MONGOLIAN RECIPES Video

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Mongolian Beef and Spring Onions


Mongolian Beef and Spring Onions

Ingredients

  •  2 teaspoons vegetable oil 
  • 1 tablespoon finely chopped garlic 
  • 1/2 teaspoon grated fresh ginger root 
  • 1/2 cup soy sauce 
  • 1/2 cup water 
  • 2/3 cup dark brown sugar 
  • 1 pound beef flank steak, sliced 
  • 1/4 inch thick on the diagonal 
  • 1/4 cup cornstarch 
  • 1 cup vegetable oil for frying 
  • 2 bunches green onions, cut in 2-inch lengths

Directions

Heat 2 teaspoons of vegetable oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside.
Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes.
Heat the vegetable oil in a deep-sided skillet or wok to 375 degrees F (190 degrees C).
Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a time. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes. Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil.
Pour the oil out of the skillet or wok, and return the pan to medium heat. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes.



Mongolian Recipe : Buuz




















Mongolian Recipe : Buuz

Mongolian Recipe Ingredients:

Meat filling :
  • Minced beef or mutton
  • Medium onion
  • Salt
  • Ground pepper (optional)
  • Garlic (optional)
  • Chopped herbs (optional)
  • 5-spices (optional)

Dough :
  • Premium wheat flour
  • A pinch of salt
  • Lukewarm water
Mongolian Recipe Instructions :

For the dough
Dissolve a pinch of salt in lukewarm water, mix in flour and knead into smooth soft dough. Leave the dough to rest. Knead again and cut into small pieces (the size depends on whether you like small or medium buuz). Roll the pieces into balls and leave them rest in a bowl. Sprinkle with flour to avoid from sticking together.

For the meat filling
Mince beef or mutton. You can certainly use a Moulinex for this purpose; however, buuz will taste better if you do the mincing by hand using a sharp knife. Combine the meat in a bowl with minced onion, crushed garlic (optional), herbs (optional) and other seasonings. Add some water to make the filling juicy.

The next stage is forming buuz. Roll out the dough ball into circles by leaving the center thicker than the edges. Put the meat filling in the center of the circle and start sealing the edges with your fingers. Sealing requires agility and skillfulness from your fingers. Each Mongolian family has its own style of sealing such as flower-like, canoe-shape or star-type. Enjoy !


Mongolian Recipe: Hushuur


Mongolian Recipe: Hushuur

A nice Mongolian Recipe to try !
Mongolian Recipe Ingredients:
Meat filling
  • Minced beef or mutton
  • Medium onion
  • Salt
  • Ground pepper (optional)
  • Garlic (optional)
  • Chopped herbs (optional)
  • 5-spices (optional)

Dough
  • Premium wheat flour
  • A pinch of salt
  • Lukewarm water

Mongolian Recipe Instructions :
For the dough
Dissolve a pinch of salt in lukewarm water, mix in flour and knead into smooth soft dough. Leave the dough to rest. Knead again and cut into pieces (the size depends on whether you like small, medium and large hushuur). Roll the pieces into balls and leave them rest in a bowl. Sprinkle with flour to avoid from sticking together. The balls will be then rolled out into circles that will be folded in half to enclose the filling in a semi-circle or canoe shape.

For the meat filling
Mince beef or mutton. You can certainly use a Moulinex for this purpose; however, hushuur will taste better if you do the mincing by hand using a sharp knife. Combine the meat in a bowl with minced onion, crushed garlic (optional), herbs (optional) and other seasonings.

The next stage is forming hushuur. Roll out the dough ball into circles. Be careful and do not make the circles too thin. Otherwise, hushuur will crack during frying letting the meat juices out into hot oil and the frying process will turn into a nightmare. Put the meat filling on one side of the circle, fold in half and cover the filling with the other side. Then, start sealing the edges firmly. Just before sealing the hushuur completely, leave a small hole and press the hushuur to make it flat and let the air out. This touch is supposed to prevent hushuur from cracking during frying.

When forming is complete, fry hushuur uncoated in deep fat. Traditionally, hushuur have been fried in bouillon fat remained from cooking meat. Nowadays, Mongolians use any vegetable oil from a nearby supermarket.

The Mongolian recipe of Fried hushuur must be served hot...enjoy it !


Mongolian Recipe: Marmot Boodog


Mongolian Recipe: Marmot Boodog

A freshly killed marmot is separated from intestines and cleaned. Then, a prepared marmot is filled with preheated hot stones and tightly sealed. The marmot meat is cooked by the heat of stones from inside. try this nice Mongolian Recipe...!

Mongolian Recipe Ingredients (5 servings):
  • 1 medium marmot
  • Salt
MONGOLIAN RECIPE INSTRUCTIONS
Clean the marmot, separate the intestines and slightly remove hair from the skin. Rub the inside with salt, fill up with hot stones and seal tightly. Additionally, roast the marmot on slow open fire or with a gas burner. Usually, Mongolians do not use seasonings in order to keep the specific taste of marmot meat. When the cooking is done, the stones are pulled out, rolled in hands, the meat is cut into pieces and the Mongolian recipe marmot is ready to serve hot...enjoy it !

Mongolian recipe-Horhog

Mongolian recipe-Horhog

Horhog is a traditional Mongolian meat dish, which is very popular in camping and outdoor activities. It entails the spirit of togetherness and sets the beginnings of friendship. The cooking process is simple at first glance, however, it requires practice and intuition. Meat cut in large chunks is cooked with hot stones in a tightly closed aluminum can until it forms a hearty stew. When the cooking is done, the stones are taken out first and given to all horhog eaters. While still hot and greasy, stones should be rolled between palms or held with fingers. Rolling or holding stones with hands is supposed to be good for health because Mongolians believe that the heat and grease from just cooked meat eliminates fatigue and boosts stamina.

Mongolian recipe Ingredients:
  • 1 half medium sheep
  • Water
  • Potatoes (optional)
  • Carrots (optional)
  • Yellow turnips (optional)
  • Bell pepper (optional)
  • Garlic sprouts (optional)

Seasonings:
  • Salt
  • Pepper (optional)
  • Onion (optional)
  • Garlic (optional)
  • Spices (optional)
MONGOLIAN RECIPE INSTRUCTIONS
First heat stones on firewood on open fire. It is important to select the right stones, as not all stones are good for cooking horhog. Stones must be river stones that are smoothly shaped and medium sized. Stones must be thoroughly heated until almost red. If heated correctly, stones usually do not retain any smoke and have a clean surface.

While stones are heated, prepare meat for cooking. Cut meat in large pieces with bones. If you are cooking a more western-oriented horhog, prepare also vegetables. Wash and peel potatoes, carrots, turnips and onions. Some people add also garlic sprouts.

Pour 4 liters of water (cold or warm) in a 20-liter aluminum can. The amount of water depends on how much bouillon you would like to have in your horhog.

Put seasonings in water. Then start putting meat layering it with hot stones. If you are cooking together vegetables, put them always on top.

Close can tightly and leave the meat to cook for an hour and a half. The meat is supposed to cook on its own purely by the heat of hot stones. However, it sometimes needs additional heating, which you can provide by putting the can on slow open fire. Extra heating may be required due to several reasons. The meat may not be properly layered with hot stones or the number of stones may not be enough for the amount of meat being cooked.

When the cooking is done, carefully open the can and let the vapors out. First, pull out the stones and pile them aside. Meat and bouillon are usually served separately. The Mongolian recipe of Horhog is ready...enjoy it !
mongolian-recipe-marmot-boodog.