Master the secrets of mongolian beef: unleash the flavor with flank steak in just minutes!

Mongolian beef, a beloved dish renowned for its savory and slightly sweet flavors, is now within your reach. This step-by-step guide will empower you to create this culinary masterpiece using flank steak, ensuring a tender and flavorful experience.

Ingredients:

• 1 pound flank steak, sliced thin against the grain
• 1/4 cup soy sauce
• 1/4 cup water
• 1/4 cup brown sugar
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 1/2 onion, sliced
• 1/2 green bell pepper, sliced
• 1/2 red bell pepper, sliced
• 1/4 cup green onions, chopped

Instructions:

1. Marinate the Steak: In a bowl, combine the flank steak, soy sauce, water, brown sugar, and cornstarch. Mix well to coat the steak. Let marinate for at least 30 minutes, or up to overnight.
2. Prepare the Veggies: Slice the onion and bell peppers into thin strips. Chop the green onions.
3. Cook the Steak: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the steak and cook until browned on all sides, about 3-5 minutes. Remove the steak from the skillet and set aside.
4. Sauté the Veggies: Add the onion and bell peppers to the skillet and cook until softened, about 5 minutes.
5. Make the Sauce: In a small bowl, whisk together the soy sauce, water, brown sugar, and cornstarch.
6. Combine the Ingredients: Add the steak back to the skillet with the veggies. Pour in the sauce and stir to combine. Cook until the sauce thickens and coats the steak and veggies, about 2-3 minutes.
7. Garnish and Serve: Sprinkle the green onions over the Mongolian beef and serve immediately over rice or noodles.

Tips for Success:

• Tenderize the Steak: Thinly slicing the flank steak against the grain will help make it more tender.
• Marinate the Steak: Marinating the steak for an extended period of time will allow the flavors to penetrate deeply.
• Cook the Steak Quickly: Overcooking the steak will make it tough. Cook it until browned on all sides and then remove it from the skillet.
• Use a Large Skillet or Wok: This will help prevent overcrowding and ensure even cooking.
• Make the Sauce Ahead of Time: You can prepare the sauce in advance and store it in the refrigerator until ready to use.

Variations:

• Spicy Mongolian Beef: Add a teaspoon of red pepper flakes or Sriracha to the sauce for a spicy kick.
• Veggie Mongolian Beef: Omit the flank steak and add more vegetables, such as broccoli, carrots, or snow peas.
• Gluten-Free Mongolian Beef: Use gluten-free soy sauce and cornstarch for a gluten-free version.

The Final Verdict:

Congratulations! You have now mastered the art of making Mongolian beef with flank steak. This savory and slightly sweet dish is sure to become a favorite in your culinary repertoire. Experiment with different variations and enjoy the delicious results.

Frequently Asked Questions:

Q: Can I use another cut of steak for Mongolian beef?
A: Yes, you can use other cuts of steak, such as skirt steak or sirloin steak. However, flank steak is the traditional cut used for Mongolian beef.

Q: How do I make Mongolian beef without flank steak?
A: You can make Mongolian beef without flank steak by using a vegetarian protein source, such as tofu or tempeh.

Q: Can I freeze Mongolian beef?
A: Yes, you can freeze Mongolian beef for up to 3 months. Let it cool completely before freezing. To reheat, thaw overnight in the refrigerator and then heat through on the stovetop or in the microwave.