Mongolian beef
Mongolian beef is a dish served in Chinese restaurants consisting of sliced beef, typically flank steak, usually made with onions. The beef is commonly paired with scallions or mixed vegetables and is often not spicy. The dish is often served over steamed rice, or in the US, over crispy fried cellophane noodles.
Mongolian beef is among the meat dishes developed in Taiwan where Chinese barbecue restaurants first appeared. Thus, none of the ingredients or the preparation methods are drawn from traditional Mongolian cuisine.
