On Sep 23, 8:24�pm, Sqwertz > wrote:
> Sheldon > wrote:
> > amandaF wrote:
>
> >> What kind of beef cut is best for Mongolian Beef?
>
> > The only thing that makes it Mongolian is the marinade ingredients.
>
> So if I marinade beef in sesame oil and salt and serve it over
> french fires, that's Mongolian beef?
>
> Stick to grinding your beef as you know nothing about any
> international cuisines - especially Asian.

Hmm... slow night at the crack house... you lose, AGAIN!

Ahahahahahaha. . . .