Flank steak is a lean, flavorful cut of beef that’s perfect for dishes like Mongolian beef. Its relatively thin profile and strong grain make it ideal for quick cooking and absorbing flavorful sauces. However, the key to tender and delicious Mongolian beef lies in properly slicing the flank steak. Incorrectly cut flank steak can result in a tough, chewy dish. This guide will walk you through the process of cutting flank steak specifically for Mongolian beef, ensuring a tender and flavorful result every time.
Understanding Flank Steak: Grain, Tenderness, and Flavor
Before we dive into the cutting process, it’s important to understand the characteristics of flank steak. Flank steak is known for its prominent grain, which refers to the direction the muscle fibers run. This grain is usually quite visible. This grain dictates how you should cut the steak.
The tenderness of flank steak is directly related to how you cut it. Cutting with the grain results in long, unbroken muscle fibers, making the meat tough and difficult to chew. Cutting against the grain shortens these fibers, creating a more tender and pleasant eating experience.
Flank steak has a rich, beefy flavor that is enhanced by marinades and sauces. This makes it a great choice for dishes like Mongolian beef, where the sauce complements the natural flavor of the meat.
The Essential Tools for Slicing Flank Steak
Having the right tools makes the job of slicing flank steak significantly easier and safer.
- Sharp Knife: A sharp knife is paramount. A dull knife will tear the meat, making it difficult to cut evenly and increasing the risk of injury. A chef’s knife or a slicing knife with a long, thin blade is ideal.
- Cutting Board: A stable cutting board is essential for safety and stability. Make sure it is large enough to comfortably accommodate the entire flank steak. A wooden or plastic cutting board with non-slip feet is recommended.
- Optional: Meat Mallet: While not essential for the actual slicing, a meat mallet can be useful for tenderizing the flank steak before cutting, especially if it is a particularly thick piece.
Step-by-Step Guide: Slicing Flank Steak for Mongolian Beef
Now, let’s get to the actual slicing process. Follow these steps carefully to ensure a perfectly sliced flank steak for your Mongolian beef.
Preparing the Flank Steak
Before you start slicing, take the flank steak out of the refrigerator and let it sit at room temperature for about 15-20 minutes. This will allow the meat to relax slightly, making it easier to cut.
Pat the flank steak dry with paper towels. This will help the knife grip the meat better and prevent slipping.
If you desire, consider a quick tenderizing using a meat mallet before slicing. This can help break down some of the tougher fibers, especially if your flank steak is thick. Use gentle taps, avoiding excessive pounding that could flatten the meat too much.
Identifying the Grain
This is the most crucial step. Carefully examine the flank steak to identify the direction of the grain. Look for the lines running along the surface of the meat. These lines represent the muscle fibers, and you will want to cut perpendicular to them.
Take your time and ensure you have a clear understanding of the grain direction before proceeding. If you’re unsure, slightly stretch the meat to make the grain more visible.
Slicing Against the Grain
Once you have identified the grain, position the flank steak on your cutting board so that the grain runs horizontally in front of you.
Using your sharp knife, begin slicing the flank steak against the grain, holding the knife at a slight angle (about 45 degrees). This angle will further shorten the muscle fibers and create even more tender slices.
Cut the flank steak into thin slices, about 1/8 to 1/4 inch thick. Consistency in thickness is important for even cooking.
Continue slicing across the entire flank steak, maintaining the angle and thickness.
Why Slicing Thickness Matters
The thickness of the slices is important for both tenderness and cooking time. Thin slices cook quickly and evenly, ensuring they are tender and don’t become tough or chewy. Thicker slices may take longer to cook and can become tough, defeating the purpose of cutting against the grain.
Dealing with Thicker Portions of the Flank Steak
Sometimes, a flank steak may have a thicker end. If you encounter this, you have a couple of options:
- Butterfly the thicker portion: Carefully slice horizontally through the thickest part of the steak, almost all the way through, and then open it up like a book. This will create a thinner, more even thickness.
- Slice thinner from the get go: Focus on cutting even thinner slices from the get go.
Marinating the Sliced Flank Steak
After slicing, the flank steak is ready to be marinated. A good marinade will further tenderize the meat and infuse it with flavor.
Most Mongolian beef recipes include soy sauce, garlic, ginger, and brown sugar in the marinade. Other common additions include sesame oil, rice wine vinegar, and cornstarch.
