Grilled Mongolian Beef
Grilled Mongolian Beef
June 16, 2009
My wife was excited when I came home and asked if she wanted Mongolian Beef for dinner. She thought I had read her mind, since she had evidently been craving Chinese. Her mood suddenly shifted when I said I was going to cook it. You see, I have never made Chinese food before and she knows that. The moment I threw in the detail that I was going to try and cook my first Chinese food meal on the grill is the moment she started dialing the Chinese food restaurant. A little coaxing and one glass of wine later, she started trusting me and let me get to work on the marinade.
I had been wanting to try to cook Mongolian Beef ever since I saw a recipe for it on blogchef.net. I had a feeling that marinating and grilling the flank steak instead of frying would add a little different flavor to one of my favorite Chinese dishes. Flank steak is the perfect cut of meat for marinating. It tends to take on a lot of great taste from the marinade, more so than other cuts of meats. Long story short, my theory was correct. The Mongolian beef sauce made an excellent marinade and the grilled flank steak combined to make it the best Mongolian beef I have ever had (and probably healthiest as well). Boiling the marinade for about 10 minutes removes any bacteria (thought there really shouldn't be any as long as it is refrigerated) and allows us to reuse it as a sauce, so DON'T throw it out after you are done marinating! Let's take a look...
Add the Soy sauce, wine, brown sugar and red pepper flakes and bring to a simmer, stirring until all of the brown sugar is dissolved. Remove from heat and allow to cool completely to room temperature.
Once the marinade is cooled completely to room temperature, place the flank steak into a resealable bag, pour in the marinade and place in the refrigerator. Allow to marinate for at least 2 hours, flipping the bag over at least once.
Remove the flank steak from the refrigerator about 30 minutes before you start the grill. We want to let the flank steak heat up to room temperature before we put it on the grill. DON'T throw away the marinade, we're not done with it yet...
Add the sliced steak to the onions and sauce and continue to simmer for about 10 minutes to thicken. Combine a few teaspoons of corn starch with just enough water to dissolve and then stir into the sauce if it doesn't seem to be thickening.
Chinese food on a gas grill? You better believe it! Give it a shot, my family was pleasantly surprised. I'm now inspired and looking for other "traditional" Chinese dishes I can grill. Got some inspiration? Leave a comment. I'll throw it on the grill and take some photos along the way...