Mongolian style sauteed beef

Put all the meat marinade ingredients in a bowl, mix and let cool for at least 30 minutes.

Heat 1 tablespoon of oil in a large pan or wok and sauté the beef with the marinade until it is half cooked.

Put pepper, remove and set aside.

Heat the rest of the oil in the same pan and return the ginger with the garlic.

Put the finely chopped leeks and brown together for a few minutes.

Add the beef and all the ingredients for the sauce.

Cook together - 10 minutes maximum.

Add pepper (salt) and serve hot with rice or Chinese pasta -noodles- see the recipe here.


With Thermomix We can also make meat, yes, although it sounds strange with this tool, we can also prepare recipes whose main ingredient is meat. In this space you will find recipes for it, with ingredients, tips, cooking time and other details to make the most of ours Thermomix in the kitchen. It never hurts to have a few extra ideas that sometimes we don't think we can prepare with this tool, but you can find them here. And it is the fact that he sometimes prepares delicacies with meat It can be a bit cumbersome, depending on the type of recipe and with Thermomix our task is lightened.

Mongolian style sauteed beef - Recipes

Beef in red wine

The slow slow cooking gives this traditional stew its inimitable aroma. The boiling liquid is reduced simply by removing the lid of the casserole, which results in a wonderful aromatic sauce that shines over meat and vegetables. The brandy flambé brings the food to a spectacular end. Serve with boiled or mashed potatoes.


    2 tablespoons sunflower oil 1 large onion cut into slices 450 g lean beef cut into cubes 250 small strawberries carrots 250 small tender parsnips 1 clove finely chopped garlic 1 bottle of hard red wine grated peel and orange juice 1 strand fresh thyme 1 sprig of fresh rosemary 1 bay leaf 200 g fresh or frozen beans, thawed salt and pepper
For decoration

Preheat the oven to 150 ° C (position 2). Heat the oil in a large, fire-resistant saucepan. Add the onion and fry over medium heat for 5 minutes or until softened and begin to brown. Add the beef and fry for about 5 minutes, stirring often, until the pieces of meat are browned on all sides. Add the carrots, parsnips, mushrooms and garlic.

Pour the wine, then add the peel and orange juice, thyme, rosemary, bay leaf and a little salt and pepper. They are boiled. When they boil, cover the casserole and put it in the oven where it stays for 1 1/4 hours.

Remove the lid and keep the casserole in the oven for another 30 minutes, stirring once or twice. Add the beans and keep, without a lid, for another 30 minutes, stirring again once or twice.

Taste, add salt and pepper, then add the parsley. The brandy is heated in a saucepan and poured over the casserole. Immediately the cognac is set on fire and the casserole is taken to the table while it is still burning.

Mongolian style lamb

Mongolian style lamb from: lamb, garlic, ginger, onion, hoisin sauce, oil, starch, soy sauce, rice wine.


  • 1 kg of lamb
  • 3 cloves of garlic
  • 1 pc. fresh ginger
  • 4 large onions
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons sesame seeds
  • 2 tablespoons peanut oil
  • 1/2 bunch of green onions
  • 3 teaspoons starch
  • 3 tablespoons soy sauce
  • 75 cl of rice wine

Method of preparation:

Cut the lamb into thin strips. Peel the garlic, ginger and onion.

Cut the onions into quarters and chop the garlic and ginger. Mix with hoisin sauce and sesame oil. Add the meat and leave the composition to marinate for 60 minutes in the refrigerator, covered with a lid.

Brown the sesame seeds for 3 minutes over medium heat in an oil-free pan, stirring constantly, until golden brown. Then they are taken out so as not to burn.

Heat peanut oil in a wok and fry the onions for 10 minutes over medium heat, stirring, until golden brown. Remove from the wok and keep warm.

Heat the wok again and fry the meat on high portions over high heat. Then add all the meat back to the wok.

Cut the green onion into rounds. Mix the starch with the soy sauce and rice wine until smooth, then pour over the onion. Fry the meat over high heat, stirring constantly, until fried and the sauce becomes thick.

Place the meat over the onion, sprinkle with fried sesame and green onions, and serve.

The beef kebab is more captivating than the appetizer of another type of meat and can easily spoil the overall impression of a picnic, working hard and dry. To rest outdoors did not bring unpleasant surprises, it is necessary to consider simple rules and tips for preparing a wreath for a picnic.

