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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.
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🤫 Dad's SECRET for the JUICIEST Mongolian Beef (蒙古牛肉)!
^Katie Workman (10 October 2017), "Mongolian Beef", Flathead Beacon, Kalispell, Montana, archived from the original on 10 October 2017, retrieved 7 May 2018
This page was last edited on 16 March 2024, at 16:29