How to make mongolian beef with flank steak: a culinary journey to the far east
What To Know
- The foundation of a delectable Mongolian beef dish lies in the choice of flank steak.
- For an even more tender Mongolian beef, consider marinating the flank steak overnight or using a meat tenderizer before cooking.
- Add a pinch of red pepper flakes or Sriracha sauce to the marinade or Mongolian sauce to increase the heat level.
Embark on a culinary escapade and savor the tantalizing flavors of Mongolian beef, meticulously crafted with tender flank steak. This dish, a harmonious blend of savory, sweet, and tangy notes, will ignite your taste buds and leave you craving for more. Join us as we unravel the secrets of how to make Mongolian beef with flank steak, transforming your kitchen into a Mongolian feast.
The Art of Selecting Flank Steak
The foundation of a delectable Mongolian beef dish lies in the choice of flank steak. This versatile cut, known for its bold flavor and lean texture, offers the perfect canvas for absorbing the marinade’s delectable flavors. When selecting flank steak, opt for a piece that is at least 1 inch thick and exhibits a deep red color with minimal marbling.
The Marinade: A Symphony of Flavors
The marinade is the elixir that infuses the flank steak with its characteristic Mongolian essence. In a spacious bowl, whisk together soy sauce, brown sugar, rice vinegar, garlic, ginger, green onions, and sesame oil. Submerge the flank steak in the marinade, ensuring it is fully coated. Cover and refrigerate for at least 4 hours, or optimally overnight, allowing the flavors to penetrate deeply.
Searing the Steak: Embracing the Maillard Reaction
Once the flank steak has basked in the marinade’s embrace, it’s time to unleash its savory potential. Heat a large skillet or wok over high heat. Remove the steak from the marinade and pat it dry with paper towels. Season generously with salt and pepper. Sear the steak for 2-3 minutes per side, or until it develops a beautiful golden-brown crust.
The Sauce: A Harmonious Blend
While the steak sizzles and tantalizes, prepare the Mongolian sauce. In a small saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, and cornstarch. Bring the sauce to a boil over medium heat, stirring constantly. Reduce the heat and simmer for 1-2 minutes, or until the sauce thickens slightly.
Stir-Frying the Vegetables: A Colorful Canvas
As the sauce bubbles merrily, prepare the vegetables that will accompany the Mongolian beef. Slice green bell peppers, red bell peppers, and onions into thin strips. Heat a large skillet or wok over medium heat. Add a drizzle of vegetable oil and sauté the vegetables for 5-7 minutes, or until they are tender-crisp and vibrant.
The Grand Finale: Uniting the Elements
Now comes the moment of culinary convergence. Return the seared flank steak to the skillet or wok with the vegetables. Pour the Mongolian sauce over the steak and vegetables, ensuring everything is evenly coated. Stir-fry for an additional 2-3 minutes, or until the steak is cooked to your desired doneness.
The Moment of Indulgence: A Culinary Symphony
Garnish the Mongolian beef with fresh green onions and sesame seeds, adding a final touch of color and aroma. Serve immediately over steamed rice or noodles, allowing the harmonious blend of flavors to dance upon your palate.
Tips for Mongolian Beef Perfection
- Tenderize the Flank Steak: For an even more tender Mongolian beef, consider marinating the flank steak overnight or using a meat tenderizer before cooking.
- Slice Thinly: Cut the flank steak against the grain and into thin slices to ensure optimal tenderness.
- Use a Wok or Large Skillet: A wok or large skillet provides ample space for searing the steak and stir-frying the vegetables, preventing overcrowding.
- Control the Heat: Maintain a high heat when searing the steak to develop a flavorful crust. Reduce the heat to medium when stir-frying the vegetables and cooking the sauce to prevent burning.
- Don’t Overcook the Steak: Flank steak cooks quickly, so be mindful not to overcook it. Aim for a medium-rare or medium doneness to preserve its tenderness.
Answers to Your Questions
Q: Can I use a different cut of steak for Mongolian beef?
A: While flank steak is the traditional choice, you can use other lean cuts such as skirt steak, sirloin steak, or even chicken.
Q: How can I make my Mongolian beef spicier?
A: Add a pinch of red pepper flakes or Sriracha sauce to the marinade or Mongolian sauce to increase the heat level.
Q: Can I make Mongolian beef ahead of time?
A: Yes, you can marinate the flank steak up to 24 hours in advance. Cook the Mongolian beef just before serving to ensure freshness.
