Mongolian beef
 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 | |
|---|---|
Hanyu Pinyin | Měnggǔ niúròu |
| Wade–Giles | Mêng²-ku³ niu²-jou⁴ |
Mongolian beef is a dish from
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.
See also
References
- ^ Fisher, Ben (29 June 2020). "The Untold Truth Of Mongolian Beef". Mashed. Static Media. Retrieved 17 December 2023.
- ^ Katie Workman (10 October 2017), "Mongolian Beef", Flathead Beacon, Kalispell, Montana, archived from the original on 10 October 2017, retrieved 7 May 2018
- ISBN 9780313302985. Retrieved 7 May 2018.
- ISBN 9781462906284. Retrieved 7 May 2018.
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