Marinate the sliced flank steak for at least 30 minutes, or ideally for a few hours in the refrigerator. The longer it marinates, the more flavorful and tender it will become.
Tips for Perfect Flank Steak Slices
Here are some additional tips to help you achieve perfectly sliced flank steak every time:
- Sharpen your knife regularly: A sharp knife is the most important tool. Keep it sharp by honing it regularly.
- Use a long, smooth slicing motion: Avoid sawing or hacking at the meat. Use long, even strokes.
- Apply even pressure: Maintain consistent pressure on the knife throughout the slicing process to ensure uniform thickness.
- Don’t overcrowd the pan when cooking: Cooking too much meat at once will lower the temperature of the pan and result in uneven browning. Cook in batches if necessary.
- Don’t overcook the flank steak: Flank steak is best cooked to medium-rare or medium. Overcooking will make it tough.
- Rest the cooked steak: Allow the cooked flank steak to rest for a few minutes before serving. This will allow the juices to redistribute, resulting in a more tender and flavorful dish.
Troubleshooting Common Issues
Even with the best techniques, you might encounter some issues. Here’s how to address them:
- Steak is too tough: This is usually caused by cutting with the grain or overcooking. Make sure you are cutting against the grain and don’t overcook the meat. Marinating for a longer period can also help.
- Slices are uneven: This is usually due to using a dull knife or inconsistent pressure. Sharpen your knife and focus on applying even pressure during slicing.
- Steak is slipping on the cutting board: Use a non-slip cutting board or place a damp towel underneath your cutting board to prevent it from slipping.
- Grain is difficult to see: If you’re having trouble identifying the grain, try gently stretching the meat or using a bright light to illuminate the surface.
Alternative Cuts of Beef for Mongolian Beef
While flank steak is a great choice for Mongolian beef, other cuts can also be used. Here are a few alternatives:
- Skirt Steak: Similar to flank steak, skirt steak is a thin, flavorful cut with a prominent grain. It should be cut against the grain in the same way as flank steak.
- Sirloin Steak: Sirloin steak is a leaner and more tender cut of beef. It can be sliced and used in Mongolian beef, but it may not have as much flavor as flank steak or skirt steak.
- Top Round Steak: Top round steak is a less expensive cut of beef that can be used in Mongolian beef. It is important to tenderize it well before cooking, either by pounding it with a meat mallet or marinating it for a longer period.
- Flat Iron Steak: This is another tender option that’s gaining popularity, offering a good balance of flavor and tenderness when sliced properly against the grain.
Marinade Recipes for Mongolian Beef
The marinade is a crucial component of Mongolian beef, infusing the steak with flavor and helping to tenderize it. Here’s a basic recipe you can adapt:
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
Combine all ingredients in a bowl and whisk until well blended. Marinate the sliced flank steak for at least 30 minutes, or up to several hours in the refrigerator.
You can customize this marinade by adding ingredients like:
- Rice wine vinegar for tanginess
- Hoisin sauce for sweetness and depth of flavor
- Red pepper flakes for heat
- Oyster sauce for umami
Cooking the Mongolian Beef
Once the flank steak has been marinated, it’s time to cook it.
Heat a wok or large skillet over high heat. Add a small amount of oil (vegetable or canola oil are good choices).
Add the marinated flank steak to the hot pan in a single layer. Avoid overcrowding the pan. Cook for 1-2 minutes per side, or until browned and cooked to your desired level of doneness.
Remove the cooked flank steak from the pan and set aside.
In the same pan, add the remaining marinade and any other desired vegetables (such as onions, scallions, and bell peppers). Cook until the vegetables are tender-crisp.
Return the cooked flank steak to the pan and toss to coat with the sauce.
Serve immediately over rice or noodles.
Conclusion: Mastering the Art of Cutting Flank Steak
Cutting flank steak correctly is essential for creating tender and flavorful Mongolian beef. By understanding the grain of the meat, using a sharp knife, and following the steps outlined in this guide, you can achieve perfect results every time. Remember to slice against the grain, cut thin slices, and marinate the steak well. With a little practice, you’ll be able to master the art of cutting flank steak and create restaurant-quality Mongolian beef at home. Enjoy!
Why is flank steak a good choice for Mongolian Beef?
