Why You’ll Love this Mandarin Flank Steak
While many steak recipes rely on heavy seasonings or complicated techniques, this Mandarin Flank Steak brings a perfect balance of Asian-inspired flavors that’ll transform your dinner routine.
I’m talking about that perfect combination of garlic, ginger, and scallions with a hint of sesame oil that makes this dish irresistible.
What’s not to love about a versatile recipe that works equally well with chicken or pork?
Plus, the overnight marinating option means you can prep ahead and still enjoy restaurant-quality results at home.
Can you imagine slicing into those perfectly tender strips, each bite bursting with savory-sweet flavor?
What Ingredients are in Mandarin Flank Steak?
The beauty of Mandarin Flank Steak lies in its relatively simple ingredient list that delivers complex flavors. This Asian-inspired marinade transforms an ordinary cut of beef into something truly special, with ingredients you might already have in your pantry or can easily find at any grocery store. The combination creates that perfect balance of savory, sweet, and aromatic elements that make this dish so craveable.
- 1 flank steak, trimmed (skirt or sirloin can be substituted)
- 2-3 cloves garlic, minced
- 2-3 slices fresh gingerroot, minced
- 2-3 scallions, chopped
- 2-3 teaspoons light soy sauce (Kikkoman recommended)
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon dry sherry
- Salt and pepper to taste
- Hot sauce or hot pepper flakes (optional, for heat)
- 1-2 teaspoons vinegar
When shopping for this recipe, quality matters but doesn’t have to break the bank. Look for a well-marbled flank steak with good color. The fresher your aromatics (garlic, ginger, and scallions), the more vibrant your final dish will be. And don’t skip the sesame oil—though it’s just a teaspoon, it provides that distinctive nutty flavor that’s quintessential to Mandarin-style dishes. If you don’t have dry sherry, a dry white wine can work in a pinch, though the flavor profile will be slightly different.
How to Make this Mandarin Flank Steak
Preparing Mandarin Flank Steak begins with an essential step that many home cooks overlook: scoring your 1 flank steak. Using a sharp knife, make shallow crosshatch patterns (forming Xs) across the surface. This isn’t just for show—scoring helps the marinade penetrate deeper into the meat and prevents the steak from curling up during cooking.
Once scored, place your steak in a shallow dish or zip-top bag, ready for that flavor-packed marinade.
Now for the marinade magic. Combine 2-3 cloves of minced garlic, 2-3 slices of minced fresh gingerroot, and 2-3 chopped scallions in a bowl. Add 2-3 teaspoons of light soy sauce, 1 teaspoon sugar, 1 teaspoon of aromatic sesame oil, and 1 teaspoon dry sherry.
Season with salt, pepper, and if you’re feeling adventurous, a dash of hot sauce or hot pepper flakes. Finally, stir in 1-2 teaspoons of vinegar to help tenderize the meat. Pour this fragrant mixture over your steak, making sure it’s well-coated on all sides. Cover and refrigerate for at least 3 hours, though overnight marination (which I strongly recommend) creates the most flavorful results.
When you’re ready to cook, remove the steak from the marinade and let it come to room temperature for about 30 minutes. Fire up your grill to medium-high heat or preheat your broiler. Cook the steak to your preferred donness—about 4-5 minutes per side for medium-rare, adjusting as needed for your thickness and preference.
The vital final step? Let the steak rest for 5-10 minutes, then slice it AGAINST THE GRAIN. Can’t stress this enough—cutting against those muscle fibers shortens them, making each bite deliciously tender rather than chewy.
Serve your sizzling, flavorful Mandarin Flank Steak with potatoes or rice and a crisp salad for a meal that punches way above its weight class in the flavor department.
For preparing the marinade ingredients, a kitchen food processor can significantly reduce prep time by mincing the garlic, ginger, and scallions in seconds.
Mandarin Flank Steak Substitutions and Variations
Flexible recipes make cooking at home so much more approachable, and this Mandarin Flank Steak offers plenty of room for creative twists.
As noted in the recipe, you can swap the flank for skirt or sirloin steak, depending on what’s available or on sale.
Don’t eat beef? No problem. This marinade works beautifully with chicken thighs or pork tenderloin.
For a vegetarian option, try firm tofu or portobello mushrooms.
You can also play with the flavor profile. Need it spicier? Add more hot sauce.
No sherry? A splash of rice wine makes a perfect substitute.
What to Serve with Mandarin Flank Steak
When creating the perfect meal around this savory Mandarin Flank Steak, complementary sides can elevate the entire dining experience from good to absolutely memorable.
I love pairing this Asian-inspired beef with fluffy jasmine rice to soak up those incredible marinade juices.
Steamed baby bok choy or garlicky green beans add a fresh, vibrant element that balances the rich meat perfectly.
Want something more substantial? Try roasted sweet potatoes with a hint of five-spice powder.
A simple cucumber salad with rice vinegar dressing provides a cooling contrast to the warm, spiced steak flavors.
Trust me, your taste buds will thank you!
Final Thoughts
This Mandarin Flank Steak recipe has become one of my absolute favorites for both weeknight dinners and special occasions. There’s something magical about the way the ginger, garlic and soy sauce transform an ordinary cut of meat into something extraordinary.
You’ll find yourself reaching for this recipe whenever you want to impress without stressing. Remember that marinating overnight yields the best results, and that vital step of slicing against the grain? Non-negotiable.
Whether you stick with beef or venture into chicken or pork territory, this versatile marinade delivers every time. Asian-inspired simplicity at its finest.
