On Sep 22, 3:03 am, Sqwertz > wrote:
> amandaF > wrote:
> > What kind of beef cut is best for Mongolian Beef?
>
> Bottom sirloin flap and tri-tip are really the best all around for
> slicing thin and stir frying, but you can get away with any cut
> except ground beef and cheeks.
>
> -sw

Glad to hear that because I have some tri-tip cut into kabob size ( by
the store). I can just thaw them and cut them thin for this dish.
Perfect.