Flank steak is an excellent choice for Mongolian Beef due to its robust flavor and relatively affordable price. Its loose muscle fibers, when sliced correctly, provide a tender and satisfying chew. Additionally, flank steak readily absorbs marinades, ensuring that each bite is packed with the savory and slightly sweet flavors characteristic of Mongolian Beef.
The texture of flank steak, combined with the hot and fast cooking method typical of stir-fries, results in a dish that is both flavorful and quick to prepare. When cooked to medium or medium-rare, it avoids becoming tough, maintaining a juicy and enjoyable experience. The ability of flank steak to withstand high heat without drying out completely makes it ideal for this popular dish.
What is the best way to slice flank steak for Mongolian Beef?
The key to tender flank steak in Mongolian Beef lies in slicing it properly against the grain. Identify the direction of the muscle fibers, which run lengthwise along the steak. Using a sharp knife, cut perpendicular to these fibers, creating short, tender strips. Aim for slices that are about 1/4 inch thick; this will allow the steak to cook quickly and evenly while remaining tender.
Slicing against the grain shortens the muscle fibers, making them easier to chew. If you were to cut with the grain, the resulting pieces would be tough and stringy. Taking the time to properly slice the flank steak is crucial for achieving the desired texture in your Mongolian Beef.
How does marinating flank steak affect the final dish?
Marinating flank steak before cooking is essential for both tenderizing the meat and infusing it with flavor. The marinade helps break down the tough muscle fibers, resulting in a more tender and palatable final product. Furthermore, the marinade ingredients, such as soy sauce, garlic, ginger, and sugar, penetrate the meat, imparting the classic Mongolian Beef flavor profile throughout.
A good marinade also aids in browning the steak during the stir-fry process. The sugars in the marinade caramelize, creating a beautiful color and adding depth of flavor. A minimum of 30 minutes is recommended for marinating, but several hours or even overnight will yield the best results.
What are some common mistakes to avoid when cutting flank steak?
One of the most common mistakes is failing to identify and slice against the grain. Cutting with the grain will result in tough, chewy strips of meat. Always take the time to carefully examine the steak and orient your cuts accordingly. Another mistake is using a dull knife, which can tear the meat and make it difficult to achieve clean, even slices.
Another pitfall is cutting the steak too thick. Thick slices take longer to cook and are more prone to being tough. Aim for slices that are approximately 1/4 inch thick to ensure quick and even cooking. Also, avoid overcrowding the pan when cooking the steak, as this will lower the temperature and result in steaming rather than searing.
Can I use a different cut of beef if I can’t find flank steak?
While flank steak is an ideal choice for Mongolian Beef, you can substitute it with other cuts of beef if needed. Skirt steak is a good alternative, as it shares a similar texture and flavor profile. However, skirt steak is often thinner, so adjust your cooking time accordingly. Another option is flat iron steak, which is also tender and flavorful but may require slightly longer cooking times.
If using a different cut, remember to still slice against the grain to maximize tenderness. Additionally, consider the fat content of the alternative cut, as this will influence the overall flavor and texture of the dish. You might need to adjust the amount of oil used in the stir-fry depending on the leanness of the beef.
How do I ensure even cooking of the flank steak?
To ensure even cooking, start by slicing the flank steak into uniformly sized pieces. This will help them cook at the same rate. Avoid overcrowding the pan, as this lowers the temperature and prevents the steak from browning properly. Cook the steak in batches if necessary.
Use high heat and a hot pan or wok. This will allow the steak to sear quickly, creating a flavorful crust while keeping the inside tender. Stir the steak frequently to ensure that all sides are exposed to the heat. Cook until the steak is browned on all sides but still slightly pink in the center for medium-rare, or cook to your desired level of doneness.
How can I store leftover Mongolian Beef?
Leftover Mongolian Beef should be stored in an airtight container in the refrigerator. Ensure that the beef has cooled completely before storing it to prevent condensation from forming, which can affect the texture and flavor. Properly stored, Mongolian Beef can last for 3-4 days in the refrigerator.
When reheating, it is best to do so gently in a skillet over medium heat. Avoid microwaving if possible, as this can make the steak tough and dry. Add a splash of water or broth to the skillet to help keep the beef moist. Reheat until the beef is warmed through, being careful not to overcook it.