Mongolian Tsuivan (Beef and Vegetable Noodles)

Tsuivan is a beloved Mongolian one-pan noodle dish in which hand-cut noodles steam over tender beef, cabbage, carrots, and onion.

This home-style version builds savory flavor by browning the beef first, then layering the vegetables and noodles so they cook together in the pan.

Keep the noodle dough slightly firm and cut the strands evenly so they steam without becoming gummy.

Serving Suggestions

Serve hot straight from the pan with extra black pepper and a simple cucumber or carrot salad.

Recipe Notes

Leftovers keep refrigerated for up to 3 days. Reheat covered with a splash of water so the noodles stay tender.

Mongolian Tsuivan (Beef and Vegetable Noodles)

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A hearty Mongolian one-pan dish of beef, vegetables, and hand-cut noodles steamed together.

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Prep Time 35 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mongolian

Calories: 690

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

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Noodles

• 2 cups all-purpose flour plus more for rolling
• 1/2 tsp kosher salt for the dough
• 3/4 cup warm water plus 1 tablespoon if needed

Beef and vegetables

• 2 tbsp neutral oil divided
• 1 lb beef sirloin thinly sliced
• 1 large yellow onion thinly sliced
• 3 medium carrots cut into thin matchsticks
• 1/2 medium green cabbage thinly sliced
• 3 cloves garlic minced
• 1 tsp ground cumin
• 1/2 tsp black pepper plus more to serve
• 2 tbsp soy sauce
• 1 cup water for steaming
• 1 tsp kosher salt or to taste

Equipment

• Large heavy skillet or Dutch oven
• Mixing bowl
• Chef’s knife
• Rolling Pin

Method

 

Make the noodles:

1. Mix the flour and salt in a bowl. Add the warm water and knead for 5 minutes until a firm, smooth dough forms. Cover and rest for 15 minutes.
2. Roll the dough into a thin rectangle, dust lightly with flour, and cut it into wide strips. Toss the strips gently so they do not stick.

Cook the beef and vegetables:

1. Heat 1 tablespoon of oil in a large heavy skillet over medium-high heat. Brown the beef in batches, then transfer it to a plate.
2. Add the remaining oil and cook the onion and carrots for 4 minutes. Add the cabbage, garlic, cumin, pepper, soy sauce, and salt, then toss until the cabbage begins to soften.

Steam and finish:

1. Return the beef to the skillet and spread the vegetables over it. Arrange the noodles on top without stirring, pour the water around the edges, and cover.
2. Steam over medium heat for 12 to 15 minutes, until the noodles are tender. Toss everything together, taste for seasoning, and serve hot.

Nutrition

Calories: 690kcalCarbohydrates: 75gProtein: 42gFat: 27gSaturated Fat: 7gCholesterol: 82mgSodium: 1240mgFiber: 8gSugar: 10g

Notes

• Cut the noodles a little wider than pasta so they hold their texture during steaming.
• If the pan looks dry before the noodles are tender, add water 1 tablespoon at a time.