| 词条 | Mongolian beef |
| 释义 |
| child = Yes | name = Mongolian Beef | image = Mongolian Beef.jpg | caption = A plate of Mongolian Beef with noodles and rice | alternate_name = | country = China | region = Taiwan | course = Main course | served = Hot | main_ingredient = Flank steak, brown sauce (hoisin, soy), vegetables (usually broccoli), rice or cellophane noodles | variations = | calories = | other = }}{{Chinese|c=蒙古牛肉|y=Mùhng-gú ngàuh-yuhk|p=Měnggǔ niúròu|mi={{IPAc-cmn|m|eng|2|g|u|3|-|n|you|2|r|ou|4}}|l="Mongolian beef"}}{{Steak}} Mongolian beef ({{Zh|c=蒙古牛肉|p=Měnggǔ niúròu}}) is a dish served in Chinese-American and Chinese-Australian 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.[1] 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 Mongolian barbecue restaurants first appeared.[2] Thus, none of the ingredients or the preparation methods are drawn from traditional Mongolian cuisine.[3] See also
References1. ^{{Citation | author = Katie Workman | title = Mongolian Beef | newspaper = Flathead Beacon | location = Kalispell, Montana | date = 10 October 2017 | url = http://flatheadbeacon.com/2017/10/10/mongolian-beef-2/ | accessdate = 7 May 2018 | archiveurl = https://web.archive.org/web/20171010220715/http://flatheadbeacon.com/2017/10/10/mongolian-beef-2/ | archivedate = 10 October 2017}} {{Beef}}{{DEFAULTSORT:Mongolian Beef}}{{China-cuisine-stub}}2. ^{{cite book | title = Culture and Customs of Taiwan | author1 = Gary Marvin Davison | author2 = Barbara E. Reed | last-author-amp = yes | publisher = Greenwood Publishing Group | location= |url = https://books.google.com/books?id=G3lY-2OSNh8C&pg=PA144&lpg=PA144&dq=%22mongolian+barbecue%22+taiwanese#v=onepage&q=%22mongolian%20barbecue%22%20taiwanese&f=false| date = 1998 | page = 144 | isbn = 9780313302985 | access-date = 7 May 2018 }} 3. ^{{cite book | title = Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao | author= Bee Yinn Low |publisher = Tuttle Publishing | location= |url = https://books.google.com/books?id=2IfQAgAAQBAJ&pg=PT225&dq=does+mongolian+beef+come+from+mongolia?&hl=en&sa=X&ved=0ahUKEwj18tfwrvTaAhVMnOAKHe4CDkQQ6AEIPzAF#v=onepage&q=does%20mongolian%20beef%20come%20from%20mongolia%3F&f=false | date = 2012 | pages = | isbn = 9781462906284 | accessdate = 7 May 2018 }} 3 : American Chinese cuisine|Beef dishes|Culinary dishes |
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