ingredients and whisk till smooth. Then place salmon in a baking dish and coat till smooth with sauce.
  • And bake salmon skin-side down for 15-20 minutes uncovered until cooked through and flaky. Glaze should be golden brown on top.
  • Finally, serve with your favorite side dish.

Alternatively, you can get a 1 lb salmon fillet, if you’re serving less people. And then cut the rest of the ingredients in half.

7 cooked fillets of salmon in clear glass rectangular casserole dish covered with sauce or gravy

How do you cook salmon? And how do you prepare it? Please let me know if you made this. Thanks for stopping by. Please share, and if you don’t already follow me, you can do so now.