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.
Facts
Origin Period, From (Year) Origin Region Serving Temperature Classification
Dietary SuitabilityContains Meat or Poultry 2 Connections
In Cuisine
Source Mongolian beef (Wikipedia)
Uses Ingredient
Source Mongolian beef (Wikipedia)
Source Mongolian beef (Wikipedia)
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Sources
1. Mongolian beef (Wikidata)
P495 (country of origin): Taiwan
Taiwan
P31 (instance of): Main course
Main course
View the Source2. Mongolian beef (Wikipedia)
Article text
Mongolian beef originated in Taiwan during the 1950s, where it was invented at Mongolian barbecue restaurants.
Infobox: served
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Introduction
Mongolian beef is a dish from Taiwan consisting of sliced beef, typically flank steak, usually made with onions.
- Uses Ingredient: Rice, Infobox main_ingredient field: Flank steak, brown sauce (hoisin, soy), vegetables (usually broccoli), rice or rice noodles
- Uses Ingredient: Broccoli, Infobox main_ingredient field: Flank steak, brown sauce (hoisin, soy), vegetables (usually broccoli), rice or rice noodles
In Cuisine: Taiwanese Cuisine, Lead section
is a dish from Taiwan
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