TsuivanBeef and Vegetable Noodles

Name: Tsuivan (Beef and Vegetable Noodles)
Prep time: 50 min
Cook time: 35 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Mongolia
Ingredients: 300 g All-Purpose Flour; 180 ml Water; 15 ml Vegetable Oil; 300 g Beef Shoulder (cut into thin strips); 150 g Onion (thinly sliced); 120 g Carrot (julienned); 200 g Potato (peeled and thinly sliced); 150 g Green Cabbage (shredded); 10 g Garlic (minced); 10 g Salt; 2 g Black Pepper; 30 ml Vegetable Oil; 250 ml Water

Mongolian tsuivan made by steaming noodles over beef and vegetables, then tossing everything together so the noodles absorb the cooking juices.

Prep

50m

Cook

35m

Serves

Estimated

Nutrition

Per serving

595kcal

Calories

25g

Protein

20g

Fat

75g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Noodles

300g
All-Purpose Flour
180ml
Water
15ml
Vegetable Oil

Stew

300g
Beef Shoulder (cut into thin strips)
150g
Onion (thinly sliced)
120g
Carrot (julienned)
200g
Potato (peeled and thinly sliced)
150g
Green Cabbage (shredded)
10g
Garlic (minced)
10g
Salt
2g
Black Pepper
30ml
Vegetable Oil
250ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Mix the all-purpose flour with the water and knead until smooth. Let the dough rest, then roll it thin, brush lightly with the vegetable oil, roll it up, and slice it into thin noodles.
02
Heat the vegetable oil in a wide pot over medium-high heat.
03
Add the beef shoulder and cook until lightly browned. Stir in the onion and garlic and cook until fragrant.
04
Add the carrot, potato, green cabbage, salt, and black pepper, then stir until the vegetables are coated.
05
Pour in the water, spread the noodles over the top, cover tightly, and cook at a gentle simmer around 95°C (203°F) until the noodles are tender.
06
Uncover and toss everything together so the noodles absorb the juices evenly, then serve hot.

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