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!
For those keen on mastering how to cut flank steak, there are several recipes to put your skills to the test. Begin with Mongolian Beef Stir-Fry, a classic that highlights tender, perfectly sliced beef. Pair this with Beef and Broccoli for a balanced meal featuring fresh greens. Experiment with Korean Bulgogi to appreciate the thinly sliced marinated beef, ideal for grilling. Beef Fried Rice offers a comforting dish where your steak-cutting technique can shine. Lastly, try Thai Basil Beef, combining aromatic basil and spicy flavors with expertly sliced beef. Each of these dishes brings out the best in your culinary skills, ensuring a delicious experience.
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