mongolian

A nice, easy, hearty meal that you can whip up in no time.

Mongolian Lamb recipe

lamb

onions

tbs oil

egg beaten

soy sauce

tsp sugar

tsp cornflour

tsp bicarbonate of soda

garlic

water

tbs chilli sauce

hoisin sauce

tsp Chinese five-spice powder

ginger

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6030939537001&=domain=br

5348771529001-6030939537001

A recipe for Tsuivan (Mongolian Noodles with Meat and Vegetables)! Handmade noodles are steamed over a bed of stir-fried meat and vegetables for a flavorful one-pot meal.

Tsuivan (Mongolian Noodles with Meat and Vegetables)

(320 grams) all-purpose flour (plus more for dusting)

(240 milliliters) water

Vegetable oil (for rolling and cooking)

onion

Salt and pepper (to taste)

carrots

potato

green cabbage (thinly sliced, optional)

garlic (peeled and minced)

(177 milliliters) water

green onions (thinly sliced)

Place the flour in a large bowl and make a well in the center. Add the water and mix to combine and form a dough.

On a lightly floured surface, knead the dough well until smooth and elastic. If too sticky to handle, add a little more flour. If too crumbly, add a little water.

Cover with an inverted bowl or wrap in plastic and allow to rest for 15 minutes.

Divide the rested dough into 4 equal pieces. Cover three of the pieces and place one on a lightly floured surface.

Roll the piece of dough into a thin sheet, making sure the bottom does not stick to the surface.

Grease the top of the sheet with about 1 tablespoon of oil- making sure all parts are covered. Loosely roll the sheet up, long side to long side. Using a sharp knife, quickly cut the roll into strips about 1/4 inch (0.6 cm) wide. Gently shake the strips loose with your fingers to separate and place on a greased baking sheet or other surface. Repeat with remaining dough.

Alternatively, you can cut the oiled sheet of dough in half, stack on top of each other and lightly pan fry on each side until starting to puff, but still pliable. Roll the lightly pan-fried sheets up and cut into strips. This way will make the noodles easier to cut and separate. Repeat with remaining dough and set aside.

To make the noodles:

Place a large pan over medium heat and drizzle with about a tablespoon of oil.

Once heated, add the sliced onions and cook, stirring often, until softened.

Stir in the meat, season with salt and pepper, and continue to cook, stirring occasionally, until golden on all sides.

Add the carrots, potatoes, cabbage if using, and garlic. Cook until starting to soften.

Pour the water into the pan and bring to a boil. Reduce to a simmer and arrange the sliced noodles around the top, leaving a hole in the center. Drizzle the tops of the noodles evenly with about 1 tablespoon oil. Cover tightly with a lid and steam the noodles until cooked through, about 15 minutes. If the water has evaporated before the noodles are finished cooking, pour in a little more water.

Once cooked, remove the lid and gently fan the the noodles using a paper fan, the pot lid, or even a cutting board to help dry out the top layer.

Use a fork to gently fluff and separate the noodles, then lightly toss all the ingredients together. Season to taste with salt and pepper and serve immediately topped with the green onions.

To prepare the Tsuivan:

The classic Mongolian recipe gets a chicken twist in this easy one-pan dinner the whole family will love.

Mongolian chicken

5.00 gm cornflour

62.50 ml shao hsing (Chinese rice wine)

garlic cloves, crushed

ginger,

42.00 gm soy sauce

chicken breast stir-fry strips

peanut oil

brown onion,

green onions,

tsp sesame oil

3.00 gm sesame seeds, toasted

800.00 gm steamed white long-grain rice

snow peas, trimmed, steamed

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5583874044001&=domain=taste

5348771529001-5583874044001

Mongolian Pork is one of my favorite dishes to make. It&#039;s a quick and easy meal that you can whip up in 30 minutes. This twist on the classic Mongolian recipe uses pork for the protein. The sticky, sweet sauce is balanced with garlic, ginger and soy sauce. It&#039;s the perfect easy weeknight meal.

Mongolian Pork

pork

cornstarch

canola oil

dark brown sugar

green onions (green parts only, sliced into 2 inch pieces)

black pepper

sesame seeds (for garnish)

Cut the pork tenderloin into 1/2 inch pieces.

Add the cornstarch to a large zip top bag; Add the pork pieces to the bag and seal it, making sure to remove the excess air.

Shake the bag to coat the pork in the cornstarch.

Use a slotted spoon to remove the pork pieces, shaking off excess cornstarch, and transfer to a plate.

