Smoked Brisket

Grilled Tenderloin

Hamburger Heaven

Flank Steak

Braised Rack of Ribs

Mongolian Beef

Chipotle-Rubbed Filet Mignon with Bleu Cheese

Braised Beef Chili

Grilled Porterhouse

Mongolian Beef

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

This recipe for Mongolian Beef serves up a big wallop of flavor for a little bit of cash. It's fast and easy, too, and makes a terrific mid-week meal for athe whole family.
The scallions (aka green onions) char up great over the fire on a hot grill. They are brushed with sesame oil for that extra-special flavor.
Always cut flank or skirt steaks accross the grain. Thin slices cut straight up and down will give you the most tender meat.
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