Mongolian Beef

Mongolian Beef is a popular Chinese-American stir-fry dish featuring tender slices of beef, typically flank steak, cooked in a savory and slightly sweet brown sauce. The dish is characterized by its use of soy sauce, brown sugar, ginger, garlic, and often includes green onions or scallions as a garnish. Despite its name, it is not a traditional Mongolian dish but rather a creation of Chinese restaurants in the United States.

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🍽️ Nutrition at a glance

Mongolian Beef is generally high in protein from the beef and can be high in fat and sodium due to the sauce and cooking method. A typical serving (about 1 cup) contains approximately 300-500 calories, depending on the portion size and preparation, and provides iron and B vitamins from the meat.

Nutrition breakdown

Calories	450 kcal
Protein	25 g
Carbs	20 g
Fat	30 g
Fiber	2 g
Sugar	8 g
Sodium	1200 mg
Potassium	350 mg
Iron	3 mg
Vitamin C	10 mg
Calcium	50 mg
Vitamin B12	1.5 mcg
Zinc	4 mg
Niacin (B3)	5 mg
Phosphorus	200 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

The dish is culturally interesting because it reflects the adaptation of Chinese cuisine to Western palates, combining bold flavors with a sweet-savory profile. Nutritionally, it can be a good source of protein, but the high sodium and sugar content in the sauce make it a dish best enjoyed in moderation.