Grilled Mongolian Beef

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Mongolian beef with flank steak marinade made for the grill. The best and healthiest Mongolian beef I have ever had.

Prep Time40 mins

Cook Time25 mins

Marinade2 hrs

Total Time3 hrs 5 mins

Course: Main Course

Cuisine: Chinese

Keyword: Mongolian beef

Servings:

Calories: 410kcal

Ingredients

1 pound flank steak
1/2 cup soy sauce
3 tablespoons olive oil
1/2 cup dark brown sugar
3 tablespoons dry white wine
3 cloves garlic minced
1 tablespoon ginger paste
1/4 cup water
1/2 teaspoon red pepper flakes
1 bunch green onions sliced into 1 inch pieces
2 onions medium, sliced

Instructions

Sauté the garlic and ginger paste in about a tablespoon of olive oil until fragrant (meaning until you smell the garlic cooking, but before it becomes a dark brown, bitter and burned).
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...
Light the grill and prepare to grill over direct, high heat.
While the grill is heating up, pour the marinade into a pot and bring to a boil. Reduce to a simmer and simmer the marinade for at least 10 minutes to remove any bacteria.
Once the grill is hot, place the flank steak on the hottest part of the grill and let it go for about 5 minutes.
Heat 2 tablespoons of Olive oil in a pot over medium-high heat, preferably on a side burner so you can keep an eye on the flank steak.
Once the oil is hot, add the green and regular onions, stirring constantly.
After the first 5 minutes of grilling the flank steak, rotate 45 degrees so we can get those nice grill marks.
After another 3 - 4 minutes, flip the flank steak over and grill for another 3 - 4 minutes.
While the flank steak is grilling, keep stirring those onions so they don't burn! We want to get them to the point they are starting to caramelize but not burnt, reduce the heat as needed.
After the first 3 - 4 minutes of grilling the steak on the second side, rotate 45 degrees and grill for a final 3 - 4 minutes and remove from the grill. Let the steak rest for 5 minutes.
While the steak is taking a break, add the sauce to the now caramelized onions and bring to a simmer.
Slice the steak AGAINST the grain into thin strips and then bite-sized pieces.
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.
Server over some white rice and enjoy!

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