Make The Perfect Mongolian Beef With Flank Steak – It’s Easier Than You Think!

Mongolian beef, a classic dish of Mongolian cuisine, has captivated taste buds worldwide. Its tender, savory beef, coated in a rich and flavorful sauce, is a testament to the culinary prowess of Mongolian cooking. This guide will delve into the art of creating authentic Mongolian beef with flank steak, a cut of meat that adds a unique texture and flavor to this iconic dish.

Ingredients

• 1 pound flank steak, thinly sliced against the grain
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup water
• 1/4 cup rice vinegar
• 1/4 cup vegetable oil
• 2 green onions, thinly sliced
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 yellow onion, thinly sliced
• 1 tablespoon cornstarch
• 1 tablespoon cold water

Instructions

1. Marinate the Beef: In a large bowl, combine the flank steak, soy sauce, brown sugar, water, and rice vinegar. Mix well and refrigerate for at least 30 minutes, or up to overnight.
2. Heat the Oil: Heat the vegetable oil in a large skillet or wok over high heat.
3. Cook the Beef: Remove the beef from the marinade and discard the marinade. Cook the beef in the hot oil until browned on all sides. Remove from the skillet and set aside.
4. Sauté the Vegetables: Add the green onions, ginger, and garlic to the skillet and sauté until fragrant, about 1 minute. Add the red bell pepper and yellow onion and cook until softened, about 5 minutes.
5. Make the Sauce: In a small bowl, whisk together the soy sauce, brown sugar, water, rice vinegar, and cornstarch. Pour the sauce into the skillet and bring to a boil.
6. Add the Beef: Return the beef to the skillet and toss to coat with the sauce. Reduce heat to medium-low and simmer for 5-7 minutes, or until the sauce has thickened and the beef is tender.
7. Serve: Serve the Mongolian beef immediately over rice or noodles. Garnish with additional green onions and sesame seeds, if desired.

Tips for the Perfect Mongolian Beef

• Use high-quality flank steak: The quality of the steak will greatly impact the flavor and texture of the dish. Look for flank steak that is well-marbled and bright red in color.
• Slice the steak thinly: Thinly sliced flank steak will cook quickly and evenly, resulting in a tender and flavorful dish.
• Marinate the beef: Marinating the beef in soy sauce and other seasonings helps to tenderize it and enhance its flavor.
• Cook the beef over high heat: High heat will quickly sear the beef, locking in its juices and creating a flavorful crust.
• Don’t overcook the beef: Flank steak is a lean cut of meat that can easily become tough if overcooked. Cook it until it is just tender, about 5-7 minutes.
• Make sure the sauce is thickened: The cornstarch in the sauce will help to thicken it and create a rich, flavorful coating for the beef.
• Serve immediately: Mongolian beef is best served hot and fresh.

Variations on Mongolian Beef

• Use a different cut of beef: While flank steak is traditional, you can also use other cuts of beef, such as sirloin or skirt steak.
• Add other vegetables: Feel free to add other vegetables to your Mongolian beef, such as broccoli, carrots, or snap peas.
• Adjust the spice level: If you prefer a spicier dish, add a teaspoon or two of red pepper flakes to the sauce.
• Serve with different accompaniments: Mongolian beef can be served over rice, noodles, or even lettuce wraps.

The Art of Mongolian Cuisine

Mongolian cuisine is renowned for its bold flavors, hearty ingredients, and nomadic heritage. Mongolian beef is a prime example of this culinary artistry, combining tender beef, flavorful vegetables, and a rich, umami-packed sauce. Whether you’re a seasoned chef or a home cook looking to explore new culinary horizons, Mongolian beef with flank steak is a dish that is sure to impress.

Embracing the Mongolian Dining Experience

In Mongolia, meals are often shared communally, creating a sense of warmth and conviviality. Mongolian beef is a dish that is perfect for sharing, as it is both flavorful and satisfying. When dining with Mongolians, it is customary to respect the traditions and customs of the host.

Questions We Hear a Lot

Q: Can I use a different cut of meat for Mongolian beef?
A: Yes, you can also use sirloin or skirt steak.

Q: How long should I marinate the beef?
A: At least 30 minutes, or up to overnight.

Q: How do I know when the Mongolian beef is done cooking?
A: The beef is done cooking when it is tender and the sauce has thickened.

Q: What is the best way to serve Mongolian beef?
A: Mongolian beef is best served hot and fresh over rice or noodles.

Q: Can I make Mongolian beef ahead of time?
A: Yes, you can marinate the beef and make the sauce ahead of time. When ready to serve, simply cook the beef and vegetables and add the sauce.