Mongolian chicken, beef, or shrimp is a flavorful stir-fry featuring your choice of tender meat or seafood cooked with scallions and onions in a savory-sweet brown sauce. Despite its name, the dish has no connection to traditional Mongolian cuisine. It originated in Taiwan in the mid-20th century, where chefs created “Mongolian barbecue” — a theatrical stir-fry style — as a way to attract diners with an exotic name and bold flavors. The dish was later adapted and popularized in Chinese-American restaurants, where it evolved into the rich, comforting stir-fry we know today, combining Northern Chinese-inspired techniques with sweet and savory notes that appeal widely.