Add the canola oil to a large skillet over medium-high heat. When the oil is shimmering add the pork pieces in an even layer being careful not to overcrowd the pan. You can cook the pork in batches if you need to.

Cook the pork for 4-5 minutes the flip the pork and cook for an additional 2-3 minutes or until the internal temperature is 140°F.

Transfer the pork to a clean plate and set aside.

In the same skillet, add the garlic and grated ginger. Cook for 30 seconds until fragrant.

Add the soy sauce, brown sugar and water and stir to combine.

Bring the sauce to a simmer.  Add the pork and sliced green onions to the skillet.

Cook for 3 minutes. The sauce will thicken as it cooks.

Serve over rice and sprinkle with sesame seeds for garnish.

https://www.youtube.com/watch?v=_7Il_BPAZ1w

Mongolian Pork is one of my favorite dishes to make. It’s a quick and easy meal that you can whip up in 30 minutes.  The sticky, sweet sauce is balanced with garlic, ginger and soy sauce. It’s the perfect easy weeknight meal.
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https://www.itisakeeper.com/71149/mongolian-pork/

✅  RECIPE INGREDIENTS 
1 lb pork tenderloin
¼ cup cornstarch
2 tablespoon canola oil
4 garlic cloves minced
1 tablespoon freshly grated ginger
½ cup low-sodium soy sauce
1/3 cup dark brown sugar
¼ cup water
2 green onions green parts only, sliced into 2 inch pieces
1/2 teaspoon ground black pepper
2 teaspoons sesame seeds for garnish

✅ OTHER RECIPES MENTIONED IN THIS VIDEO: 
House Seasoning Blend: https://www.itisakeeper.com/10427/house-seasoning-blend/
Korean Pork Chops:https://www.itisakeeper.com/14020/korean-pork-chops/


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<p>Inspired by classic Mongolian beef, these saucy chow mein noodles and sticky meatballs have that irresistible salty-sweet sauce, but are made with sneaky veg and lean beef, so they’re better-for-you and super budget-friendly!</p>


Mongolian beef meatballs recipe

lean beef mince

(1 ⁄2 cup) panko breadcrumbs

tsp finely grated fresh ginger

(1 ⁄3 cup) soy sauce

vegetable oil

packet dried chow mein noodles

(1 ⁄3 cup, firmly packed) brown sugar

(1 ⁄3 cup) hoisin sauce

broccoli,

Sesame seeds, toasted, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770873830001&=domain=taste

5348771529001-5770873830001

Amazing restaurant copycat P.F. Chang&#039;s Mongolian Beef recipe made with tender, saucy beef strips with green onions, served over steamed rice. Whip up this easy meal anytime you&#039;re craving takeout and you&#039;ll never regret staying in for the night!

P.F. Chang's Mongolian Beef (Copycat)

beef

baking soda

sugar

corn starch

rice vinegar

sesame oil

brown sugar

sesame seeds, rice

Combine all marinade ingredients in a small bowl and whisk until combined. Pour into a zip-lock back with beef strips, seal and chill 1 hour or overnight. Drain marinade from zip-lock and set beef aside.

To make the sauce, in a medium sauce pan whisk together toasted sesame oil, ginger, garlic, soy sauce, water, and brown sugar. Stir and heat over medium high heat until brown sugar has dissolved.

While sauce is cooking, whisk together corn starch and water in a small bowl until corn starch is dissolved.

Bring sauce to a boil, then reduce heat to medium low and stir in corn starch-water mixture. Allow sauce to thicken slightly, then remove from heat. 

In a large pan or skillet, cook beef strips over medium high heat until cooked through (5-8 mins) turning strips over throughout to ensure even cooking, reduce heat to medium.

Add 1/2-1 cup of sauce (depending on how &quot;saucy&quot; you want your beef). Stir and cook 1-2 minutes longer.

Serve over rice with green onions and sesame seeds if desired. Enjoy!

Absolutely loved this recipe!  Even though traditional Mongolian Beef doesn't have vegetables except for the green spring onions, I added julienne strips of carrot, zucchini and red pepper.  It would be just as delicious with or without.  I quick stir fried them partly done while the sauce was thickening and added them to the beef at the end with the sauce.  Yummy!

This was incredibly amazing over white rice- definitely just let the meat crisp up and half the sauce and still use it sparingly.  But no lie.  I've made it 2x in 5 days. Very very good.

This recipe is  so delicious . The whole family  loved it.  We used the leftover  sauce  on sirloin burgers.  Two great meals!

