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There's nothing Mongolian about Mongolian beef. The dish is technically Chinese, first made in Taiwan where Mongolian barbecue restaurants first appeared. Nowadays, it's a crowd-favorite Chinese takeaway, loved for its thick, sweet-savory sauce. This recipe teaches you how to make the dish quickly in just one pot. Serve it on top of hot rice (with a few julienned vegetables to make a Mongolian beef bowl) or noodles. 👇🏼 Full recipe below. 📩 We answer q's so comment yours below! | Pepper.ph
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