Mongolian beef is a dish served in Chinese-American restaurants consisting of sliced beef, typically flank steak, and stir-fried with vegetables in a savory brown sauce, usually made with hoisin sauce, soy sauce, and chili peppers. The beef is commonly paired with scallions or mixed vegetables and is often not spicy. The dish is often served over crispy fried cellophane noodles or steamed rice.
The dish and its name are derived from Mongolian barbecue as a dish instead of cooking upon order. Thus, none of the ingredients or the preparation methods is drawn from traditional Mongolian cuisine.