Recipe
Mongolian Beef Tsuivan
Savory Mongolian Beef Stir-Fry: Tsuivan Delight
4.5 out of 5
Indulge in the rich flavors of Mongolian cuisine with this authentic recipe for Mongolian Beef Tsuivan. This traditional dish combines tender strips of beef, vibrant vegetables, and aromatic spices, creating a hearty and satisfying stir-fry.
Metadata
Preparation time
25 minutes
Cooking time
15 minutes
Total time
40 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Gluten-free, Dairy-free, Low-carb, High-protein, Paleo-friendly
Allergens
Soy, Shellfish (oyster sauce)
Not suitable for
Vegan, Vegetarian, Nut-free, Egg-free, Soy-free
Ingredients
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500g (1.1 lb) beef flank steak, thinly sliced 500g (1.1 lb) beef flank steak, thinly sliced
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2 tablespoons soy sauce 2 tablespoons soy sauce
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1 tablespoon oyster sauce 1 tablespoon oyster sauce
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1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
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1 tablespoon cornstarch 1 tablespoon cornstarch
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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3 cloves garlic, minced 3 cloves garlic, minced
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1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
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1 onion, thinly sliced 1 onion, thinly sliced
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1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
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1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
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2 carrots, julienned 2 carrots, julienned
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2 green onions, sliced 2 green onions, sliced
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Steamed rice or noodles, for serving Steamed rice or noodles, for serving
Nutrition
- Calories: 320 kcal / 1340 KJ
- Fat: 15g (Saturated Fat: 4g)
- Carbohydrates: 12g (Sugar: 5g)
- Protein: 34g
- Fiber: 2g
- Salt: 1.5g
Preparation
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1.In a bowl, combine the soy sauce, oyster sauce, hoisin sauce, and cornstarch. Add the sliced beef and marinate for 20 minutes.
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2.Heat the vegetable oil in a large skillet or wok over high heat. Add the minced garlic and grated ginger, and stir-fry for 1 minute until fragrant.
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3.Add the marinated beef to the skillet and stir-fry for 3-4 minutes until browned and cooked through. Remove the beef from the skillet and set aside.
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4.In the same skillet, add the sliced onion, bell peppers, and julienned carrots. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
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5.Return the cooked beef to the skillet and toss with the vegetables. Pour any remaining marinade over the beef and vegetables, stirring well to coat.
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6.Cook for an additional 2 minutes until the sauce thickens slightly and coats the ingredients.
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7.Remove from heat and garnish with sliced green onions.
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8.Serve the Mongolian Beef Tsuivan over steamed rice or noodles.
Treat your ingredients with care...
- Beef — For the best results, choose a tender cut of beef such as flank steak or sirloin. Slice the beef against the grain to ensure tenderness.
- Ginger — Use fresh ginger for its vibrant flavor. Peel the ginger root and grate it finely before adding it to the dish.
Tips & Tricks
- For a spicier kick, add a teaspoon of chili flakes or a sliced red chili pepper to the stir-fry.
- If you prefer a thicker sauce, mix an additional teaspoon of cornstarch with a tablespoon of water and add it to the skillet during the last minute of cooking.
- Customize the vegetable selection based on your preferences. Snow peas, mushrooms, or baby corn can be great additions to the dish.
- To save time, you can marinate the beef overnight in the refrigerator for even more flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Serving advice
Serve the Mongolian Beef Tsuivan hot over a bed of steamed rice or noodles. Garnish with sliced green onions for a pop of freshness. Pair it with a side of steamed vegetables or a crisp salad to complete the meal.
Presentation advice
For an appealing presentation, arrange the Mongolian Beef Tsuivan on a large serving platter, allowing the vibrant colors of the vegetables to shine through. Sprinkle some sesame seeds on top for an added touch of elegance.
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