 A plate of Mongolian beef with noodles and rice | |
| Course | Main course |
|---|---|
| Place of origin | Taiwan |
| Region or state | Taiwan |
| Serving temperature | Hot |
| Main ingredients | Flank steak, brown sauce (hoisin, soy), vegetables (usually broccoli), rice or rice noodles |
| Mongolian beef | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Chinese | 蒙古牛肉 | ||||||||
| |||||||||
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 from Chinese cuisine.[4] A variation is known as Mongolian lamb which substitutes lamb for the beef in the dish.
