Tsuivan noodle stew with beef and vegetables
30 – 40 Minutes
Sun Basket 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.
- 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
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.
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.
Cook the udon
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.
Calories: 780, Protein: 41 g, Fiber: 10 g, Total Fat: 23 g, Monounsaturated Fat: 14 g, Polyunsaturated Fat: 1.5 g, Saturated Fat: 4 g, Cholesterol: 95 mg, Sodium: 1790 mg, Carbohydrates: 32 g, Added Sugar: 0 g. Contains: Wheat, Soy