Mongolian cuisine Top !0
is much influenced by the continental climate that dominates the region, and also a bit by the Russian and Chinese cultures. Meat and dairy form the staple diet of this nomadic cuisine, with the use of vegetables being limited. The meat of horse, yak, beef, lamb and even camel is consumed as delicacies.
Mongolian Beef
And Broccoli
A Mongolian Beef And Broccoli like traditional take-out? With only HALF the oil needed compared to other recipes, this
Mongolian Beef is even better!
"A soy-based Mongolian-style beef dish. Best served over soft rice noodles or rice."
The broccoli needs way more time to cook than what it says. When I make it again, I will probably boil the broccoli until tender first and then mix it all together at the end. I would also probably add some red pepper flakes to give it a little kick!
KHORKHOG – THE MONGOLIAN BARBECUE
Khorkhog (Mongolian: Xopxoг)
is a barbecue dish in Mongolian cuisine. Khorkhog (horhog) is made by cooking pieces of meat inside a container which also contains hot stones and water, and is often also heated from the outside.
What is it: Lamb cooked inside a pot over an open fire with carrots, onions, and potatoes. The specialty of this dish is that during cooking, smooth stones are placed in the container to foster the cooking process.
What does it taste like: The smoky flavor of the meat complements the bland taste of the vegetables.
BOODOG – A TRADITIONAL ROAST
What is it: Whole goat, with fillings of hot stones, onions, and potatoes inside it, so that it is cooked within its skin.
What does it taste like: A very wholesome authentic Mongolian dish, having a meaty aroma and flavor.
Tsuivan – A noodle stew
What is it: Noodles cooked with pork, beef or mutton and a dash of cabbage, onion, and carrots.
What does it taste like: The meatiness of the stew blends in with the unhampered flavor of the vegetables to create a unique taste.
is one of our favorite foods here in Mongolia. It is a noodle dish that includes onion (leek in the video), vegetables and meat. I have had several people here in Mongolia tell me how to make tsuivan, and I’ll share a recipe below, but first, I want to share this fun video of a ger family making tsuivan.
BUDAATAI KHUURGA – AN AUTHENTIC MONGOLIAN RICE MEAL
What is it: Rice cooked with shredded lamb or beef, onions, cabbage, carrots and bell pepper.
What does it taste like: This fulfilling food that can be served both at lunch or dinner has a delightful piquancy to it.
KHUUSHUUR
LARGE FILLED POCKETS, (DEEP) FRIED
This recipe from Mongolia is one of three variations on filled pockets. The ingredients for dough and filling of the Buuz are exactly the same as with Khuushuur and Bansh, the differences are in the size, shape, and cooking method.
MONGOLIAN PORK CHOPS
This pork chop recipe is one of the most popular dishes in Cindy Pawlcyn's Mustards Grill restaurant in Yountville,
California. Serve the pork chops with Braised Red Cabbage and Mustard's Mashed Potatoes.
Offer Cindy's Chinese-style Mustard Sauce on the side for dipping.
"Once marinated, these pork chops can be cooked any way you like, but for the true experience, you're going to want to cook these on a charcoal grill. For me, it's the smokiness that brings all these flavors together."
MONGOLIAN LAMB MEATBALLS
WITH SPICY SAUCE
"My meatball recipe inspired by Chef McConaughey Mongolian Pork Chops is absolutely delicious. A wonderful recipe for a party. Serve them as an appetizer with toothpicks, and they will disappear before your eyes. They can also make a meal sandwiched in a hero or over a bed of pasta."
Mongolian beef
STIR FRY
is probably one of the most popular Chinese beef dishes at Chinese restaurants or takeout, perhaps right after broccoli beef. Mongolian beef is not a traditional Mongolian dish. I am not sure about the origins of this recipe but Mongolian beef is delicious, with silky and tender beef in a rich and savory Chinese brown sauce. Yum.
My Mongolian beef recipe is very close to the taste of PF Chang’s Mongolian beef, it’s savory, slightly sweet, with melt-in-your-mouth beef. It’s also healthier, less greasy, with a sauce that is just nice with steamed white or brown rice.
MONGOLIAN CHICKEN
Made with sliced steak (usually flank) and chopped scallions (other vegetables such as onions and bell peppers can also be included), the dish is cooked in a sauce consisting of soy sauce, sugar, hoisin sauce and chilies, or something similar to that flavor profile.This Mongolian Chicken is super easy to make, ready in less than 15 minutes, and rivals your favorite takeout!
Seriously, less than 15 minutes. And if you make the sauce and chop up the chicken and
green onions in advance, it’s literally ready in 5 minutes!
Mongolian Chicken definitely isn’t a low-sugar meal, but it’s an indulgence we really enjoy from time to time.
