Mongolian beef is a dish from
Taiwan[1] consisting of sliced
beef, typically
flank steak, usually made with
onions.[2] The beef is commonly paired with
scallions or mixed vegetables and is often not spicy. The dish is often served over
steamed rice, or in the US, over crispy fried
cellophane noodles. It is a staple dish of
American Chinese restaurants. Despite its name, the dish has nothing to do with
Mongolian cuisine.
Mongolian beef is among the meat dishes developed in Taiwan where
Mongolian barbecue restaurants first appeared.[3] Thus, none of the ingredients or the preparation methods are drawn from traditional Mongolian cuisine but rather from
Chinese cuisine.[4] A variation is known as Mongolian lamb which substitutes lamb for the beef in the dish.
^Katie Workman (10 October 2017),
"Mongolian Beef", Flathead Beacon, Kalispell, Montana, archived from
the original on 10 October 2017, retrieved 7 May 2018