For my very first meal on the Blackstone griddle, I decided to try a simple yet flavorful dish that would not only impress but also win over my wife. The result? A deliciously tender Mongolian Beef with a slightly sweet and savory sauce, all prepared on the griddle. If you’ve been looking to elevate your cooking game, this recipe is a great starting point!
Ingredients:
- 1 lb flank steak (sliced about 1/4-inch thick)
- 1/4 cup corn starch
- 2 teaspoons fresh minced ginger
- 1 tablespoon minced garlic
- 1/3 cup soy sauce
- 1/3 cup water
- 1/2 cup brown sugar
- 4 stalks scallions (cut into 2-inch long pieces)
Instructions:
1. Coat the Steak:
Start by slicing your flank steak into thin pieces, about 1/4-inch thick. Once sliced, place the steak in a 1-gallon ziplock bag and add the cornstarch. Seal the bag and shake it to evenly coat the steak on all sides with the cornstarch. This will help create a nice crispy texture once the beef hits the griddle.
2. Prepare the Sauce:
In a separate bowl, combine water, soy sauce, and brown sugar. Stir until the sugar is dissolved and set the mixture aside for later use. This sauce will add that perfect balance of salty and sweet to your dish.
3. Prep the Garlic and Ginger:
Next, mince the garlic and ginger and mix them together. Set this aside so it’s ready to go when needed. The aromatic blend of garlic and ginger will bring depth to the flavors of the dish.
4. Heat the Griddle:
Preheat your Blackstone griddle and drizzle with your choice of cooking oil. I used avocado oil for its high smoke point and neutral flavor, but you can use vegetable or canola oil as well. Let the oil heat up on medium-high heat.
5. Cook the Steak:
Once the griddle is hot, add the coated steak in a single layer. Let it cook without moving it for a few minutes to allow the steak to brown and develop a slight char. Flip the steak pieces as needed to get a nice even sear. Once the steak is browned and a little crispy, form a circle of the beef on the griddle, leaving some space in the center.
6. Add the Sauce:
Pour the soy sauce, water, and brown sugar mixture into the center of the griddle, directly onto the beef. As the liquid hits the griddle, it will start to thicken and coat the steak. Gently fold the beef into the sauce, allowing the cornstarch to activate and thicken the sauce even further.
7. Add Garlic, Ginger, and Scallions:
Now, add the prepared garlic and ginger mixture to the beef. Continue folding the beef into the sauce until everything is well-coated and aromatic. Then, add the scallions and mix them in. Cook until the scallions soften and lose their form in the sauce, blending beautifully with the beef.
8. Plate and Serve:
Once the sauce has thickened to your liking and the beef is tender and well-coated, it’s time to plate the dish. Serve the Mongolian beef over a bed of steamed rice to soak up all that delicious sauce.
Tips for Success:
- Flank Steak: Make sure to slice the flank steak thinly against the grain to ensure it stays tender after cooking. If you don’t have flank steak, you can use other cuts like sirloin or skirt steak, but flank steak offers the best texture.
- Cornstarch: The cornstarch coating on the beef helps create a crispy exterior while the sauce provides a smooth, glossy finish. Make sure to coat the steak well, but don’t use too much cornstarch to avoid a gummy texture.
- Cooking Oil: Avocado oil works well because of its high smoke point, but any neutral oil will do. Just make sure not to use olive oil, as it has a low smoke point and could burn on the griddle.
- Customize Your Heat: You can adjust the heat of this dish by adding red pepper flakes or a touch of chili sauce for some spice.
Why You’ll Love This Recipe:
This Mongolian Beef is incredibly easy to make yet full of flavor. The Blackstone griddle makes it even simpler by evenly cooking the beef and allowing the sauce to reduce perfectly. The balance of savory soy sauce, sweet brown sugar, and the aromatic garlic and ginger creates a mouthwatering dish that pairs beautifully with a bowl of rice.
My wife was sold on the griddle after this meal, and I’m sure this will become a regular dish in our household. It’s quick, flavorful, and requires minimal ingredients – the perfect combination for a weeknight dinner or a fun cooking session on the griddle. Enjoy!