  1. First of all, you need to know which part of the beef they make shish kebab from. Choosing the right one for meat, you should prefer a lemon with greasy intermediate layers, cloth or the inside of the back leg.
  2. The marinade must not contain vinegar and other ingredients that contain this product: mayonnaise, mustard, various sauces. The only option allowed is wine vinegar, which does not exert a hardening effect on beef.
  3. Meat fibers perfectly affect fruits (kiwi, pineapple, pomegranate), soy sauce and vegetable oil.

How to marinate beef for shish kebab?

A laconic but effective marinade for beef kebab made from beef based on vegetable oil offers unexpectedly soft and juicy results. The fats penetrate the fibers and frame the slices on the outside. During frying, they are heated faster than meat, creating a higher temperature than usual inside the pieces, thus contributing to better cooking and preservation of juices.

  • beef - 2 kg
  • vegetable oil - 500-700 ml
  • onion - 1 kg
  • salt - 2 teaspoons or flavor
  • pepper, spices for shish kebab.
  1. Beef slices, podsalivayut, flavored with pepper and spices.
  2. Add chopped onion and puree, mix.
  3. Pour the oil so that it completely covers the contents and leave the marinated beef ham for at least 12 hours.

Beef - kebab - recipe

Even if you cook shish kebab from marble beef, there is a high risk of getting a strong taste, & quot; rubber & quot of the dish prepared if you take the wrong marinade. Along with the oil base, the desired effect on the slices of meat will be provided by mineral water, softening the fibers and maintaining their juice.

  • beef - 2 kg
  • mineral water - 500 ml
  • onion - 1 kg
  • salt - 2 teaspoons
  • coriander and pepper - one teaspoon each
  • aromatic herbs - 2 teaspoons.
  1. The prepared meat, cut, is salted, peppered, flavored with spices and mixed with chopped and dried onions.
  2. Leave the workpiece for a few hours to marinate.
  3. Fry a soft beef ham for one minute over the flame, sealing the juices, then another 15 minutes over the coals.

Beef kebab with kiwi - recipe

Beef kiwi kebab with kiwi is guaranteed to be soft and juicy. However, in this case, do not exceed the recommended pickling time. By prolonged exposure to fruit puree from kiwi fruit to slices of meat, they can become tasteless, & quotvata & quot and can lose their usual elasticity and shape. The maximum time allowed for beef to stay in this marinade is 4 hours.

  • beef - 2 kg
  • kiwi - 1 piece
  • tomatoes - 2 pcs
  • onion - 1 kg
  • salt - 2 teaspoons
  • spice for shish kebab - 1 tbsp. spoon
  • pepper pepper.
  1. Prepare and cut beef, podsalivayut, pepper, season with spices.
  2. Shink cleaned kiwi, tomatoes, onions, knead a little with their hands, add to meat, stir.
  3. After a few hours, you can fry a delicious beef kebab.

Beef with the boss with vinegar and onions

For fans of classic marinade recipes and fans of characteristic acidity & quota & quot in the prepared dish, the following recipe is presented. From it you will learn how to fry shish kebab from beef with vinegar. To avoid the negative effect, it is not recommended to replace the vinegar with the classic dining room.

  • beef - 2 kg
  • vinegar wine and vegetable oil - 4 tbsp. spoons
  • onion - 1.5 kg
  • salt - 2 teaspoons
  • spice for shish kebab - 1 tbsp. spoon
  • pepper, bay leaves.
  1. The meat is cut, mixed with marinade ingredients and chopped onion, left overnight.
  2. Squeeze the marinated beef on the buffalo and fry over the coals until ready and pink.

Beef kebab kebab on kefir - recipe

Especially tender and juicy can be a shish beef kebab in kefir, which can be taken with any percentage of fat. A unique flavor, an amazing taste and an inimitable spicy will give a snack to the dry Georgian mixture of hop-sun spices, which is added to the marinade along with other ingredients.

  • beef - 2 kg
  • kefir - 1-1.5 l
  • onion - 1 kg
  • salt - 2 teaspoons
  • spice for shish kebab - 1 tbsp. spoon
  • pepper pepper.
  1. Put the beef, enjoy salt, pepper, spices and mix with chopped onion and bread.
  2. Pour the contents with kefir, mix again and leave for a few hours.
  3. Wipe the kebab on the yogurt from the beef over the charcoal to the rouge.

Beef with bacon beef ham - recipe

As for tricks, only culinary experts do not resort to improving the taste characteristics of a preferred treatment. So, the next invention was the use for the design of shish ham slices. They not only help preserve the juice of the slices, but also give them a unique taste and aroma.

