Mongolian beef

Mongolian beef is a dish from Taiwan consisting of sliced beef, typically flank steak, usually made with onions.[1] 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
A plate of Mongolian beef with noodles and rice
CourseMain course
Place of originTaiwan
Region or stateTaiwan
Serving temperatureHot
Main ingredientsFlank steak, brown sauce (hoisin, soy), vegetables (usually broccoli), rice or rice noodles
Mongolian beef

Mongolian beef is among the meat dishes developed in Taiwan where Mongolian barbecue restaurants first appeared.[2] Thus, none of the ingredients or the preparation methods are drawn from traditional Mongolian cuisine but from Chinese cuisine.[3] A variation is known as Mongolian lamb which substitutes the beef in the dish for lamb.

See also


  1. Katie Workman (10 October 2017), "Mongolian Beef", Flathead Beacon, Kalispell, Montana, archived from the original on 10 October 2017, retrieved 7 May 2018
  2. Gary Marvin Davison & Barbara E. Reed (1998). Culture and Customs of Taiwan. Greenwood Publishing Group. p. 144. ISBN 9780313302985. Retrieved 7 May 2018.
  3. 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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