Mongolian beef is a popular dish in Chinese and Taiwanese cuisine that has become a staple in many Chinese restaurants around the world. It is a stir-fry dish made with sliced beef, spring onions, garlic, and a sweet and savory sauce. The dish is often served with steamed rice and vegetables.

Despite its name, Mongolian beef is not actually a Mongolian dish. The dish is believed to have originated in Taiwan, which was then brought to the United States and became popular in Chinese-American restaurants. The name “Mongolian” is thought to have been given to the dish in an attempt to make it sound exotic and appeal to American customers.

The main ingredient in Mongolian beef is sliced beef, usually from the flank or sirloin cuts. The meat is marinated in a mixture of soy sauce, cornflour, and other seasonings to tenderize it and add flavour. The beef is then stir-fried with garlic and onions until it is tasty and browned. The dish is finished with a sweet and savory sauce made from ingredients like hoisin sauce, soy sauce and Chinese rice wine.

There are many variations of Mongolian beef, depending on the region and chef. Some recipes include vegetables like bell peppers or carrots, while others use different cuts of beef like ribeye or tenderloin. Some recipes also include ginger or sesame oil for added flavour. Mongolian beef is a delicious and popular Chinese dish that has become a staple in many Chinese restaurants. While it is not actually Mongolian in origin, its sweet and savory flavour and tender texture have made it a favourite among many diners. With its simple preparation and versatile ingredients, it is also a great dish to make at home.