  • beef - 2 kg
  • bacon - 400 g
  • onion - 700 g
  • salt - 2 teaspoons
  • pepper pepper.
  1. Beef cut, podsalivayut, pepper, mixed with chopped onion and left to marinate overnight.
  2. The smoked juice is cut into thin slices, which are wrapped in slices of meat and threaded marinated on a buffalo.
  3. Wipe the beef kebab in the bacon, traditionally, over hot coals.

Beef with soy sauce

Particularly dwarf and unusual taste of a shish kebab cooked from beef in soy sauce. In this case, garlic is used instead of onion, which harmonizes as much as possible with the other components of the marinade. Ginger and tarragon can be taken fresh or dried on the ground, adding it to taste.

  • beef - 1 kg
  • soy sauce - 1 cup
  • lemon juice - 1 glass
  • garlic - 7 cloves
  • pepper, salt, tarragon, ginger.
  1. Cut the meat into slices, season with spices, pepper, pour the soy sauce and lemon juice, leave for 5-7 hours or overnight to marinate.
  2. Wash the delicious beef kebab over the charcoal, periodically pouring the rest of the marinade.

Beef liver kebab kebab - recipe

Organ lovers will appreciate the following recipe for shish kebab. In this case, the delicacy is made of beef liver, which is necessarily get rid of films, dishes and dishes and cut into small cubes. The marinade wine will give the taste an original taste and will make it surprisingly fragrant.

  • beef - 1 kg
  • dry white wine - 400 ml
  • vegetable oil - 200 ml
  • lemon juice - 100 ml
  • onion - 500 g
  • Salt, pepper and coriander - 1 tsp.
  1. Prepare and cut the liver, put it in a bowl.
  2. Mix lemon juice with butter and wine, add salt, pepper, coriander and cut and chop with salt onions.
  3. Connect the liver with the marinade components, leave for 7-9 hours.
  4. Wipe shish kebab from beef liver, traditionally over charcoal smoldering on skewers.

Put the kebab in the oven

If there is no possibility to organize a trip to nature, it is possible to cook beef shish kebab in the oven on the skewer. The appliance will not have a characteristic smoky smell, but the taste characteristics will be as close as possible to the original. The meat must be pre-marinated with onions and spices. Below is a version with mineral water and a lemon.

Yaprak Sarma. Turkish-style vine leaves

Yaprak Sarma. Turkish-style vine leaves. One of the dishes known as traditional Romanian has, in fact, Turkish origins.

The sarmalele were taken over in the Romanian cuisine from the Ottoman one, and the preparation method does not differ much.

One of the differences is that in Turkey sarmales are much more popular in vine leaves, very thin and delicate, cooked in tomato sauce and served with yogurt.


Hello dear lust! Today I prepared PILAF WITH BEEF AND DRIED FRUITS IN THE OVEN. It is an oriental recipe that has a quick way of preparation and you can juggle the ingredients as you wish, you can add or remove dried fruits, you can put nuts, instead of beef you can use chicken or pork, the choice is yours. I hope you like this pilaf and prepare it with pleasure!


  • 1 kg. - beef goulash (diced)
  • 1,400 ml. - boiled water
  • 500 gr. - long rice
  • 0.5 kg. - onion (cut into small cubes)
  • 0.5 kg. - carrot (cut into small cubes)
  • 50 gr. - dry brandy
  • 60 gr. - dried apricots (diced)
  • 2 tomatoes (peeled and diced)
  • 4-5 cloves of garlic
  • 3 bay leaves
  • 3 teaspoons - natural spices for pilaf
  • 3-4 tablespoons - sunflower or olive oil
  • Salt and black pepper

Method of preparation:

  1. First of all, heat a kettle well, pour oil into it and add the diced beef. Mix a little and season with salt and black pepper. Cook the meat over high heat for about 15-20 minutes or until the juice left by it evaporates.
  2. Then take out the meat on a plate and in the same cauldron add the diced onion, fry it for 2 minutes and then place the equally diced carrot on top. Season the vegetables with salt and black pepper and fry for about 10 minutes or until slightly softened.
  3. Take a baking dish and put in it the carrot and onion prepared earlier, add the meat, well-washed and drained rice, peeled and diced tomatoes, dried apricots, rickets or any type of dried fruit you want. Crush a few cloves of garlic, add bay leaves, natural spices for pilaf, salt and pepper to taste. Finally pour hot water and cover the bowl with a lid or aluminum foil. Place the dish in the preheated oven at 200 degrees C for one hour. Then turn off the oven and let it sit for about an hour.
  4. At the end you will receive a fluffy and delicious pilaf. Good appetite!

If you are preparing this recipe, don't forget to take a picture of it and use the hashtag #valeriesfood