How To Make Mongolian Beef With Flank Steak: A Simple Recipe For Delicious Results!

Indulge in the tantalizing flavors of Mongolian beef, a classic dish that seamlessly blends the bold flavors of Asia with the tender, juicy texture of flank steak. In this culinary expedition, we’ll guide you through the steps of crafting this delectable dish, ensuring that your taste buds embark on a journey of pure bliss.

Ingredients: A Symphony of Flavors

To create this Mongolian beef masterpiece, gather the following ingredients:

• 1 pound flank steak, sliced thinly against the grain
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons hoisin sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup vegetable oil
• 1 onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1/4 cup chopped scallions

Preparation: A Culinary Symphony

1. Marinate the Steak: In a large bowl, combine the flank steak with the soy sauce, brown sugar, hoisin sauce, rice vinegar, sesame oil, ginger, garlic powder, and red pepper flakes (if desired). Mix thoroughly to ensure the steak is evenly coated. Cover and refrigerate for at least 30 minutes, or up to overnight.

2. Heat the Oil: In a large skillet or wok over high heat, add the vegetable oil. Heat until shimmering.

3. Sear the Steak: Remove the steak from the marinade, discarding any excess. 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 softened and slightly browned, about 5-7 minutes.

5. Add the Sauce: Pour the reserved marinade into the pan and bring to a simmer. Cook until the sauce thickens slightly, about 2-3 minutes.

6. Return the Steak: Add the seared steak back to the pan and toss to coat in the sauce. Cook until the steak is heated through, about 1-2 minutes.

7. Garnish and Serve: Sprinkle the Mongolian beef with chopped scallions and serve immediately over rice or noodles.

A Culinary Odyssey: Variations and Twists

• Spicy Kick: Enhance the heat level by adding more red pepper flakes to the marinade or sauce.
• Sweet and Savory: Balance the flavors by adding a touch of honey or maple syrup to the marinade.
• Veggie Delight: Transform this dish into a vegetarian delight by substituting tofu or tempeh for the flank steak.

Health Benefits: A Nourishing Feast

Mongolian beef with flank steak not only tantalizes your taste buds but also offers nutritional benefits:

• Protein Powerhouse: Flank steak is a lean protein source, providing essential amino acids for muscle repair and growth.
• Vitamin-Rich Vegetables: The bell peppers and onions contribute vitamins A, C, and K, supporting immunity and eye health.
• Antioxidant Boost: Ginger and garlic possess antioxidant properties, protecting your cells from damage.

Frequently Asked Questions: Culinary Conundrums

1. Can I use a different cut of steak?
While flank steak is traditional, you can substitute it with skirt steak or even chicken.

2. How do I tenderize the flank steak?
Marinating the steak helps tenderize it. You can also use a meat mallet or score the steak before cooking.

3. What can I serve Mongolian beef with?
Rice, noodles, or even stir-fried vegetables make excellent accompaniments to Mongolian beef.

4. Can I make this dish ahead of time?
Yes, you can marinate the steak overnight and cook it the next day. The Mongolian beef can also be stored in the refrigerator for up to 3 days.

5. How do I reheat Mongolian beef?
Gently reheat the Mongolian beef in a skillet over medium heat or in the microwave until warmed through.