Mongolian Beef

📍 China

Tender beef with spring onion in a sweet-savoury soy and garlic sauce.

💬 Tell us on the Wall

Sweet-savoury beef with a name that’s a delicious misdirection.

The ritual

1
Velvet the beef
Beef slices are coated in starch to turn silky and tender.
2
Flash-fry
The beef hits hot oil briefly to lock in its juices.
3
Soy-brown-sugar sauce
Soy, brown sugar and garlic build a sweet-savoury glaze.
4
Plenty of scallions
A handful of spring onions is tossed in last, staying fresh and crisp.

A journey through time

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Mongolian BBQ in Taipei
“Mongolian BBQ” is invented in Taipei by comedian and restaurateur Wu Zhaonan.
✦
An exotic name
The name was chosen for effect — the dish isn’t from Mongolia at all.
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Journey to America
It reaches Chinese-American restaurants as a sweet-savoury classic.
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A menu favourite
Today it’s a menu favourite around the world.

Good to know

The dish was born in Taiwan, not Mongolia.

Brown sugar and soy give its signature savoury depth.

The “velveting” technique keeps the beef remarkably tender.

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