Mongolian Beef with Scallions
Mongolian Beef with Scallions is a popular stir-fry dish featuring tender slices of beef, often flank steak, quickly cooked with large pieces of green onions (scallions) in a savory, slightly sweet, and glossy sauce. The sauce typically includes soy sauce, sugar, ginger, garlic, and sometimes hoisin or oyster sauce, creating a rich flavor profile. Despite its name, the dish is not widely found in Mongolia but is a staple of Chinese-American and Westernized Chinese cuisine.
🍽️ Nutrition at a glance
This dish is generally high in protein from the beef and can be moderate to high in fat depending on the cut of meat and amount of oil used in stir-frying. The sauce adds some carbohydrates from sugar and soy sauce, but the overall carb content is moderate compared to noodle or rice-based dishes. A typical restaurant-style serving of Mongolian Beef can range from 400 to 700 calories, with a significant portion coming from fat and protein.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 25 g |
| Carbs | 30 g |
| Fat | 25 g |
| Fiber | 2 g |
| Sugar | 8 g |
| Sodium | 900 mg |
| Iron | 3.5 mg |
| Potassium | 400 mg |
| Vitamin C | 15 mg |
| Vitamin A | 120 mcg RAE |
| Calcium | 60 mg |
| Vitamin B6 | 0.4 mg |
| Niacin (B3) | 5 mg |
| Selenium | 25 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Mongolian Beef is an example of how Chinese cuisine has adapted and evolved in the United States, often prioritizing bold flavors and quick cooking methods. Nutritionally, the dish provides a good source of iron and B vitamins from the beef, while the scallions add a fresh, aromatic element and a small boost of vitamins A and C.
