Prepare to embark on a culinary adventure that will transport your taste buds straight to the heart of Mongolia with this irresistible Stir Fried Mongolian Steak with Chili Chive Crepes! Imagine tender, perfectly seared steak slices nestled in delicate, herb-infused crepes that promise to revolutionize your dinner routine. This isn't just a recipe - it's a flavor explosion waiting to happen in your very own kitchen, combining the bold, savory notes of traditional Mongolian cooking with a modern, interactive dining experience that will have your family and friends begging for seconds.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mongolian
Serves: 4 servings
Ingredients
- 1 lb flank steak, sliced
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 cup chives, chopped
- 2 eggs
- 1 cup flour
- Water as needed for batter
- Oil for frying
Instructions
- Prepare the steak marinade by combining soy sauce and brown sugar in a bowl. Slice the flank steak thinly against the grain and marinate for 10 minutes at room temperature.
- Create the crepe batter by whisking eggs, flour, and gradually adding water until a smooth, thin consistency is achieved. Mix in half of the chopped chives.
- Heat a non-stick skillet with a thin layer of oil over medium-high heat. Pour small amounts of crepe batter to create thin, delicate crepes. Cook each side for approximately 1-2 minutes until lightly golden. Set aside and keep warm.
- In a wok or large skillet, heat additional oil over high heat. Quickly stir-fry the marinated steak slices for 2-3 minutes until edges are crispy and meat is medium-rare.
- Remove steak from heat and let rest for 2 minutes. Sprinkle remaining fresh chives over the meat.
- Serve the stir-fried steak alongside the chive crepes, allowing diners to wrap the meat in crepes as desired.
Tips
- Meat Slicing Mastery: Always slice your flank steak against the grain to ensure maximum tenderness. Use a sharp knife and aim for thin, uniform slices about 1/4 inch thick.
- Marinating Magic: Don't rush the marinating process. Even though 10 minutes is recommended, letting the steak sit a bit longer (up to 30 minutes) can enhance flavor penetration.
- Crepe Consistency is Key: When making the crepe batter, look for a consistency similar to heavy cream. If it's too thick, gradually add water; if too thin, sprinkle in a bit more flour.
- High Heat, Quick Cook: For that perfect steak sear, ensure your wok or skillet is extremely hot before adding the meat. This guarantees crispy edges and a juicy interior.
- Rest and Relax: Always let your steak rest after cooking to allow juices to redistribute, ensuring each bite is succulent and flavorful.
- Serving Suggestion: Offer additional chopped chives, a small dish of extra soy sauce, or even a spicy chili oil on the side for guests to customize their crepe experience.
Nutrition Facts
Calories: 433kcal
Carbohydrates: 25g
Protein: 27g
Fat: 20g
Saturated Fat: 6g
Cholesterol: 143mg
