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How to Make Asian Flank Steak (Soy Sauce Ginger Garlic Marinade)

If youโ€™re looking for a quick and flavorful meal that feels just a little fancy, this Asian flank steak with garlic soy ginger marinade is perfect. You can quickly whip up the marinade using common ingredients like soy sauce, garlic, and ginger, turning an affordable cut of meat into something truly special.

Whether youโ€™re serving it for a casual weeknight dinner or a small gathering with friends, itโ€™s one of those dishes that looks impressive but is incredibly easy to pull off. This recipe is one of the best stress-free dinner ideas for lazy days. Just serve it with rice, vegetables, or a fresh salad for a complete dish that seems from a fancy restaurant but is easy on your wallet and effort.

sliced flank steak close up, cilantro in background.

Asian Flank Steak with Garlic Soy Ginger Marinade

An easy and delicious dinner recipe, this flank steak is ready to cook in 2 hours and has the perfect blend of of flavors.
Prep Time 5 minutes
Cook Time 8 minutes
Marinating time 2 hours
Total Time 2 hours 13 minutes
Serving Size 5 servings

Equipment

  • 1 13 x 9 casserole dish
  • 1 Baking Sheet
  • Tongs
  • Whisk
  • Small saucepan
  • Knife (for slicing steak)

Ingredients 

  • ยฝ cup dry sherry
  • โ…“ cup soy sauce
  • 2 tablespoons ketchup
  • 2 garlic cloves (minced)
  • 1 tablespoon ginger paste
  • 1 tablespoon Asian sesame oil
  • 1 pound flank steak (1ยฝ-1ยพ pounds in size)

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Instructions 

  • Make the marinade.ย ย In a 13 x 9 casserole dish, whisk together the dry sherry, soy sauce, ketchup, garlic, ginger paste, and sesame oil. Then, add the flank steak to the dish, turning to coat both sides. Marinate at room temperature for 2 hours, turning the steak every 30 minutes to make sure even marination.
    grid of 3 images showing steak in marinade.
  • Boil the marinade.ย ย After marinating, pour the leftover marinade into a small saucepan. Bring it to a rolling boil for 3 minutes to make it safe for sauce. Set it aside for serving. Meanwhile, preheat the broiler to high.
  • Broil the steak.ย ย Place the marinated flank steak on a baking sheet. Then, broil the steak for 4 minutes per side for medium-rare doneness. Next, adjust the cooking time as needed for your desired doneness. Use tongs to transfer the steak to a platter and let it rest for 15 minutes to allow the juices to redistribute.
    rimmed baking dish showing flank steak before and after broiling.
  • Serve.ย ย Slice the steak thinly against the grain on a cutting board. Serve with the boiled marinade as a sauce. You can reheat and strain the marinade for a smoother sauce before serving.
    saucepan of asian marinade being spooned over steak

Notes

Choose a steak that is even in thickness for a uniform cook.ย  Thin ends might burn before the thicker parts are done.ย  If the steak isnโ€™t even, you can fold the thinner sides under or flatten it a bit to make it even.
Letting the steak sit in the marinade at room temperature for 2 hours lets the flavor get into the meat better.ย  If you marinate it in the fridge, remember to let the steak come to room temperature before cooking it so it cooks properly.
Putting a wire rack on your baking tray and placing the steak on it helps the heat reach all around it, cooking it evenly and keeping it from getting soggy in its juice.
You can make the marinade more to your taste by adding things like red pepper flakes or sriracha for some spice, rice vinegar, or lime juice for a bit of tartness, which goes well with the soy and sesame oilโ€™s richness.
The steak will still be tasty the next day.ย  You can cut up whatโ€™s left and put it in sandwiches, wraps, or salads for a quick meal.ย  Adding the steak pieces to stir-fries is another way to use them up and add some flavor to your dish.
Calories: 163kcal | Carbohydrates: 4g | Protein: 21g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 54mg | Sodium: 969mg | Potassium: 381mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg

I love that you only need to marinate it at room temperature for 2 hours, and the flavor seeps through every fiber, making the steak tender and delicious. After marinating, a quick run under the broiler is all it takes to get that perfect char on the outside while keeping everything juicy and tender. I always serve it with the marinade Iโ€™ve boiled into a sauce.

Trust me, it has become a dish that everyone loves. Plus, if there are leftovers, which is a big if, they make the tastiest sandwiches or salads the next day. Honestly, since I found this recipe, itโ€™s been a game-changer for my dinner routine!

If youโ€™re a fan of unique marinades, you might also love my Pickle Juice Chicken Marinade, which adds a tangy twist to grilled chicken.

plate of sliced asian flank steak.

I know youโ€™re going to love it as much as I do. If youโ€™re craving more comforting, hearty meals, check out my Chicken Fried Steak recipeโ€”it’s a classic, crowd-pleasing dish thatโ€™s just as satisfying.

