We can't think of anyone we know who doesn't like Chinese Food. That goes double for us. One of our favorite dishes is Mongolian Beef, a savory blend of salty, sweet, and spicy flavors that meld into one terrific dish. Here's our take, using flank or skirt steak and fresh scallions (green onions) with a hint of sesame.
Flank or skirt steak, about 2 lbs.
3 bunches of large green onions
One recipe GirlsonaGrill Oriental Marinade
sesame oil for brushing scallions
Finishing Sauce:
2 Tbs soy sauce
2 Tbs rice wine vinegar
2 Tbs brown sugar
3 Tbs fresh lime juice
1 tsp sesame oil
1 tsp cornstarch
1 clove of garlic, pressed
1 Tbs fresh ginger, grated
pinch of red pepper flakes
1 Tbs sesame seeds (white or black)
1 Tbs sesame seeds for garnish
Marinate the flank steak in the fridge in GOG Oriental Marinade for at least 2 hours, or up to 12. When you're ready to grill, removed the steak from the fridge and let it warm. At that time, clean the scallions and brush them with sesame oil.
In a cold saucepan, whisk the finishing sauce ingredients together, getting any lumps out of the corn starch and blending it in well. Bring slowly to a boil, and when the sauce thickens, turn it off and let it cool.
Start a medium two-level fire, and when the coals are ready, grill the steak and onions - the steak over direct heat, and the onions on the cooler side of the grill. Put the steak down on the grate, let it set about 4-5 mins to get good grill marks. Then flip it and let it go another 4-5 mins, until it reaches an internal temp of 135 degrees — remove it, tent with foil and let it rest. The onions will take about 3-4 mins per side on the cooler side, getting good grill marks, though cook until tender. Transfer the steak and onions to a platter and drizzle with the finishing sauce. Garnish with sesame seeds.
Menu suggestions:
White or brown rice
GirlsonaGrill Grilled Eggplant
Store-bought fortune cookies
