Can I make this vegetarian?
Yes, you can omit the beef and add extra vegetables or a plant-based protein like firm tofu or tempeh.
LUNCH
Mongolian Beef and Vegetable Tsuivan (Noodle Stir-fry)
This Mongolian Tsuivan recipe features tender beef and fresh vegetables stir-fried with homemade-style noodles, creating a hearty and flavorful one-pan meal. It's a comforting dish that brings the essence of Mongolian cuisine to your kitchen.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the beef strips and stir-fry for 3-4 minutes until browned. Remove the beef from the wok and set aside.
02
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced onion and cook for 2-3 minutes until softened.
03
Stir in the minced garlic, julienned carrots, shredded cabbage, and sliced bell pepper. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
04
Return the cooked beef to the wok with the vegetables. Add the cooked wide noodles, soy sauce, salt, and black pepper.
05
Toss everything together gently for 3-5 minutes, ensuring the noodles are well coated and heated through. Serve immediately.
About This Recipe
This Mongolian Tsuivan recipe features tender beef and fresh vegetables stir-fried with homemade-style noodles, creating a hearty and flavorful one-pan meal. It's a comforting dish that brings the essence of Mongolian cuisine to your kitchen.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, marinate the beef in 1 tablespoon of soy sauce and a pinch of baking soda for 15 minutes before cooking. This helps tenderize the meat.
Easy Substitutions
Chicken or pork can be used instead of beef. Feel free to add other vegetables like mushrooms, broccoli, or snow peas. If fresh wide noodles are unavailable, use dried wide egg noodles or even fettuccine.
Storage & Reheating
Store leftover Tsuivan in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through.
Serving Suggestions
Serve hot as a complete meal. A side of pickled vegetables or a simple cucumber salad would complement the richness of the Tsuivan. You can also garnish with fresh cilantro or chopped green onions for added freshness.
Common Mistakes
Overcooking the beef: Stir-fry beef quickly until just browned to keep it tender. Overcrowding the wok: Cook beef and vegetables in batches if necessary to ensure proper browning and stir-frying, rather than steaming. Mushy noodles: Ensure noodles are cooked al dente before adding to the stir-fry; they will continue to cook slightly. Not seasoning adequately: Taste and adjust salt and pepper as needed before serving. Using too much sauce: Start with the recommended amount of soy sauce and add more if desired, to avoid making the dish too salty or wet.
Frequently Asked Questions
What kind of noodles are best?
Fresh wide wheat noodles are ideal, but dried wide egg noodles or even fettuccine can be used as a substitute.
Can I prepare this ahead of time?
While best served fresh, you can prep the ingredients (chop vegetables, cook noodles) ahead of time and assemble the stir-fry just before serving.
MORE TO KNOW
Tsuivan is a traditional Mongolian dish often made with hand-pulled noodles. While this recipe uses store-bought fresh noodles for convenience, the spirit of the dish lies in its hearty combination of meat, vegetables, and substantial noodles. The key is to ensure the noodles are cooked al dente before adding them to the stir-fry, preventing them from becoming mushy. A good quality wok or large skillet is essential for achieving an even stir-fry.
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