And Now, For Something A Little Different...

This morning, the race picked up in Tariat, Mongolia with plans to travel 336km/209mi to Uliastay, in the western part of the country. Because Monday will bring us to the Russian border, we will wrap up our travels through Mongolia with an expected, if not traditional, recipe for Mongolian Beef. Although this recipe is far from traditional, it is a well-loved American interpretation of traditional Mongolian flavors.

Mongolian Beef Recipe

Ingredients
1 pound beef tenderloin, cut into 1" pieces
1 Tablespoon gluten free hoisin sauce (like Premier Japan Wheat-Free Hoisin Sauce)
1 Tablespoon gluten free soy sauce (like Wheat-free Tamari)
1 Tablespoon rice wine
1 teaspoon dark sesame oil
4 garlic cloves, minced
4 scallions, cut into 1" diagonal slices
2 cups fresh bean sprouts
2 Tablespoons peanut oil

For the sauce
1 Tablespoon rice wine
1 Tablespoon gluten free soy sauce
1 teaspoon dark sesame oil
2 teaspoons red wine vinegar
1 teaspoon gluten free Asian chile sauce (like Sriracha [rooster sauce])
1 teaspoon cornstarch
1/4 teaspoon sugar
1/4 teaspoon salt

Directions
In a small bowl, combine hoisin sauce, 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 teaspoon sesame oil and garlic. Mix thoroughly with beef and marinate for 15 minutes to 8 hours in refrigerator.

In a small bowl, combine sauce ingredients (rice wine, soy sauce, sesame oil, red wine vinegar, chile sauce, cornstarch, sugar and salt). Mix well, whisking until the cornstarch is well-combined and mixture is smooth.

Place a wok or large non-stick on the stove over the highest heat. When the wok is very hot, add 2 tablespoons of oil and roll around wok to cover the surface. When oil gives off a wisp of smoke, add beef. Stir and toss until browned, about 2 minutes. Immediately add scallions, stir and toss for 5 seconds. Stir in sauce and add bean sprouts. Stir until all ingredients are well-coated. Adjust seasonings as needed and serve immediately.

More from Mongolia

Today marks the fifth day of the Peking to Paris motor challenge. Kicking off this morning in Ulaan Baatar, Mongolia, the competitors plan to cover another 360km/224mi throughout the course of the day, spending the night in Kharakorin. The weather in Mongolia is a pleasant 68 F during the day, dropping below freezing during the long, clear nights. This leg of the journey is still along unpaved roads, causing some mechanical problems for several of the cars - including our own, #60 and #77, which have experienced problems with brakes, headlights and engine fans. The repairs were executed quickly and painlessly and our cars were back on the road this morning!

Lamb and Carrot Stew

Serves 4

In the northern regions of China, this recipe traditionally is made with either lamb or goat. Our version calls for lamb, but you can also use beef. This dish is also traditionally served as a hot pot; meat and vegetables in a broth. We thickened our liquid with a little cornstarch and water to make more of a typical stew type sauce.

Ingredients
4 Tablespoons vegetable oil, divided
¼ cup gluten free rice vinegar (like Kikkoman brand)
½ teaspoon fresh ground pepper
1 1/2 lbs lamb or beef stew meat, cut into 1” pieces
1 large onion, diced
3 carrots, cut into ½” slices
2 tomatoes, seeded and diced
2 cups chicken or beef broth
1 teaspoon salt
2 bay leaves
¼ cup chopped cilantro
¼ cup chopped scallions
1 teaspoon corn starch
1 Tablespoon cold water

Directions
In a small bowl, mix together 2 Tablespoons oil, vinegar and ground pepper. Place meat in a medium bowl and add the vinegar mixture, tossing to coat. Cover with plastic wrap and marinate in the refrigerator for 2 hours.

Heat remaining 2 Tablespoons of oil in a large heavy pot over medium-high heat. When hot, add meat and discard marinade. Add onion and cook for 10 minutes, until meat is browned on all sides and onions are translucent. Add carrots, tomatoes, broth, salt, and bay leaves and bring to a boil. Once boiling, reduce heat to a simmer and cook, partially covered for 1 hour or until meat is tender. Remove bay leaves with a slotted spoon or tongs. Mix corn starch and cold water in a small bowl, stirring well to combine. Add to stew and cook over medium heat until the broth thickens.

To serve, spoon stew into individual serving bowls and top with generous handfuls of cilantro and scallions. Serve with boiled potatoes or steamed rice.