Tips for the Best Asian Flank Steak

  • If the marinade has been in contact with raw meat, boiling it to make it safe to use as a sauce is necessary. Boil it for 3 minutes to make sure any bacteria are killed. You can also strain it to make it smoother if you want. For another flavorful option, try my Lemon Garlic Oregano Marinade, perfect for brightening chicken or pork with Mediterranean-inspired flavors.
  • Before cooking, dry the steak with a paper towel after you’ve marinated it. This helps get a good sear under the broiler, so it’s charred on the outside but still tender inside.
  • Broilers can differ, so watch your steak closely when it’s cooking. Begin checking it at 3 minutes per side for rare, and adjust the time as needed for how you like it. Using a meat thermometer can help tooโ€”130ยฐF is good for medium-rare.
  • Letting your broiler heat up completely before you start cooking is important. A hot broiler cooks the steak fast and evenly for a nice crust on the outside and juicy on the inside.
  • After cooking, give the steak time to rest for 10-15 minutes. This step makes sure the juices stay in the meat, making it juicier and tastier when you cut into it.
  • When you cut the steak, do it against the grainโ€”in the opposite direction of the muscle fibers. This makes the steak more tender and easier to eat. Cutting with the grain makes it chewy.

Here are some important ingredients and tools that really make this recipe a success:

ingredients on marble counter.
  • Flank steak: This lean, tasty beef cut can be a little tough if not cooked right. Make sure to cut it across the muscle lines for the tenderest result.
  • Dry sherry: It brings a gentle sweetness and rich taste to the marinade. Look for it in the wine aisle at most stores, but if youโ€™re out, a little apple cider vinegar or dry white wine works as a replacement.
  • Soy sauce: Itโ€™s essential for adding that deep, salty, savory taste. For anyone avoiding gluten, tamari or coconut aminos are good alternatives.
  • Ginger paste: Youโ€™ll find it near the fresh herbs in the fridge section, and itโ€™s a quick way to get that fresh ginger taste without needing to peel and chop. If you donโ€™t have ginger paste, freshly grated ginger or a smaller amount of ground ginger can do the trick.
  • Toasted sesame oil: This oil adds a strong, nutty flavor and is often in the international section. Make sure itโ€™s the toasted kind for more flavor, not the plain version.
  • Broiler: The broiler is great for getting a fast, crisp char on the steak. Let it heat up thoroughly and watch the steak closely to avoid overcooking.

These ingredients and tools can improve your cooking, making this recipe delicious and straightforward, like you might find in a restaurant.

Serving Suggestions

You can serve this Asian Flank Steak with steamed jasmine rice, skillet fried rice, stir-fried vegetables, an Asian cucumber salad, garlic sesame noodles, or roasted bok choy.

Troubleshooting and Help

Can I marinate the steak for longer than 2 hours?

Yes, but I wouldnโ€™t recommend it for this recipe. The steak is best when marinated at room temperature for about 2 hours. If you marinate it for too long, especially in the fridge, it might lose some of its tenderness and wonโ€™t soak up the flavors as well.

What if I donโ€™t have a broiler? Can I use the grill instead?

Absolutely! You can grill the steak on high heat for about 4 minutes per side for medium-rare, just like you would under the broiler. It will still get that nice char, and the grill will add even more flavor.

Can I make this recipe with a different cut of beef?

Yes, you can! Skirt steak or hanger steak would also work well with this marinade. Just slice them against the grain to keep the meat tender.

Do I need to strain the marinade after boiling?

Thatโ€™s totally up to you. If you like a smooth sauce, straining it after boiling will give you that texture. But if you donโ€™t mind a bit of garlic and ginger bits in your sauce, you can serve it as is!

How can I tell when the steak is done?

A meat thermometer is the easiest way to check. For medium-rare, youโ€™re aiming for an internal temperature of about 130ยฐF. If you donโ€™t have a thermometer, check for a nice brown crust on the outside while keeping the inside slightly pink. Hereโ€™s a helpful guide on determining if meat is cooked properly so you can confidently cook your steak to the perfect doneness.

Storage Instructions

Place the cooked flank steak in an airtight container to store leftovers and refrigerate for up to 3 days. When reheating, do it gently to avoid drying out the steak. You can use the microwave, heating it in short bursts, or warm it on the stovetop over low heat with a little extra sauce to keep it moist.

Unfortunately, this steak doesnโ€™t freeze well because freezing can make the meat tougher and affect its texture. Itโ€™s best enjoyed fresh or stored in the fridge for a few days. If you have an extra marinade that hasnโ€™t touched the raw meat, you can freeze it separately in a sealed container or freezer bag for up to 3 months.

This Asian flank steak with a garlic, soy, and ginger marinade is a simple, tasty dish perfect for busy evenings or when you want to impress with minimal effort. You only need a few basic ingredients and a little time to marinate, and youโ€™ll end up with a dish thatโ€™s likely to be a new favorite at your place.

Itโ€™s a reliable recipe for dinner, whether itโ€™s for your family or guests. Itโ€™s also adaptable and can be served with rice, vegetables, or salad, fitting easily into any meal plan. I highly recommend trying it to see how easy and enjoyable this special meal can be!

close up of sliced flank steak.
picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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