Unexpected twist: cooking mongolian beef with london broil, is it possible?

Indulge in the tantalizing flavors of Mongolian beef, a beloved dish that tantalizes taste buds with its succulent beef and savory sauce. While traditionally crafted with flank steak, can you recreate this culinary masterpiece using the equally delectable London broil? The answer is a resounding yes!

London broil, a lean and flavorful cut, possesses the perfect texture and marbling to transform into a Mongolian beef delight. Its robust flavor profile complements the bold seasonings of the sauce, creating a harmonious symphony of flavors.

Ingredients for Mongolian Beef with London Broil

To embark on this culinary adventure, you will need the following ingredients:

• 1 pound London broil, sliced thinly
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup water
• 1/4 cup rice vinegar
• 2 tablespoons sesame oil
• 2 teaspoons minced ginger
• 2 teaspoons minced garlic
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup cornstarch
• 2 tablespoons vegetable oil
• 1 green onion, thinly sliced

Step-by-Step Instructions

1. Marinate the Beef: In a large bowl, combine the London broil with the soy sauce, brown sugar, water, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes. Stir well to coat the beef evenly. Cover and refrigerate for at least 30 minutes, or up to overnight.

2. Make the Sauce: In a separate bowl, whisk together the cornstarch and 1/4 cup of cold water until smooth. Set aside.

3. Cook the Beef: Heat the vegetable oil in a large skillet or wok over high heat. Remove the beef from the marinade and discard the marinade. Add the beef to the skillet and cook, stirring constantly, until browned on all sides.

4. Add the Sauce: Pour the cornstarch mixture into the skillet and cook, stirring constantly, until the sauce thickens and coats the beef.

5. Garnish and Serve: Remove the Mongolian beef from the heat and garnish with green onions. Serve hot over rice or noodles.

Tips for Success

• Slice the Beef Thinly: Thinly slicing the London broil ensures that it cooks quickly and evenly, resulting in tender and flavorful Mongolian beef.
• Don’t Overcook the Beef: Mongolian beef is best when cooked quickly over high heat. Overcooking can result in tough and chewy beef.
• Use a Wok or Large Skillet: A wok or large skillet allows you to cook the beef in one layer, ensuring even browning and preventing overcrowding.
• Adjust the Spice Level: The amount of crushed red pepper flakes can be adjusted to your desired spice level.
• Serve with Rice or Noodles: Mongolian beef is traditionally served over rice or noodles, which soak up the delicious sauce.

Variations

• Veggie Mongolian Beef: Add your favorite vegetables, such as broccoli, carrots, or snap peas, to the skillet along with the beef.
• Spicy Mongolian Beef: Increase the amount of crushed red pepper flakes or add a dash of Sriracha to the sauce for an extra kick.
• Sweet and Sour Mongolian Beef: Add 1/4 cup of pineapple chunks and 2 tablespoons of honey to the sauce for a sweet and tangy twist.

Wrap-Up

Embarking on the culinary journey of Mongolian beef with London broil is a rewarding experience that will tantalize your taste buds. By following these simple steps and incorporating the tips and variations, you can create a delectable dish that rivals the finest Chinese restaurants. So, gather your ingredients, fire up your skillet, and prepare to savor the irresistible flavors of this Mongolian beef masterpiece.

Frequently Asked Questions

Q: Can I use another cut of beef besides London broil?
A: Yes, you can use flank steak, skirt steak, or sirloin steak as alternatives.

Q: Can I make Mongolian beef ahead of time?
A: Yes, you can marinate the beef overnight and cook it the next day. Reheat the Mongolian beef over medium heat until warmed through before serving.

Q: How can I thicken the sauce if it’s too thin?
A: Make a slurry by mixing equal parts cornstarch and cold water. Add the slurry to the sauce while stirring constantly until it thickens to your desired consistency.