Shandong-style Qurutob

Ingredients

In this Shandong-style adaptation of Qurutob, we incorporate the distinct flavors and cooking techniques of Shandong cuisine. While the original Tajik Qurutob typically uses yogurt-based sauces and spices like cumin, our Shandong-style version focuses on a savory broth made with soy sauce, ginger, and garlic. Additionally, we use Shandong-inspired seasonings and vegetables to enhance the flavors and create a unique fusion dish. We alse have the original recipe for Qurutob, 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
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 carrots, julienned 2 carrots, julienned
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 4 pieces of crispy bread 4 pieces of crispy bread
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the sliced beef or lamb and cook until browned. Remove from the pan and set aside.
2. 2.
   In the same pan, add the onion, garlic, and ginger. Sauté until fragrant and the onion is translucent.
3. 3.
   Add the carrots, bell pepper, and mushrooms to the pan. Cook for a few minutes until the vegetables are slightly tender.
4. 4.
   Return the cooked meat to the pan and stir in the soy sauce, oyster sauce, and sugar. Cook for another 2-3 minutes to allow the flavors to meld together.
5. 5.
   Toast the crispy bread until golden and place it on a serving platter.
6. 6.
   Pour the meat and vegetable mixture over the crispy bread.
7. 7.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Beef or lamb — For tender meat, slice it thinly against the grain.
• Ginger — Use a grater to finely grate the ginger for maximum flavor extraction.
• Crispy bread — Choose a sturdy bread that can hold up to the broth without becoming soggy.

Tips & Tricks

• If you prefer a spicier flavor, add a dash of chili oil or red pepper flakes.
• Feel free to customize the vegetable selection based on your preferences and seasonal availability.
• For a vegetarian version, substitute the meat with tofu or tempeh and use vegetable broth instead of beef or lamb broth.
• Experiment with different types of mushrooms to add depth of flavor to the dish.
• Serve the Shandong-style Qurutob with a side of pickled vegetables for a tangy contrast.

Serving advice

Shandong-style Qurutob is best served hot and fresh. Make sure to pour the flavorful broth over the crispy bread just before serving to maintain its crunchiness. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

To present the Shandong-style Qurutob beautifully, arrange the crispy bread on a large platter and pour the meat and vegetable mixture over it. Garnish with a generous amount of fresh cilantro. The vibrant colors of the vegetables and the aromatic broth will make the dish visually appealing.