I make this all the time and haven’t found a restaurant that can top it.

I've tried 3 different versions and this is by FAR the best! I double the sauce (love sauce) and even made it in the air fryer at work. Small batches and more water. Cook meat then vegetables add near back and sauce.

I found it just a touch sweeter than PF Chang's, so I'm  going to decrease the brown sugar a little next time. I also used a LOT of the sauce, so that may have been it, too.  Otherwise - DELICIOUS!

Very good stuff. It does make a lot of sauce...so I'm going to try to freeze the left over sauce for Asian meatballs or shrimp another day. Will see how it goes. Thanks for a great recipe.

Always love her recipes. This was a different way to make Mongolian Beef. I like the simplicity. Two things, the marinade ingredients had an ad in the middle. Didn’t realize it until later. And, the beef could use a little more flavor. Loved the sauce but fresh ginger would put it over the top. Thank you for so many wonderful recipes. Keep creating.

I've made this recipe twice now. The first time, it turned out overly sweet due to using white granulated sugar instead of brown sugar, and I also used whatever soy sauce I had on hand. For the second attempt, I switched to brown sugar and opted for a higher quality soy sauce. The results were delightful both times, closely resembling the Pf Chang's dish.

However, I noticed that white sugar imparts more sweetness than brown sugar, which led to an excessively sweet sauce. Consequently, I had to balance it out by adding more soy sauce and cornstarch. In an attempt to avoid the same issue, I reduced the sugar amount the second time and combined it with the superior soy sauce, resulting in a savory sauce rather than the usual sweet and sour profile. To restore the intended sweetness, I had to reintroduce the full sugar quantity as mentioned in the recipe.

Additionally, the soy sauce's quality significantly influences the dish's savory taste. Strangely, despite its sweetness, it still carries a considerable saltiness. As I prepare this again, I'm considering using slightly less soy sauce or adjusting the balance between brown and white sugar to achieve a well-rounded flavor.

This vegan Mongolian beef is super easy, significantly healthier than its takeaway counterpart, and tastes just as good! The perfect meal after a busy day.

Vegan Mongolian Beef

firm tofu (pressed)

oil oil

¼ tsp chinese five spice

¼ tsp chilli flakes

tsp orange zest ((optional))

tbsp brown/coconut sugar

cornstarch ((mixed with 1 tbsp water))

spring onions (chopped)

chop

Slice the tofu once along the length, then cut each rectangle into 20 cubes.

Mix 1 tsp oil, soy sauce, water, and 1 tbsp cornflour, then toss with the tofu to coat. Mix through the remaining cornflour a bit at a time, until the tofu is coated with cornflour.

Heat 1 tbsp oil in a wok or frying pan over a medium-high heat. Add the tofu and fry, stirring occasionally until a golden crusty coating forms (about 5 minutes). Place the tofu to one side.

To make the tofu

Heat the oil in the pan over a low-medium heat. Add the ginger and garlic and cook for a minute or two until fragrant. Add the five spice and chilli flakes, and cook for another minute.

Simmer

Add the orange zest, soy sauce, water and sugar. Turn the heat up to medium-high and bring to a simmer for around 4 minutes, until the sugar is dissolved and the mixture starts to thicken.

Cornflour

Turn the heat down to low, then slowly start adding in the cornflour and water mixture, stirring as you go. After a couple of minutes it will turn very thick and glossy.

tofu

Throw in the tofu and spring onion, and mix well.

serve

Serve immediately with brown rice and broccoli for a healthier side!

To make the sauce

Loved this! Such an explosion of flavour, the orange zest gives it such a nice zing. I’m still developing my taste for tofu (been vegan for a year) and it just works so well in this recipe. Thank you for sharing this.

Awesome recipe!!! I’d reccomend doubling or tripling the sauce ingredients, you’re going to want more!!! Yuuummmm. First tofu dish that I’ve made and actually liked!!!

The sauce in this dish is so amazing, we loved it!

Love the flavours in this - so delicious!

Top 7 mongolian recipes from across the web

The most viewed mongolian recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Mongolian Pork

Mongolian beef meatballs recipe

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Vegan Mongolian Beef

Top 7 mongolian recipes from across the web

The most viewed mongolian recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mongolian Lamb recipe

Tsuivan (Mongolian Noodles with Mea...

Mongolian chicken

Mongolian Pork

Mongolian beef meatballs recipe

P.F. Chang's Mongolian Beef (Copyca...

Vegan Mongolian Beef

The most viewed mongolian recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine