|Literal meaning||"Mongolian beef"|
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Mongolian beef (Chinese: 蒙古牛肉; pinyin: Ménggǔ niúròu) is a dish served in Chinese-American and Chinese-Australian 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 steamed rice, or in the US, over crispy fried cellophane noodles.
Mongolian beef is among the meat dishes developed in Taiwan where Mongolian barbecue restaurants first appeared. Thus, none of the ingredients or the preparation methods are drawn from traditional Mongolian cuisine.
- Katie Workman (10 October 2017), "Mongolian Beef", Flathead Beacon, Kalispell, Montana, archived from the original on 10 October 2017, retrieved 7 May 2018
- Gary Marvin Davison & Barbara E. Reed (1998). Culture and Customs of Taiwan. Greenwood Publishing Group. p. 144. ISBN 9780313302985. Retrieved 7 May 2018.
- Bee Yinn Low (2012). Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao. Tuttle Publishing. ISBN 9781462906284. Retrieved 7 May 2018.
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