Tsuivan noodle stew with beef and vegetables

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Tsuivan noodle stew with beef and vegetables


Tsuivan noodle stew with beef and vegetables

Dairy-Free, Protein Plus

2 Servings, 780 Calories/Serving

30–40 Minutes

Sunbasket co-founder Tyler MacNiven enjoyed a version of this fragrant noodle dish most every night on a trek through Mongolia. The tsuivan, or stew, showcases an efficient nomadic one-pot cooking technique: first the stew is prepared and then fresh noodles are steamed right on top. This method not only infuses the noodles with the rich flavors of the broth, it also keeps cleanup to a minimum.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces top sirloin steak strips
  • Peeled fresh garlic
  • Fresh ginger
  • 1 yellow onion
  • ¾ pound Savoy cabbage
  • 1 red bell pepper
  • 1/3 cup shredded carrots
  • 2 tablespoons gluten-free tamari
  • 2 packages fresh udon noodles
  • 2 scallions
  • Fresh cilantro

Nutrition per serving

Calories 780, Total Fat 23g (29% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 1790mg (78% DV), Total Carb. 32g (12% DV), Fiber 10g (36% DV), Protein 41g
Contains: Wheat, Soybeans


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the beef

  • Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer the steak to a plate. Do not clean the pot.
While the steak cooks, prepare the vegetables.


Prep and cook the vegetables

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon.
  • Peel and thinly slice the yellow onion.
  • Cut away any core from the cabbage; thinly slice the cabbage.
  • Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
In the same pot used for the steak, if dry, add 1 tablespoon oil and warm over medium heat until hot but not smoking. Stir in the garlic and ginger and cook until fragrant, about 1 minute. Add the onion and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the cabbage, bell pepper, and carrots and cook, stirring occasionally, until just softened, 4 to 6 minutes.


Cook the udon

Add the steak and any accumulated juices to the pot. Stir in ¼ cup water and 1 tablespoon of the tamari and bring to a boil. Using tongs, place the udon on top of the stew; do not stir. Reduce to a simmer, cover, and cook until the udon are just tender, 4 to 6 minutes. Stir the udon into the stew. Season to taste with salt, pepper, and more tamari, if desired.
While the udon cooks, prepare the garnishes.


Prep the garnishes

  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
  • Coarsely chop the cilantro.


Transfer the beef and noodle stew to individual bowls. Garnish with the scallions and cilantro and serve.