Best 2 Mongolian Flank Steak From Cuisine Lite Recipes

Feast your taste buds on an extraordinary culinary journey with Mongolian Flank Steak, a vibrant dish that masterfully blends bold flavors and tender textures. Originating from the vast steppes of Mongolia, this delectable dish has captivated palates worldwide with its unique marinade, aromatic spices, and tender flank steak.

Prepared using both a traditional Mongolian marinade and a simplified version, this recipe caters to every level of culinary expertise. The traditional marinade, crafted with a symphony of soy sauce, brown sugar, garlic, ginger, rice vinegar, and sesame oil, infuses the flank steak with an explosion of umami and a hint of tanginess. The simplified marinade, on the other hand, streamlines the process with a blend of soy sauce, brown sugar, and garlic, delivering a robust flavor profile that is sure to tantalize your taste buds.

Whether you choose the traditional or simplified marinade, the flank steak is then grilled or pan-fried to perfection, resulting in a tender and juicy masterpiece. Accompanying this exceptional dish are three distinct sauces: a classic Mongolian sauce, a creamy Mongolian sauce, and a spicy Mongolian sauce. Each sauce adds its own unique dimension to the dish, allowing you to customize your culinary experience according to your personal preferences.

From the traditional marinade to the simplified version, and the three diverse sauces, this recipe provides a comprehensive guide to creating an unforgettable Mongolian Flank Steak that will transport your taste buds to the heart of Mongolia. Prepare to embark on a flavorful adventure with this treasured dish, where every bite promises an explosion of taste and a journey through culinary history.

Here are our top 2 tried and tested recipes!

MONGOLIAN BEEF

Mongolian Beef image

This is another American-born Chinese dish that is part of our wok vocabulary. I will always firmly believe that dishes, like Mongolian beef and California roll, that were born in the States are authentic dishes. The secret to tender meat in the wok is the marinade. You will see this in many of my recipes. Baking soda tenderizes the meat, cornstarch and water create a slurry that brings in the baking soda and oil pre-lubricates the meat and keeps us from using too much oil in the wok.

Provided by Jet Tila

Categories main-dish

Time 2h25m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

1 1/2 pounds (750 grams) flank steak, trimmed
2 tablespoons (16 grams) cornstarch
2 teaspoons baking soda
1 teaspoon kosher salt
2 tablespoons (30 milliliters) water
2 tablespoons (30 milliliters) vegetable oil
3 tablespoons (45 milliliters) oyster sauce
3 tablespoons (45 milliliters) hoisin sauce
2 tablespoons (30 milliliters) soy sauce
1/2 tablespoon (4 grams) cornstarch
1/2 teaspoon (2.5 milliliters) white vinegar
1 teaspoon minced garlic
1-inch piece ginger, peeled and thinly sliced
3 tablespoons (45 milliliters) vegetable oil
4 cloves garlic, minced
1/2 red bell pepper, cut into large dice
1/2 green bell pepper, cut into large dice
1/2 medium onion, cut into large dice
3 scallions, whites sliced on the bias in 1-inch pieces and greens thinly sliced on the bias, separated
4 to 6 dried chiles

Steps:

For the beef: Slice the flank steak across the grain into 3/4-inch (19 millimeters)-thick slices on an angle to make planks then cut the planks into 3/4-inch (19 millimeters) cubes. Combine the cornstarch, baking soda and salt with 2 tablespoons of water in a small bowl and set aside. Place the steak in a shallow bowl and add the water, vegetable, and cornstarch mixture. Massage all the ingredients into the meat. Cover and refrigerate for 2 to 12 hours.
For the sauce: Combine the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic and half the ginger in a small bowl and set aside.
For the stir-fry: Heat the oil to medium-high in a wok or medium saute pan. Stir in the beef and cook to medium-rare, stirring constantly, about 3 minutes. Drain off excess oil. Add the garlic and remaining ginger and saute 20 to 30 seconds. Stir in the bell peppers and onions and let them cook until the edges of the onion and bell peppers begin to brown, about 2 minutes. Add the scallion whites, dried chilies and sauce, stir constantly and let it cook for about 2 minutes, until the sauce thickens.
Transfer to a platter and garnish with the scallion greens.

MONGOLIAN BEEF

Mongolian Beef image

This Mongolian Beef Recipe is a crispy homemade version that's less sweet and more flavorful than restaurant versions you're probably used to. It's one of our top recipes for a reason!

Provided by Bill

Categories Beef recipes

Time 1h25m

Number Of Ingredients 12

Ingredients

8 ounces flank steak ((225g, sliced against the grain into 1/4-inch thick slices))
1 teaspoon vegetable oil ((plus 1/3 cup for frying))
1 teaspoon soy sauce
1 tablespoon cornstarch
2 tablespoons brown sugar
1/4 cup hot water ((or hot low sodium chicken or beef stock))
1/4 cup low sodium soy sauce
1/2 teaspoon ginger
5 dried red chili peppers
2 cloves garlic ((chopped))
1 tablespoon cornstarch
2 scallions

Steps:

Combine the sliced beef with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch. Marinate for 1 hour. The beef should still be quite moist after it has marinated. If it looks too dry, add a tablespoon of water to it.
Next, dredge the marinated beef slices in the remaining 1/4 cup of cornstarch until lightly coated.
In a small bowl, mix brown sugar and hot water (or low sodium chicken or beef stock) until the sugar is dissolved. Mix in 1/4 cup low sodium soy sauce. If you don't have low sodium soy sauce, substitute 2 1/2 tablespoons regular soy sauce and 1 1/2 tablespoons water. The saltiness of various soy sauce brands varies, so give the sauce a taste, and adjust the amounts of sugar/soy sauce/water/stock to your own taste.
Heat 1/3 cup vegetable oil in the wok over high heat. Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and sear for 1 minute (depending upon the heat of your wok). Turn over and let the other side sear for another 30 seconds. Remove to a sheet pan. Tilt it slightly to let the oil drain to one side (lean it on a cookbook or cutting board). The beef should be seared with a crusty coating.
Drain the oil from the wok, leaving 1 tablespoon behind, and turn the heat to medium-high. Add the ginger and dried chili peppers, if using. After about 15 seconds, add the garlic. Stir for another 10 seconds and add the premixed sauce.
Let the sauce simmer for about 2 minutes and slowly stir in the cornstarch slurry mixture. Cook until the sauce has thickened enough to coat the back of a spoon.
Add the beef and scallions and toss everything together for another 30 seconds. There should be almost no liquid, as the sauce should be clinging to the beef. If you still have sauce, increase the heat slightly and stir until thickened. Plate and serve with steamed rice!

Nutrition Facts : Calories 375 kcal, Carbohydrate 17 g, Protein 18 g, Fat 27 g, SaturatedFat 19 g, Cholesterol 45 mg, Sodium 810 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

Tips:

Use a flank steak that is at least 1 inch thick for the best results.
Slice the steak against the grain to make it more tender.
Marinate the steak for at least 30 minutes, or up to overnight, to infuse it with flavor.
Cook the steak over high heat to quickly sear it and lock in the juices.
Let the steak rest for a few minutes before slicing it to allow the juices to redistribute.
Serve the steak with your favorite sides, such as rice, noodles, or vegetables.

Conclusion:

Mongolian flank steak is a delicious and easy-to-make dish that is perfect for a quick and healthy weeknight meal. The flank steak is marinated in a flavorful sauce and then grilled or cooked in a pan until tender. This dish is sure to be a hit with your family and friends.