Mongolian beef

Mongolian beef is a dish that originated in Taiwan, made from sliced beef, typically flank steak, cooked with onions and often paired with scallions or mixed vegetables. In American restaurants it is commonly served over steamed rice or crispy fried cellophane noodles, and it is a standard item on American Chinese restaurant menus. Despite its name, the dish has no real connection to Mongolian cuisine, having developed in Taiwan from Chinese cooking techniques and flavoring, in the same milieu that produced Mongolian barbecue restaurants. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/