Mongolian-style Kavarma

Ingredients

In the Mongolian adaptation of Kavarma, we incorporate Mongolian spices such as garlic, ginger, and soy sauce to infuse the meat with a distinct umami flavor. Additionally, we stir-fry the meat and vegetables instead of slow-cooking them, resulting in a dish that is quicker to prepare and has a slightly different texture. We alse have the original recipe for Kavarma po radomirski, so you can check it out.

• 500g (1.1 lb) beef or lamb, thinly sliced 500g (1.1 lb) beef or lamb, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the sliced meat, minced garlic, grated ginger, and soy sauce. Mix well and let it marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a wok or large skillet over high heat.
3. 3.
   Add the marinated meat to the hot oil and stir-fry for 2-3 minutes until browned. Remove the meat from the wok and set aside.
4. 4.
   In the same wok, add the sliced bell peppers, onion, and mushrooms. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
5. 5.
   Return the cooked meat to the wok and add hoisin sauce, oyster sauce, and rice vinegar. Stir-fry for an additional 2 minutes to coat the meat and vegetables evenly.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Beef or lamb — For tender meat, choose cuts like sirloin or tenderloin. Slice the meat thinly against the grain to ensure tenderness.
• Garlic and ginger — Use fresh garlic and ginger for the best flavor. Mince the garlic finely and grate the ginger before adding them to the marinade.
• Soy sauce — Opt for low-sodium soy sauce if you prefer to control the saltiness of the dish.
• Bell peppers — Choose vibrant and firm bell peppers for a colorful presentation. Slice them thinly for even cooking.
• Mushrooms — Use your favorite mushrooms, such as button mushrooms or shiitake mushrooms, for added texture and flavor.

Tips & Tricks

• For an extra kick of heat, add a teaspoon of chili flakes or a sliced chili pepper to the stir-fry.
• If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 2 tablespoons of water and add it to the stir-fry during the last minute of cooking.
• Serve Mongolian-style Kavarma with steamed rice or noodles for a complete meal.
• Feel free to customize the vegetables according to your preference. Snow peas, carrots, or baby corn can be great additions.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Mongolian-style Kavarma hot, garnished with fresh cilantro. Pair it with steamed rice or noodles to soak up the flavorful sauce. Add a side of pickled vegetables or a fresh salad for a refreshing contrast.

Presentation advice

Present the Mongolian-style Kavarma in a large serving dish, allowing the vibrant colors of the stir-fried meat and vegetables to shine. Garnish with a sprinkle of fresh cilantro for an added touch of greenery. Serve with chopsticks for an authentic Mongolian dining experience.