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Mongolian beef

A popular dish in American Chinese cuisine, it's strips of beef stir-fried with onions and other vegetables in a dark brown sauce. The dish is typically made with beef strips from a flank steak, scallots and other vegetables tossed in a Hoisin sauce. Often, it is served over thin cellophane noodles or steamed rice. This spicy dish gets its flavour from the Hoisin sauce and dark sesame oil. Hoisin sauce is a versatile, sweet-and-spicy condiment that is used in Chinese cooking and dining much the same way Westerners use ketchup.

The dark sesame oil imparts a distinctive nutty taste and aroma to the dish. The meat is tender and it just melts in the mouth. Despite the Mongolian moniker, this dish has nothing to do with the Central Asian state.

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