Entree: Mongolia – Southern Culinary Region – Цуйван ➤ Tsuivan (Mongolian stir-fried wheat noodles cooked with beef and mixed vegetables)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 10 min

Additional 20 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) beef chuck or stewing beef, thinly sliced
- 2 cups (250 g) all-purpose flour
- 1/2 tsp (3 g) salt for dough
- 3/4 cup (180 ml) warm water (for dough)
- 3 tbsp (45 ml) vegetable oil, divided
- 1 large yellow onion, sliced, approx. 8 oz (225 g)
- 2 medium carrots, julienned, approx. 6 oz (170 g)
- 2 cups (150 g) green cabbage, shredded
- 3 cloves (approx. 9 g) garlic, minced
- 1 cup (240 ml) beef broth
- 2 tbsp (30 ml) soy sauce
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) ground black pepper
- 2 scallions, sliced, for garnish
- 1 tbsp (15 ml) sesame oil (optional, for finishing)

Instructions

1. Make the noodles: combine flour and 1/2 tsp (3 g) salt in a bowl, add warm water and mix into a firm dough, knead 5 minutes, cover and rest 20 minutes. Roll dough thin on a floured surface and cut into wide strips or tear into pieces; bring a large pot of salted water to a boil, cook noodles 2–4 minutes until just al dente, drain and toss with 1 tbsp (15 ml) oil to prevent sticking. Meanwhile, heat 2 tbsp (30 ml) vegetable oil in a large skillet or wok over medium-high heat and brown the sliced beef, seasoning with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper; remove beef and set aside.
2. In the same pan add remaining 1 tbsp (15 ml) oil, sauté onion and carrot 4–5 minutes until softened, add garlic and cabbage and cook 2–3 minutes. Return beef to the pan, add soy sauce and beef broth, bring to a simmer, then add the cooked noodles and toss gently to combine so noodles absorb the sauce; cook together 2–3 minutes more until integrated. Finish with sesame oil if using, garnish with sliced scallions, and serve hot.