What kind of beef cut is best for Mongolian Beef?
On Sep 21, 8:27 pm, "Paul M. Cook" > wrote:
> "amandaF" > wrote in message
>
> ...
>
> > What kind of beef cut is best for Mongolian Beef?
>
> Actually, the cheaper the cut the better. And plenty of fat. A nice
> semi-fatty chuck, cut very thin on the bias will make for the best flavor
> and texture. Usually flank steak is used but I like the texture and flavor
> of chuck. By thin we are talking so thin you can almost see through it. It
> will be very tender that way and marinating it will make it even more so.
> Best to have the butcher cut it for you.
>
> Paul
Thanks.
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