Mongolian Altang Soup

Ingredients

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 1 onion, sliced 1 onion, sliced
• 2 carrots, sliced 2 carrots, sliced
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 200g (7 oz) cabbage, shredded 200g (7 oz) cabbage, shredded
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon vinegar 1 tablespoon vinegar
• 1 tablespoon sugar or honey 1 tablespoon sugar or honey
• 1 teaspoon chili flakes (adjust to taste) 1 teaspoon chili flakes (adjust to taste)
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or green onions for garnish Fresh cilantro or green onions for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the sliced beef and cook until browned. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the sliced onion, minced garlic, and grated ginger. Sauté until fragrant and the onion becomes translucent.
3. 3.
   Add the carrots, mushrooms, and cabbage to the pot. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Return the cooked beef to the pot and pour in the beef broth. Stir in the soy sauce, vinegar, sugar or honey, and chili flakes. Season with salt and pepper to taste.
5. 5.
   Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour, or until the beef is tender and the flavors have melded together.
6. 6.
   Serve the Altang soup hot, garnished with fresh cilantro or green onions. Enjoy with steamed rice or traditional Mongolian bread.

Treat your ingredients with care...

• Beef — For the best results, choose a tender cut of beef, such as sirloin or ribeye, and slice it thinly against the grain to ensure tenderness.
• Ginger — Fresh ginger adds a vibrant flavor to the soup. Use a microplane or fine grater to grate the ginger for easy incorporation into the dish.
• Mushrooms — Opt for mushrooms with a meaty texture, such as cremini or shiitake, to enhance the overall richness of the soup.
• Cabbage — Shred the cabbage finely to allow it to cook quickly and evenly in the soup, while still retaining a slight crunch.
• Soy sauce — Use low-sodium soy sauce if you prefer to control the saltiness of the soup.

Tips & Tricks

• For a spicier kick, add a small amount of Mongolian chili paste or hot sauce to the soup.
• If you prefer a thicker broth, you can mix a tablespoon of cornstarch with a little water and add it to the soup during the last few minutes of cooking.
• Feel free to customize the vegetables according to your preference. Bell peppers, snow peas, or bok choy can be great additions to the soup.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors tend to deepen and intensify over time, making it even more delicious upon reheating.
• Altang soup can be frozen for up to 2 months. Thaw it in the refrigerator overnight before reheating.

Serving advice

Serve the Mongolian Altang soup piping hot in individual bowls. Accompany it with steamed rice or traditional Mongolian bread for a complete and satisfying meal. Garnish each bowl with fresh cilantro or green onions to add a pop of color and freshness.

Presentation advice

When serving Altang soup, ensure that the vibrant colors of the vegetables are visible in the bowl. Arrange the sliced beef, mushrooms, and carrots in an appealing manner on top of the soup. Sprinkle some fresh cilantro or green onions on the surface for an attractive finishing touch.