Mongolian Beef Recipe: How To Make The Perfect Dish With London Broil

Indulge in the tantalizing flavors of Mongolian beef with a twist! London broil, a lean and flavorful cut of beef, offers a delectable alternative to the traditional flank steak used in this beloved dish. Let’s embark on a culinary journey to answer the question: can you make Mongolian beef with London broil?

What is London Broil?

London broil is a budget-friendly cut of beef from the top blade of the cow. It’s lean, tender, and has a slightly chewy texture. This cut benefits from marinating, which helps tenderize it further.

Ingredients for Mongolian Beef with London Broil

• 1 pound London broil, sliced thinly against the grain
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup vegetable oil
• 2 tablespoons rice vinegar
• 2 tablespoons hoisin sauce
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes
• 1/4 cup green onions, chopped
• 1/4 cup toasted sesame seeds

Instructions

1. Marinate the Beef: In a large bowl, combine the London broil slices with the soy sauce, brown sugar, vegetable oil, rice vinegar, hoisin sauce, garlic, ginger, black pepper, and red pepper flakes. Mix well to coat the beef evenly. Cover and refrigerate for at least 30 minutes, or up to overnight.
2. Cook the Beef: Heat a large skillet or wok over high heat. Add the marinated beef and cook, stirring frequently, until browned and cooked through, about 5-7 minutes.
3. Make the Sauce: In a small bowl, whisk together the remaining marinade ingredients (soy sauce, brown sugar, rice vinegar, hoisin sauce, garlic, ginger, black pepper, and red pepper flakes).
4. Combine Beef and Sauce: Add the sauce to the skillet with the cooked beef. Stir to coat and cook for an additional 1-2 minutes, or until the sauce has thickened.
5. Garnish and Serve: Sprinkle with green onions and sesame seeds. Serve over rice or noodles, if desired.

Tips for the Perfect Mongolian Beef

• Use High-Quality Beef: Choose London broil that is fresh and has good marbling.
• Marinate the Beef: Marinating the beef for at least 30 minutes helps tenderize it and enhance the flavors.
• Cook the Beef Over High Heat: This will help create a nice sear on the outside while keeping the inside tender.
• Stir Frequently: Stir the beef constantly while cooking to prevent it from burning.
• Don’t Overcook the Beef: London broil is a lean cut of meat, so it’s important to cook it just until it’s cooked through to avoid toughness.

Variations

• Spicy Mongolian Beef: Add an extra pinch of red pepper flakes or a dash of cayenne pepper to the marinade for a spicy kick.
• Sweet Mongolian Beef: Add a little honey or agave nectar to the marinade for a sweeter flavor.
• Vegetable Mongolian Beef: Add your favorite vegetables, such as broccoli, carrots, or snap peas, to the skillet along with the beef.

In a nutshell

Yes, you can absolutely make Mongolian beef with London broil! This budget-friendly cut of beef is a delicious and versatile alternative to flank steak. With its lean texture and rich flavor, London broil adds a unique twist to this beloved dish. So, gather your ingredients, fire up the skillet, and embark on a culinary adventure that will satisfy your taste buds and impress your family and friends.

Questions You May Have

Q: Can I use a different cut of beef for Mongolian beef?
A: Yes, you can use flank steak, skirt steak, or even chicken or pork. However, London broil is a great option because it’s lean, flavorful, and budget-friendly.

Q: How do I make the Mongolian beef sauce thicker?
A: You can thicken the sauce by adding a cornstarch slurry (equal parts cornstarch and water) to the skillet while the sauce is cooking. Stir until the sauce thickens to your desired consistency.

Q: Can I make Mongolian beef ahead of time?
A: Yes, you can marinate the beef up to overnight. Once cooked, the Mongolian beef can be stored in an airtight container in the refrigerator for up to 3 days. Reheat over medium heat until warmed through.