amandaF wrote:
> 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.

Leave them a little frozen. They cut easier when you want thin pieces
for stir-frying.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life