What To Know
- Add 1/4 cup of pineapple chunks and 2 tablespoons of honey to the sauce for a sweet and tangy twist.
- Embark on a culinary adventure with our foolproof guide on how to make Mongolian beef with flank steak.
- Whether you’re a novice cook or an experienced chef, this recipe will empower you to create a restaurant-quality meal in the comfort of your own home.
Indulge in the tantalizing flavors of Mongolian beef, a classic dish elevated with the tender and flavorful flank steak. This step-by-step guide will empower you to create an authentic and delectable rendition of this culinary masterpiece in your own kitchen.
Ingredients:
- 1 pound flank steak, thinly sliced
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup water
- 1/4 cup cornstarch
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1/2 cup scallions, sliced
Instructions:
1. Marinate the Steak:
In a large bowl, whisk together the soy sauce, brown sugar, water, and cornstarch. Add the steak slices and marinate for at least 30 minutes.
2. Heat the Oil:
Heat the vegetable oil in a large skillet or wok over high heat.
3. Sear the Steak:
Remove the steak from the marinade and shake off any excess liquid. Add the steak to the hot oil and cook until browned on both sides. Remove the steak from the pan and set aside.
4. Sauté the Vegetables:
Add the onion, green bell pepper, and red bell pepper to the pan. Sauté until tender, about 5 minutes.
5. Add the Marinade:
Pour the marinade into the pan and bring to a boil. Stir until the sauce thickens.
6. Return the Steak:
Add the browned steak back to the pan and coat with the thickened sauce.
7. Garnish and Serve:
Sprinkle the scallions over the Mongolian beef and serve immediately with rice or noodles.
Tips for Perfect Mongolian Beef:
- Use thinly sliced flank steak to ensure tenderness.
- Marinate the steak for at least 30 minutes to enhance flavor and tenderize the meat.
- Cook the steak over high heat to quickly sear the outside while keeping the inside juicy.
- Don’t overcook the steak, as it will become tough.
- Serve the Mongolian beef hot to savor the vibrant flavors.
Variations:
- Spicy Mongolian Beef: Add 1 teaspoon of red pepper flakes or Sriracha to the marinade for a fiery kick.
- Veggie Mongolian Beef: Substitute the steak with sliced tofu or tempeh for a vegetarian version.
- 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.
Conclusion:
Embark on a culinary adventure with our foolproof guide on how to make Mongolian beef with flank steak. This dish will tantalize your taste buds with its irresistible combination of savory, sweet, and slightly spicy flavors. Whether you’re a novice cook or an experienced chef, this recipe will empower you to create a restaurant-quality meal in the comfort of your own home.
Common Questions and Answers
Q: Can I use a different cut of steak?
A: Yes, you can use sirloin or skirt steak as substitutes for flank steak. However, flank steak is preferred due to its thinness and tenderness.
Q: Can I make Mongolian beef ahead of time?
A: Yes, you can prepare the Mongolian beef up to 2 days in advance. Store it in the refrigerator and reheat it before serving.
Q: What are some side dishes that pair well with Mongolian beef?
A: Mongolian beef pairs well with steamed rice, egg noodles, or stir-fried vegetables.
