{"id":160350,"date":"2024-09-08T15:29:21","date_gmt":"2024-09-08T07:29:21","guid":{"rendered":"https:\/\/pane-bistecca.com\/?p=160350"},"modified":"2024-09-08T15:29:25","modified_gmt":"2024-09-08T07:29:25","slug":"knusprig-klebriges-mongolisches-rindfleisch","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2024\/09\/08\/knusprig-klebriges-mongolisches-rindfleisch\/","title":{"rendered":"Knusprig-klebriges Mongolisches Rindfleisch, aus Taiwan, nicht Mongolei!"},"content":{"rendered":"\n
\"Knusprig-klebriges<\/figure>\n\n\n\n
\n \n

Crispy sticky Mongolian Beef \u2013 Taiwanese not Mongolian!<\/h3>
Pane-Bistecca<\/div><\/div>\n
\n Crispy sticky Mongolian Beef \u2013 Taiwanese not Mongolian! Although this dish is called crispy sticky Mongolian Beef, it has absolutely nothing to do with Mongolia! Mongolian beef is a dish from Taiwan consisting of thin beef slices, typically flank steak, usually made with onions. The beef is commonly paired with scallions and is often not spicy.\n

\n\t\tThe dish is often served with steamed rice, or in the US, over crispy fried cellophane noodles. It is a staple dish of American Chinese restaurants. Despite its name, the dish has nothing to do with Mongolian cuisine. <\/div>\n
\n
\n <\/i>\n
\n
Prep time<\/div>\n
15 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Cooking time<\/div>\n
15 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Portions<\/div>\n
4<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Total time<\/div>\n
30 min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n
\n\n\t

Ingredients<\/h4>\n\n\t