Transform Your Flank Steak Into Mouthwatering Mongolian Beef With This Easy Recipe!

Embark on a culinary adventure with this comprehensive guide on how to make Mongolian beef with flank steak. This delectable dish, originating from the vast Mongolian steppes, has become a beloved fixture in kitchens worldwide. With its bold flavors and tender meat, Mongolian beef is guaranteed to tantalize your taste buds.

Ingredients: The Symphony of Flavors

• 1 pound flank steak, thinly sliced against the grain
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons hoisin sauce
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1/4 cup chopped green onions
• 1/4 cup toasted sesame seeds

Marinade: The Secret to Tenderness

In a large bowl, whisk together the soy sauce, brown sugar, hoisin sauce, rice vinegar, sesame oil, ginger, and garlic. Add the sliced flank steak to the marinade, ensuring it is fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.

Stir-Frying: Unleashing the Aromas

Heat a large skillet or wok over high heat. Add the marinated beef and stir-fry until browned and cooked through, about 5-7 minutes.

Sauce: The Flavorful Embrace

While the beef is cooking, whisk together 1/2 cup beef broth, 2 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 tablespoon water. Return the beef to the skillet and pour in the sauce. Stir-fry until the sauce thickens and coats the beef, about 2-3 minutes.

Green Onions and Sesame Seeds: The Finishing Touch

Sprinkle the chopped green onions and toasted sesame seeds over the Mongolian beef. Stir to combine and serve immediately over rice or noodles.

Accompaniments: The Perfect Partners

Mongolian beef pairs perfectly with a variety of accompaniments. Consider serving it with:

• Steamed rice
• Noodles (such as ramen or soba)
• Stir-fried vegetables
• Wontons or dumplings

Tips and Tricks: Elevating Your Creation

• Tenderize the Flank Steak: Marinating the flank steak in a tenderizing solution (such as the marinade provided) helps break down the tough fibers, resulting in a more tender and flavorful dish.
• Slice Against the Grain: Always slice the flank steak against the grain. This ensures that the meat is cut against the muscle fibers, making it easier to chew and more tender.
• Use High Heat for Stir-Frying: High heat is essential for stir-frying Mongolian beef. It creates the coveted “wok hei” (breath of the wok), which imparts a unique smoky flavor and aroma.
• Control the Sauce Thickness: Adjust the amount of cornstarch in the sauce to achieve your desired consistency. For a thicker sauce, add more cornstarch; for a thinner sauce, add less.

Variations: Exploring Culinary Horizons

• Spicy Mongolian Beef: Add a pinch of red pepper flakes or Sriracha sauce to the marinade for a spicy kick.
• Vegetarian Mongolian Beef: Substitute tofu or tempeh for the flank steak for a plant-based version.
• Sweet and Sour Mongolian Beef: Add 1 tablespoon of honey or maple syrup to the sauce for a sweet and sour twist.

Final Note: A Culinary Triumph

With this step-by-step guide, you now possess the culinary prowess to create authentic and tantalizing Mongolian beef with flank steak. Whether you are a seasoned home cook or a culinary novice, this dish will impress your taste buds and leave you craving more.

Questions You May Have

Q: What is the best way to slice flank steak for Mongolian beef?
A: Always slice the flank steak against the grain, which means cutting perpendicular to the muscle fibers. This ensures tenderness and ease of chewing.

Q: Can I substitute another cut of steak for flank steak?
A: While flank steak is traditionally used in Mongolian beef, you can substitute skirt steak or hanger steak. However, these cuts may require longer marinating times to achieve tenderness.

Q: How do I make the sauce thicker or thinner?
A: To thicken the sauce, add more cornstarch to the beef broth mixture. For a thinner sauce, add less cornstarch or more beef broth.