Mongolian beef
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| Mongolian beef | |||||||||||||
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| Traditional Chinese: | 蒙古牛肉 | ||||||||||||
| Simplified Chinese: | 蒙古牛肉 | ||||||||||||
| Literal meaning: | Mongolian beef | ||||||||||||
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Mongolian beef is a dish served in Chinese-American restaurants consisting of sliced beef, typically flank steak, and stir-fried with vegetables in a sweet and savory brown sauce, usually made with hoisin sauce. The beef is most commonly paired with scallions or mixed vegetables and is often spicy. Most often, the dish is served over crispy fried cellophane noodles or steamed rice.
The name of this dish is somewhat misleading, because neither the ingredients used (besides the meat) nor the preparation methods applied have anything in common with traditional Mongolian cuisine. The term "Mongolian" is rather meant to imply a vaguely "exotic" type of food.
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