A great lean steak for marinating and grilling, it is often used in stir fries, fajitas, london broils, or enjoyed on its own! This steak comes from a strong, well-exercised muscle, and is best when sliced against the grain before serving to ensure greater tenderness.

Here are three recipes to try:

Lime beef and soba noodle salad

2 tbsp vegetable oil

1 lb flank steak or beef strips

½ cup sweet chili sauce

1/2 cup lime juice

8 scallions, sliced

lime wedges to serve

150 gr dried soba noodles

2 Lebanese sliced cucumbers

Heat oil in wok or frying pan over high heat. Add beef in two batches and cook for 5 minutes. Set aside. Add chilli sauce, lime juice, scallions to the wok and cook for 4 minutes. Pour over beef.

Boil water for noodles, cook for 4 minutes, drain and rinse under cold water. Combine noodles with cucumber, top with beef mixture and serve with lime wedges. Enjoy!

Mongolian beef

• 1 lb sirloin steak or flank steak, sliced
• 1 tsp vegetable oil
• 1 tsp light soy sauce
• 1 tbsp cornstarch
• ¼ cup cornstarch for dredging
• 2 tbsp brown sugar
• ¼ cup hot water
• ¼ light soy sauce
• ½ tsp ginger
• 2 cloves garlic minced
• 1 tbsp cornstarch (mixed with cold water
• 2 scallions in inch long pieces

Combine sliced beef with oil, tsp of soy sauce and the tbsp of cornstarch. Mix and marinate for an hour. Dredge with the ¼ cup of cornstarch.

In a small bowl, mix sugar and water until dissolved. Add soy sauce.

Heat 1/3 cup of vegetable oil in wok, before it starts to smoke spread steak evenly and sear for 1 minute, flip and sear for 30 seconds. Remove to a sheet pan, beef should be seared with a crust.

Leave 1 tbsp of oil in wok, add ginger and after 15 seconds, garlic. After 10 seconds add the premixed sauce, simmer for 2 minutes and slowly stir in cornstarch and water slurry. Cook until sauce has thickened. Add beef and scallions and toss for 30 seconds. Sauce should cling to the beef. Serve with steamed rice.

Beef stroganoff

- 2 tbsp olive oil

- 1 package (1lb) beef slices or flank, sirloin or ribeye steak, sliced.

- 2 shallots, sliced thinly

- 2 garlic cloves, minced

- 1 ½ lbs mushrooms, sliced

- 1 sprig fresh thyme

- 1/3 cup white wie

- 2 tbsp flour

- 2 cups vegetable broth

- 1 tsp Worcestershire sauce

- 1 tsp Dijon mustard

- 1 lb fresh pasta noodles

- 1/3 cup sour cream

- ½ tsp paprika

- Salt and pepper

Heat oil in frying pan over medium heat. Add shallots and cook until softened, 5 minutes. Add garlic, mushrooms and thyme and cook until mushroom edges are golden. Remove from pan and sear the beef slices until brown. Season with salt and pepper. Deglaze pan with the wine and cook until most has evaporated. Add mushrooms in pan. Reduce heat and sprinkle flour over the beef and mushrooms. Add broth, Worcestershire sauce and mustard, bringing to a boil and simmer for 5 minutes.

Cook pasta until al dente, drain and distribute between 4 plates. Remove sauce from heat. Remove thym sprig, add sour cream and paprika, stir to incorporate. Adjust seasoning. Serve stroganoff over pasta and garnish with more fresh thyme.