Out of Flank steak, one case
Flank steak substitutes for stir-fry
6 options, ranked, with the exact amount
Use Skirt steak
Same amount as the flank steak
The best flank steak substitutes for stir-fry are skirt steak (1:1 ratio), sirloin steak (1:1 ratio), or flat iron steak (1:1 ratio). Slice thinly against the grain and cook quickly over high heat for best results.
- Verdict —
- Works
- Best for —
- stir-fry
One casethe full flank steak card
Every option, one card
Ranked| # | Substitute | Instead of flank steak |
|---|---|---|
| 1 | Skirt steakstir-fry | Same amountWorks |
| 2 | Sirloin steakstir-fry | Same amount |
| 3 | Flat iron steakstir-fry | Same amount |
| 4 | Hanger steakstir-fry | Same amountWorks |
| 5 | Top sirloinstir-fry | Same amount |
| 6 | Chuck steakstir-fry | Same amount |
Skirt steak
similar taste and texture
Good substitute for flank steak in stir-fry with similar texture and flavor. Skirt steak has excellent beefy flavor and cooks quickly, making it ideal for stir-fry dishes.
- Best for
- stir-fry, quick cooking, beefy flavor, Asian dishes, high heat cooking
Slice thinly against the grain. Cook quickly over high heat. Slightly more tender than flank steak.
Sirloin steak
similar taste, more tender texture
Excellent flank steak substitute for stir-fry with tender texture and good beef flavor. More tender than flank steak, so it cooks faster and stays juicy.
- Best for
- stir-fry, quick cooking, tender texture, Asian dishes, high heat cooking
Slice thinly against the grain. Cook quickly over high heat. More tender than flank steak, so reduce cooking time slightly.
Flat iron steak
similar taste, more tender texture
Great flank steak substitute for stir-fry with excellent marbling and flavor. Tender and well-marbled, good for quick cooking methods like stir-frying.
- Best for
- stir-fry, quick cooking, flavorful meat, Asian dishes, high heat cooking
Slice thinly against the grain. Cook quickly over high heat. Well-marbled for excellent flavor.
Hanger steak
similar taste and texture
Good flank steak substitute for stir-fry with rich flavor and similar texture. Hanger steak has excellent beefy flavor and works well in stir-fry dishes.
- Best for
- stir-fry, quick cooking, rich flavor, Asian dishes, high heat cooking
Slice thinly against the grain. Cook quickly over high heat. Rich, beefy flavor.
Top sirloin
similar taste, more tender texture
Budget-friendly flank steak substitute for stir-fry with lean texture and good flavor. More economical than flank steak while still providing good results.
- Best for
- stir-fry, quick cooking, budget option, Asian dishes, high heat cooking
Slice thinly against the grain. Cook quickly over high heat. Lean and economical.
Chuck steak
similar taste, firmer texture
Economical flank steak substitute for stir-fry, though it needs more preparation. Requires longer marinating and careful slicing for best results.
- Best for
- stir-fry, budget option, marinated dishes, Asian dishes, high heat cooking
Slice thinly against the grain. Marinate for at least 30 minutes. More economical but needs preparation.
How it behaves in this recipe
When substituting flank steak in stir-fry, the key is choosing cuts that cook quickly and slice well. The recommended substitutes all work because they can be sliced thinly against the grain and cooked quickly over high heat, which is essential for successful stir-fry dishes.
Tips for substituting flank steak
8 tips- Slice all flank steak substitutes thinly against the grain for maximum tenderness
- Use high heat and quick cooking for stir-fry - don't overcook the meat
- Marinate the meat for at least 30 minutes before cooking for better flavor
- Cook the meat first, then remove from pan before adding vegetables
- Cut all pieces to similar size for even cooking
- Use a wok or large skillet for proper stir-fry technique
- Don't overcrowd the pan - cook in batches if necessary
- Have all ingredients prepped before starting to cook
Notes on flank steak
- For stir-fry with skirt steak: Use 1:1 ratio, slice against the grain
- For stir-fry with sirloin: Use 1:1 ratio, reduce cooking time slightly
- For stir-fry with flat iron: Use 1:1 ratio, enjoy the marbling
- For stir-fry with hanger: Use 1:1 ratio, enjoy the rich flavor
- For stir-fry with top sirloin: Use 1:1 ratio, budget-friendly option
Questions
6 questionsWhat's the best substitute for flank steak in stir-fry?
Skirt steak is the best substitute for flank steak in stir-fry. It has similar texture and flavor, cooks quickly, and slices well against the grain.
Can I use sirloin instead of flank steak in stir-fry?
Yes, sirloin works well as a flank steak substitute in stir-fry. It's more tender, so reduce cooking time slightly and slice thinly against the grain.
How do I slice flank steak substitutes for stir-fry?
Slice all flank steak substitutes thinly against the grain. This breaks up the muscle fibers and makes the meat more tender when cooked quickly.
What's the best way to cook flank steak substitutes in stir-fry?
Use high heat and quick cooking. Cook the meat first, then remove from pan before adding vegetables. Don't overcrowd the pan.
Can I use chuck steak instead of flank steak in stir-fry?
Yes, but chuck steak needs more preparation. Marinate it for at least 30 minutes and slice very thinly against the grain for best results.
How long should I marinate flank steak substitutes for stir-fry?
Marinate flank steak substitutes for at least 30 minutes, but no more than 24 hours. Longer marinating can make the meat mushy.