How To Cut Flank Steak For Mongolian Beef

Learn the Best Way to Cut Flank Steak for Delicious Mongolian Beef

If you love savory and flavorful Asian-inspired dishes, then Mongolian Beef is a must-try for your culinary repertoire. This classic dish features tender strips of beef cooked in a rich and sticky sauce, resulting in a mouthwatering combination of textures and flavors.

One crucial aspect of preparing Mongolian Beef is how you cut the flank steak. Properly slicing the meat not only ensures that each bite is tender and easy to chew, but it also helps with the absorption of the delectable marinade and enhances the overall taste. So, let’s dive into the best way to cut flank steak for Mongolian Beef:

Choose the Right Cut of Flank Steak

Before you even start slicing, it’s important to select the right cut of flank steak. Look for a piece of meat that is well-marbled with thin, long strands of fat running through it. This marbling adds flavor and tenderness to the beef, making it perfect for Mongolian Beef.

Chill the Flank Steak

Prior to cutting, place the flank steak in the refrigerator for about 20 minutes. Chilling the meat firms it up slightly, making it easier to handle and slice evenly.

Go Against the Grain

When it comes to slicing the flank steak, it’s essential to cut against the grain. The grain refers to the direction of the muscle fibers in the meat. By cutting against the grain, you create shorter muscle fibers, resulting in a more tender and enjoyable eating experience.

Slice the Flank Steak Thinly

To achieve maximum tenderness, slice the flank steak as thinly as possible. Aim for slices that are approximately ¼ inch thick. This thinness allows the meat to cook quickly and evenly, preventing it from becoming tough or chewy.

Use a Sharp Knife

A sharp knife is crucial for clean and precise cuts. A dull knife can tear and shred the meat, compromising the texture and appearance of your Mongolian Beef. Make sure to maintain the sharpness of your knife to effortlessly slice through the flank steak.

Additional Tips:

For more manageable slicing, partially freeze the flank steak for about 30 minutes before cutting it.
Remove any excess fat or silver skin from the flank steak before slicing to achieve a leaner and more visually appealing dish.
For an extra boost of flavor, marinate the sliced flank steak with soy sauce, garlic, ginger, and other spices for at least 30 minutes before cooking.

Now that you know how to cut flank steak for Mongolian Beef, you can confidently prepare this popular dish in your own kitchen. Remember, the proper slicing technique makes all the difference, resulting in a tender and succulent meal that will be a hit with family and friends. Enjoy!

Share your tips and techniques for slicing flank steak for Mongolian beef in the Cooking Techniques forum section.

FAQ:

Can I use any type of steak for Mongolian Beef?

While flank steak is traditionally used for Mongolian Beef due to its tender texture and rich flavor, you can also use other cuts such as skirt steak or sirloin steak. However, keep in mind that the cooking time may vary depending on the thickness and quality of the steak you choose.

What is the best way to tenderize flank steak for Mongolian Beef?

To tenderize flank steak, you can marinate it in a mixture of soy sauce, garlic, ginger, and a touch of sugar for at least 30 minutes or up to overnight. This will help to break down the proteins and make the meat more tender before cooking.

How should I slice the flank steak for Mongolian Beef?

It is best to slice the flank steak against the grain to ensure maximum tenderness. This means cutting perpendicular to the muscle fibers, which will result in shorter meat fibers and a more tender texture. Slice the meat into thin strips, around 1/4-inch to 1/2-inch thick.

Should I partially freeze the flank steak before cutting?

Partially freezing the flank steak for about 30 minutes can make it easier to slice into thin strips. The slight firmness of the partially frozen meat will allow for clean and even cuts, resulting in more consistent cooking.

Is it necessary to remove any excess fat or silver skin from the flank steak?

Yes, it is recommended to trim off any excess fat or silver skin from the flank steak before slicing. This will result in a cleaner-looking dish and prevent any chewy or tough bits in the final dish.

Can I use pre-sliced flank steak for Mongolian Beef?

While using pre-sliced flank steak can be convenient, it may not be the best choice for Mongolian Beef. Pre-sliced steak tends to be thicker and may require longer cooking time, resulting in a less tender and chewier texture. It is best to slice the flank steak yourself for optimal results.

How thick should I cut the flank steak for Mongolian Beef?

Aim to cut the flank steak into thin strips, around 1/4-inch to 1/2-inch thick. This thickness allows for quick and even cooking, as well as ensuring tenderness in the final dish. Avoid cutting the steak too thick, as it may be tougher to chew.

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