Mongolian beef

蒙古牛肉

Literal meaning

"Mongolian beef"

Transcriptions
Standard Mandarin
Hanyu Pinyin	Ménggǔ niúròu
IPA	[mə̌ŋkù ni̯ǒu̯ɻôu̯]
Yue: Cantonese
Yale Romanization	Mùhng-gú ngàuh-yuhk

Steak
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Cuts Cuts of beef Forequarter cuts Hindquarter cuts
Preparation Barbecue Braising Meat chop Curing (food preservation) Frying Aging Marination Pickling Poaching (cooking) Roasting Salt-cured meat Smoked
Related topics List of beef dishes Meat on the bone Restructured steak Steak knife Steak sauce

Mongolian beef (Chinese: 蒙古牛肉; pinyin: Ménggǔ niúròu) 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 often not spicy. The dish is often served over crispy fried cellophane noodles or steamed rice.

The dish and its name are derived from Mongolian barbecue as a dish instead of cooking upon order. Thus, none of the ingredients or the preparation methods is drawn from traditional Mongolian cuisine.

Cuts	Blade steak Brisket Chuck steak Fajita Filet mignon Flank steak Flap steak Hanger steak Plate Ranch steak Restructured steak Rib eye Rib steak Round Rump Short loin Short ribs Shoulder tender Sirloin Top sirloin Skirt steak Spare ribs Standing rib roast Strip Shank T-bone Tenderloin Tri-tip Trotters Tail

Processed	Jerky Aged Bresaola Cabeza Corned beef Frankfurter Rindswurst Ground Montreal smoked Pastrami Meat extract

Offal	Brain Heart Tongue Tendon Tripas Tripe Testicles

Dishes

Related meats

Other

USA beef imports	Japan Taiwan South Korea (2008 US beef protest in South Korea)

This article is issued from Wikipedia - version of the 8/11/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.

Mongolian beef

See also