The flank steak is cut in a way that yields meaty, tender pieces. We tested this in a nonstick skillet and a wok; the latter creates more crisped bits of browning on the meat, but both pans work well.

If you know your way around cuts of meat, you might balk at the initial directions here to first slice this flank steak with the grain. In this case, that means the long way, knife running parallel ...

In a pan over medium heat, put in the oil and saute the meat. Add in the onions, then go in with the ginger powder, wet and dry fry spice, black pepper and paprika. Mix well then add the salt. Add the ...

This Mongolian Ramen Beef Stir Fry is a quick and delicious complete meal. Loaded with amazing Asian flavors, tender strips of beef and veggies coated in a sweet and savory stir-fry sauce and tossed ...