Budaatai Khuurcha (Mongolian Wok-Seared Rice with Beef/Tofu, Bell Peppers & Carrots) – Authentic Mongolia Recipe

Ingredients for Budaatai Khuurcha (Mongolian Wok-Seared Rice with Beef/Tofu, Bell Peppers & Carrots) (4 Servings)

• 1.25 lbs (or 2.5 cups) seared beef strips (or crispy tofu), prepped into bite-sized pieces
• 1.5 cups steamed short/medium-grain rice, washed and trimmed
• 1 cup julienned carrots
• 1 medium onion and 3 cloves garlic, finely minced with garlic
• 1.5 tbsp traditional Mongolia seasoning (scallions, cracked black pepper, savory broth glaze)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and garlic until golden.
2. Add scallions, cracked black pepper, savory broth glaze along with seared beef strips (or crispy tofu) and steamed short/medium-grain rice, searing for 4–5 minutes to build savory depth.
3. Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
4. Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
5. Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with julienned carrots.