It tastes fantastic. If you’re a fan of this popular Chinese-American dish give this recipe
a try and you may just decide you never need to order takeout again.
is much influenced by the continental climate that dominates the region, and also a bit by the Russian and Chinese cultures. Meat and dairy form the staple diet of this nomadic cuisine, with the use of vegetables being limited. The meat of horse, yak, beef, lamb and even camel is consumed as delicacies.
Mongolian Beef
And Broccoli
A Mongolian Beef And Broccoli like traditional take-out? With only HALF the oil needed compared to other recipes, this
Mongolian Beef is even better!
"A soy-based Mongolian-style beef dish. Best served over soft rice noodles or rice."
The broccoli needs way more time to cook than what it says. When I make it again, I will probably boil the broccoli until tender first and then mix it all together at the end. I would also probably add some red pepper flakes to give it a little kick!
KHORKHOG – THE MONGOLIAN BARBECUE
Khorkhog (Mongolian: Xopxoг)
is a barbecue dish in Mongolian cuisine. Khorkhog (horhog) is made by cooking pieces of meat inside a container which also contains hot stones and water, and is often also heated from the outside.
What is it: Lamb cooked inside a pot over an open fire with carrots, onions, and potatoes. The specialty of this dish is that during cooking, smooth stones are placed in the container to foster the cooking process.
What does it taste like: The smoky flavor of the meat complements the bland taste of the vegetables.
BOODOG – A TRADITIONAL ROAST
What is it: Whole goat, with fillings of hot stones, onions, and potatoes inside it, so that it is cooked within its skin.
What does it taste like: A very wholesome authentic Mongolian dish, having a meaty aroma and flavor.
Tsuivan – A noodle stew
What is it: Noodles cooked with pork, beef or mutton and a dash of cabbage, onion, and carrots.
What does it taste like: The meatiness of the stew blends in with the unhampered flavor of the vegetables to create a unique taste.
is one of our favorite foods here in Mongolia. It is a noodle dish that includes onion (leek in the video), vegetables and meat. I have had several people here in Mongolia tell me how to make tsuivan, and I’ll share a recipe below, but first, I want to share this fun video of a ger family making tsuivan.
BUDAATAI KHUURGA – AN AUTHENTIC MONGOLIAN RICE MEAL
What is it: Rice cooked with shredded lamb or beef, onions, cabbage, carrots and bell pepper.
What does it taste like: This fulfilling food that can be served both at lunch or dinner has a delightful piquancy to it.
KHUUSHUUR
LARGE FILLED POCKETS, (DEEP) FRIED
This recipe from Mongolia is one of three variations on filled pockets. The ingredients for dough and filling of the Buuz are exactly the same as with Khuushuur and Bansh, the differences are in the size, shape, and cooking method.
MONGOLIAN PORK CHOPS
This pork chop recipe is one of the most popular dishes in Cindy Pawlcyn's Mustards Grill restaurant in Yountville,
California. Serve the pork chops with Braised Red Cabbage and Mustard's Mashed Potatoes.
Offer Cindy's Chinese-style Mustard Sauce on the side for dipping.
"Once marinated, these pork chops can be cooked any way you like, but for the true experience, you're going to want to cook these on a charcoal grill. For me, it's the smokiness that brings all these flavors together."
MONGOLIAN LAMB MEATBALLS
WITH SPICY SAUCE
"My meatball recipe inspired by Chef McConaughey Mongolian Pork Chops is absolutely delicious. A wonderful recipe for a party. Serve them as an appetizer with toothpicks, and they will disappear before your eyes. They can also make a meal sandwiched in a hero or over a bed of pasta."
Mongolian beef
STIR FRY
is probably one of the most popular Chinese beef dishes at Chinese restaurants or takeout, perhaps right after broccoli beef. Mongolian beef is not a traditional Mongolian dish. I am not sure about the origins of this recipe but Mongolian beef is delicious, with silky and tender beef in a rich and savory Chinese brown sauce. Yum.
My Mongolian beef recipe is very close to the taste of PF Chang’s Mongolian beef, it’s savory, slightly sweet, with melt-in-your-mouth beef. It’s also healthier, less greasy, with a sauce that is just nice with steamed white or brown rice.
MONGOLIAN CHICKEN
Made with sliced steak (usually flank) and chopped scallions (other vegetables such as onions and bell peppers can also be included), the dish is cooked in a sauce consisting of soy sauce, sugar, hoisin sauce and chilies, or something similar to that flavor profile.This Mongolian Chicken is super easy to make, ready in less than 15 minutes, and rivals your favorite takeout!
Seriously, less than 15 minutes. And if you make the sauce and chop up the chicken and
green onions in advance, it’s literally ready in 5 minutes!
Mongolian Chicken definitely isn’t a low-sugar meal, but it’s an indulgence we really enjoy from time to time.
It tastes fantastic. If you’re a fan of this popular Chinese-American dish give this recipe
a try and you may just decide you never need to order takeout again.