Mongolian-style Hvalbiff with Spicy Soy Glaze

Ingredients

In this Mongolian adaptation of Hvalbiff, the traditional Norwegian dish is transformed with the addition of Mongolian spices and flavors. The original Hvalbiff typically uses local Norwegian ingredients and seasonings, while this Mongolian version incorporates ingredients like garlic, ginger, and chili to create a bolder and spicier profile. The spicy soy glaze is also a departure from the traditional Norwegian preparation, adding a tangy and savory element to the dish. We alse have the original recipe for Hvalbiff, so you can check it out.

• 500g (1.1 lb) whale steak 500g (1.1 lb) whale steak
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 8g (Sugar: 6g)
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, grated ginger, soy sauce, hoisin sauce, honey, chili flakes, vegetable oil, salt, and pepper. Mix well to create a marinade.
2. 2.
   Place the whale steak in a shallow dish and pour the marinade over it. Ensure the steak is evenly coated. Cover the dish and refrigerate for at least 1 hour, allowing the flavors to infuse.
3. 3.
   Preheat the grill or grill pan over medium-high heat. Remove the whale steak from the marinade and discard any excess marinade.
4. 4.
   Grill the whale steak for about 3-4 minutes per side, or until cooked to your desired level of doneness. Remove from heat and let it rest for a few minutes.
5. 5.
   Slice the grilled whale steak into thin strips and drizzle with the spicy soy glaze. Garnish with fresh cilantro.
6. 6.
   Serve the Mongolian-style Hvalbiff hot and enjoy!

Treat your ingredients with care...

• Whale steak — Ensure the whale steak is fresh and of high quality. If whale steak is not available, you can substitute it with beef or pork steak.
• Ginger — Use fresh ginger for the best flavor. Peel the ginger before grating.
• Chili flakes — Adjust the amount of chili flakes according to your spice preference.

Tips & Tricks

• For a milder flavor, reduce the amount of chili flakes in the marinade.
• Let the whale steak rest after grilling to allow the juices to redistribute, resulting in a more tender and flavorful steak.
• Serve the Hvalbiff with steamed rice or noodles to complete the meal.
• If you prefer a thicker glaze, you can simmer the remaining marinade in a saucepan until it thickens slightly before drizzling it over the sliced steak.
• Experiment with different garnishes such as sesame seeds or sliced green onions for added texture and flavor.

Serving advice

Serve the Mongolian-style Hvalbiff as the main course, accompanied by steamed rice or noodles. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Arrange the sliced whale steak on a platter, drizzle the spicy soy glaze over it, and sprinkle with fresh cilantro. Serve with a side of steamed rice or noodles for an appealing and satisfying presentation.