I am a Mongolian Beef aficionado. If it’s on a menu, I order it. This one-track-mind mentality tends to limit my exposure to great Chinese dishes, but it does finely tune my culinary eye for Mongolian Beef.
The secret? It’s all in the char. When the sweet-salty marinated beef hits high heat, the potential for maximum char flavor rises rapidly. This high heat is usually achieved only in a commercial wok on steroids. Since most of us can’t get a wok hot enough on our kitchen stoves, grilling is an ideal alternative.
Before marinating the steak, score it on one side so the flavorful liquid can penetrate more deeply.
Makes 1 flank steak
Total time: 1 hour
- 1/4 cup hoisin sauce
- 1/4 cup chicken broth
- 2 T. each rice vinegar, toasted sesame oil, and chopped garlic
- 1 T. each brown sugar, soy sauce, and chopped fresh ginger
- 1 t. sriracha or chili garlic sauce
Score; Marinate and Grill:
- 1 1/2 lb. flank steak, trimmed
- Salt and pepper
Blend all ingredients except flank steak in a blender or food processor until smooth. Score 1 side of steak in a diamond pattern, then place in a resealable plastic bag. Pour all but 1/2 cup sauce into bag, turn steak to coat, and marinate at room temperature 20 minutes. (Save remaining sauce to use on the noodle salad.) Preheat grill to high.
Remove steak from marinade, season with salt and pepper, and grill 5 minutes. Turn steak over and grill to desired doneness, about 3 more minutes for medium-rare. Transfer to a cutting board and let rest 5 minutes before slicing against the grain.
Per 1/4 recipe: 297 calories; 38% calories from fat; 13g total fat; 7g carb.; 441mg sodium; 1g fiber; 37g protein
Mongolian Flank Steak
Blend the sauce until smooth, then use half for the marinade and the rest for the noodle salad.