Mongolian Beef

Mongolian Beef (Simplified/Traditional Chinese: 蒙古牛肉; Pinyin: Měnggǔ niúròu) is a Chinese diaspora restaurant dish of sliced beef stir-fried with scallions in a sweet-savory soy-based sauce, often over rice or noodles. Despite the name, it is not a traditional dish from Mongolia; it belongs with American Chinese menu peers such as Orange Chicken, Chow Mein, and Lo Mein.

Characteristics

Sauce is glossy and relatively sweet; beef is tender (often velveting). Scallions are the usual vegetable. Distinct from Xinjiang Cumin Lamb or true Mongolian grilled meats.

Ingredients (overview)

Flank or similar beef, soy sauce, brown sugar or hoisin notes, garlic, ginger, scallion, oil, cornstarch. Sometimes dried red chilies.

History and culture

English-menu creation popularized in North American Chinese restaurants; naming is marketing rather than Inner Mongolian culinary lineage.

Serving and variations

Main with rice. See Orange Chicken, Chow Mein, and Lo Mein.

See also

• Orange Chicken
• Chow Mein
• Lo Mein
• General Tso’s Chicken
• Cumin Lamb
• List of dishes (A-Z)