Guriltai Shul - Mongolian Beef Noodle Soup

Ingredients

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 200g (7 oz) noodles of your choice 200g (7 oz) noodles of your choice
• 1 liter (4 cups) beef stock 1 liter (4 cups) beef stock
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon Mongolian spice blend (a mixture of cumin, coriander, and chili powder) 1 teaspoon Mongolian spice blend (a mixture of cumin, coriander, and chili powder)
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Green onions, sliced (for garnish) Green onions, sliced (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the beef slices with soy sauce, hoisin sauce, Mongolian spice blend, minced garlic, grated ginger, salt, and pepper. Mix well and let it marinate for at least 30 minutes.
2. 2.
   Heat vegetable oil in a large pot over medium-high heat. Add the marinated beef and cook until browned, about 3-4 minutes.
3. 3.
   Pour in the beef stock and bring it to a boil. Reduce the heat to low and let it simmer for 20 minutes to allow the flavors to meld together.
4. 4.
   Meanwhile, cook the noodles according to the package instructions. Drain and set aside.
5. 5.
   Divide the cooked noodles among serving bowls. Ladle the hot broth and beef over the noodles.
6. 6.
   Garnish with fresh cilantro and sliced green onions.
7. 7.
   Serve hot and enjoy!

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.
• Mongolian spice blend — If you can't find a pre-made blend, you can make your own by combining equal parts ground cumin, coriander, and chili powder.

Tips & Tricks

• For an extra kick of heat, add a pinch of red pepper flakes to the broth.
• If you prefer a thicker broth, you can dissolve a tablespoon of cornstarch in water and add it to the simmering broth.
• Customize your Guriltai Shul by adding vegetables such as bok choy, mushrooms, or bean sprouts.
• To save time, you can use pre-cooked noodles instead of cooking them from scratch.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Guriltai Shul is best served hot, straight from the stove. Serve it in individual bowls, making sure each serving has a generous amount of beef, noodles, and broth. Garnish with fresh cilantro and sliced green onions for added freshness and aroma. Serve with a side of crusty bread or steamed rice to complete the meal.

Presentation advice

To enhance the presentation of Guriltai Shul, arrange the beef slices neatly on top of the noodles in each bowl. Drizzle a small amount of soy sauce or sesame oil on the surface of the broth for an attractive sheen. Sprinkle some additional chopped cilantro and green onions on top for a pop of color.