- Mongolian beef
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Mongolian beef 
Traditional Chinese 蒙古牛肉 Simplified Chinese 蒙古牛肉 Literal meaning Mongolian beef Transcriptions Mandarin - Hanyu Pinyin Ménggǔ niúròu Cantonese (Yue) - Jyutping mung4 gu2 ngau4 juk6 - Yale Romanization mung4 gu2 ngau4 yuk6 Mongolian beef is a dish served in Chinese-American 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 known to be spicy. The dish is often served over crispy fried cellophane noodles or steamed rice.
The name of this dish is somewhat misleading, as aside from the beef, none of the ingredients or the preparation methods are drawn from traditional Mongolian cuisine. The term "Mongolian" is rather meant to imply an "exotic" type of food.
See also
Beef Beef cattle Products CutsBlade steak • Brisket • • Carcass grade • Chuck steak • Filet mignon • Flank steak • Flap steak • Hanger steak • Plate steak • Ranch steak • Restructured steak • Rib eye • Rib steak • Round • Rump • Short ribs • Shoulder tender • Sirloin • Top sirloin • Skirt steak • Spare ribs • Standing rib roast • Strip • Shank • T-bone • Tenderloin • Tri-tipProcessedBy-productsDishes Beef Wellington • Chicken fried steak • Italian beef • Mongolian beef • Pot roast • Roast beef • Steak and kidney pudding • Steak DianeRelated meats Other US beef imports in Japan • US beef imports in South Korea • United States beef imports in Taiwan • 2008 US beef protest in South Korea • Beef hormone controversyCategories:- American Chinese cuisine
- Beef dishes
- Chinese cuisine stubs
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