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Mongolian meat said to taste better than meat from the rest of the world

A plate of succulent Mongolian Khorkhog beef showcasing why Mongolia produces the best meat in the world.

There’s a saying that the Mongolian meat experience will have you travelling across the continent for a fresher experience. It’s never just the same. Mongolian cuisine is highly influenced by the country’s nomadic culture and extreme climate and offers an outstanding culinary experience that combines simplicity with rich flavours. Due to its geography and nomadic lifestyle, Mongolian cuisine features meat, dairy products, and grains, with a focus on preservation techniques and hearty dishes to sustain through the long, cold winters. 

Comprehensive Exploration of Mongolian Cuisines

Due to the nomadic pastoral tradition, meat, especially mutton, is a staple in Mongolian cuisine. The country’s meals are also similar to Chinese and Russian cuisines, bearing on the shared historic ties. Hu Sihui, who served in the Chinese royal court as a dietician during the Yuan Dynasty, compiled a recipe book. The first chapter of the book has seventy-two lamb recipes, which are the Mongols’ meat of choice. Mongols also eat beef, horse meat, and yak meat. The meat is often used in stews, soups, and dumplings.

Why is Mongolian beef so good?

Mongolians rely heavily on their livestock for food. The cattle are organically grown with a variety of plant diets. Slaughtered at maturation, the meat is stored in the best condition to retain the nutrients and flavours. Also, the recipes have been perfected over the centuries with infusions of traditional ingredients and cooking techniques. For people who do not have a lot of food options, you can be sure to expect the most exotic tastes of meat.

Mongolian Ingredients

  • Dairy Products: Dairy plays a significant role in Mongolian cuisine. Aaruul (dried curds), suutei tsai (Mongolian milk tea), and airag (fermented mare’s milk) are popular dairy-based products. Cheese, particularly a variety called “byaslag,” is also widely consumed.
  • Grains: While not as central as meat and dairy, grains like wheat, barley, and millet are used in Mongolian cuisine. They are mainly consumed in the form of bread, noodles, and porridge.
  • Vegetables: Vegetables are less common in traditional Mongolian cuisine, primarily due to the harsh climate. However, vegetables such as potatoes, carrots, onions, and cabbage are used when available, often in soups and stews.
  • Buuz: Buuz are dumplings filled with minced mutton or beef, onions, and spices. Buuz are typically steamed and served during special occasions like the Mongolian New Year or as a daily meal.
  • Khorkhog: A mongolian festive dish consisting of meat (usually mutton), vegetables, and sometimes rice or noodles, cooked in a large metal pot with hot stones.
  • Bantan: A hearty soup made with meat (often mutton or beef), rice, and vegetables, simmered together to create a flavourful broth. Stay up to date on the newest in the world of Fashion, Arts, Beauty and Lifestyle; Follow FAB on Instagram.
  • Tsagaan idee: Literally meaning “white food,” this dish consists of various dairy products such as aaruul, byaslag, and clotted cream, served with bread or biscuits.
  • Boortsog: Deep-fried dough, similar to a pastry or biscuit, often served as a snack or dessert, especially during holidays and celebrations.

‏High Protein Mongolian Meal Recipe

Mongolian Beef with Steamed Broccoli


1 lb. beef (flank steak or sirloin), thinly sliced

2 tablespoons of vegetable oil

3 cloves garlic, minced

1/2 cup soy sauce

1 teaspoon ginger, minced

1/2 cup of water

1/2 cup brown sugar

2 tablespoons of cornstarch

Green onions, chopped (for garnish)

Sesame seeds (for garnish)

1 head of broccoli, cut into florets


In a bowl, mix soy sauce, water, brown sugar, and cornstarch. Set aside.

Heat vegetable oil in a large pan over medium-high heat. Add garlic and ginger, and sauté for about 30 seconds.

Add the sliced beef to the pan and cook until browned.

Pour the soy sauce mixture over the beef. Stir well and simmer for about 5 minutes, or until the sauce thickens.

In a separate pot, bring water to a boil and steam the broccoli florets until tender-crisp, about 5-7 minutes.

Remove the beef from the heat and garnish with chopped green onions and sesame seeds.

Serve the Mongolian beef hot with steamed broccoli on the side.

Cultural Significance

Mongolian cuisine reflects the country’s nomadic lifestyle and close relationship with nature. The emphasis on meat and dairy products highlights the importance of livestock in Mongolian culture, not just as a food source but also as a symbol of wealth and livelihood. As nomads living in extreme cold weather conditions, bulking up with animal products makes the winter more bearable, but these dishes serve not only to nourish the body but also to honour cultural traditions. Mongolian meat is said to taste better than meat from the rest of the world. Isn’t that believable? If I lived in such weather conditions too, I’d treat the source of my survival with the utmost care. Their animals are adequately cared for and raised with organic food. Mongolian cuisines reveal the resilience and creativity of the Mongolian people in the face of their challenging environment.

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