What kind of beef cut is best for Mongolian Beef?

"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

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.

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

"Paul M. Cook" > wrote:

> "amandaF" > wrote in message
> ...
>> What kind of beef cut is best for Mongolian Beef?
>
> Usually flank steak is used but I like the texture and flavor
> of chuck.

Chuck... what? Chuck weighs about 28lbs, has about 14 muscles, and
4-5 bones that make most of the usual cuts pretty difficult to slice
thin across the grain. Only an idiot such as you would buy a 1"
thick 7-bone chuck roast for slicing as stir-fry.

-sw

amandaF wrote:
>
> What kind of beef cut is best for Mongolian Beef?

The only thing that makes it Mongolian is the marinade ingredients.
You can use most any of the beef cuts typically marinated.
Restaurants that serve that dish often use the lesser cuts of sirloin
and round... side and tip work well but cost more... were I making it
at home I'd choose flank steak.

http://www.beefretail.org/markmarinating.aspx

http://chinesefood.about.com/od/beef...golianbeef.htm

Yesterday I made Mongolian pork with redneck squash:
http://i37.tinypic.com/2ut11qt.jpg

On Sep 21, 11:27*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

I don't think the OP is talking about Mongolian firepot, but about the
typical
Americanized Chinese restaurant dish of marinated, stir-fried beef
typically
served on a bed of crispy fried rice noodles.

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.

-sw

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. . . .

On Tue, 23 Sep 2008 19:24:03 -0500, 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.
>
> -sw

i'm sure sheldon makes excellent mongolian ground beef.

your pal,
blake

vulva lips mick murphy wrote:
> 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.
>
> > -sw
>
> i'm sure sheldon makes excellent mongolian ground beef.


Just happens I do, pork patties for Mongolian grill... very different
from the pot you wrap your sick mongolian mick vulva lips around.

Ahahahahahahahahahahahahahaha. . . .

Mongolian grill
This audience-participation cooking is said to have originated during
the time of Genghis Khan when his warriors in the field would sit
around grills and enjoy cooking their own food. The basic approach is
for each diner to dip thin slices of lamb (or other meat) into a
ginger-soy sauce MARINADE before placing them on a hot grill (usually
a large HIBACHI) set on the center of the table. Each individual cooks
his or her meat (the Mongolian grill) according to personal
preference. The grill is sometimes garnished with chopped scallions,
mushrooms or watercress and eaten on plain buns.

� Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Sheldon > wrote:

> blake murphy wrote:
>
>> i'm sure sheldon makes excellent mongolian ground beef.
>
> Just happens I do, pork patties for Mongolian grill... very different
> from the pot you wrap your sick mongolian mick vulva lips around.
>
> Ahahahahahahahahahahahahahaha. . . .
>
> Mongolian grill
> This audience-participation cooking is said to have originated during
> the time of Genghis Khan when his warriors in the field would sit
> around grills and enjoy cooking their own food. The basic approach is
> for each diner to dip thin slices of lamb (or other meat) into a
> ginger-soy sauce MARINADE before placing them on a hot grill (usually
> a large HIBACHI) set on the center of the table. Each individual cooks
> his or her meat (the Mongolian grill) according to personal
> preference. The grill is sometimes garnished with chopped scallions,
> mushrooms or watercress and eaten on plain buns.

So lets try and follow this:

First you post a ridiculous claim that says the only thing that
makes a dish Mongolian is what the meat is marinated in...

In that same post you then quote a recipe that uses sesame oil and
salt as it's marinade.

Then you claim you use GROUND BEEF to make PORK PATTIES for
Mongolian grill, and quote a article in which the theme is that the
GRILL makes it Mongolian. And then quote the preparation of which
uses SAY and GINGER as a marinade marinade for THINLY SLICED MEATS
rather then ground pork patties.

How many contradictions can you possibly make in a single thread?

> � Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
> LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Which you should have just quoted in the first place and left
it at that.

Does it have an entry for 'Sheldon Katz'?

-sw

On Wed, 24 Sep 2008 17:42:59 -0500, Sqwertz wrote:

> Sheldon > wrote:

<some gibberish>

>> � Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
>> LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
>
> Which you should have just quoted in the first place and left
> it at that.
>
> Does it have an entry for 'Sheldon Katz'?
>
> -sw

barron's does have an entry but it is brief. it reads: 'best avoided.'

your pal,
blake

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.

On Sep 22, 6:15 am, 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.
> You can use most any of the beef cuts typically marinated.
> Restaurants that serve that dish often use the lesser cuts of sirloin
> and round... side and tip work well but cost more... were I making it
> at home I'd choose flank steak.

Flak Steak taste better? Is it leaner too?
>
> http://www.beefretail.org/markmarinating.aspx
>
> http://chinesefood.about.com/od/beef...golianbeef.htm
>
> Yesterday I made Mongolian pork with redneck squash:http://i37.tinypic.com/2ut11qt.jpg

On Sep 22, 6:15 am, 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.
> You can use most any of the beef cuts typically marinated.
> Restaurants that serve that dish often use the lesser cuts of sirloin
> and round... side and tip work well but cost more... were I making it
> at home I'd choose flank steak.
>
> http://www.beefretail.org/markmarinating.aspx
>
> http://chinesefood.about.com/od/beef...golianbeef.htm

>
> Yesterday I made Mongolian pork with redneck squash:http://i37.tinypic.com/2ut11qt.jpg

Great links. I will definitely use these recipes.

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

On Sep 27, 10:49�pm, Janet Wilder > wrote:
> 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.


Regardless which cut one should never use previously frozen meat for
stir frying. Freezing ruptures the muscle cells so the meat loses
moisture, thinly sliced then makes for exceptionally tough and dry
meat. It's very easy to slice fresh meat thinly, use a carbon steel
blade... no stainless steel can ever be nearly as sharp as carbon
steel.

Sheldon expressed his ignorant opinion as if it were fact:

> no stainless steel can ever be nearly as sharp as carbon steel.

....which explains why scalpel blades and razor blades are both available in
stainless steel. Oh, wait, that means you're WRONG, doesn't it?

When you don't know what you're talking about (which is most of the time),
why not just shut the **** up, you dribbling dolt?

Bob

"BOOB Terwilliger" wrote:
> Sheldon expressed his ignorant opinion as if it were fact:
>
> > no stainless steel can ever be nearly as sharp as carbon steel.
>
> ...which explains why scalpel blades and razor blades are both available in
> stainless steel. Oh, wait, that means you're WRONG, doesn't it?
>
> When you don't know what you're talking about (which is most of the time),
> why not just shut the **** up, you dribbling dolt?
>
> Bob

Stainless steel safety razors are actually not very sharp... were
blades of carbon steel so thin they'd be far sharper... oh, straight
razors are! And scalpel blades are not very sharp either, pimple
brain. Were stainless steel capable of a sharp edge woodworking tool
blades would be of stainless, all wood chisels, plane blades, carver's
knives etc. are of carbon steel. The *only* reason stainless steel
blades are used for food work is because they don't rust and most
importantly they don't easily chip, not because they are sharp...
butchers hate that the law says they can no longer use carbon steel
blades... FACT! BOOB Terilliger is a pinhead... FACT!

On Monday, September 22, 2008 7:24:10 AM UTC-6, Cindy Hamilton wrote:
> On Sep 21, 11:27*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
>
> I don't think the OP is talking about Mongolian firepot, but about the
> typical
> Americanized Chinese restaurant dish of marinated, stir-fried beef
> typically
> served on a bed of crispy fried rice noodles.

It's interesting how the word Mongolian got attached to Chinese menu in America. I am actually Mongolian, and never really heard of that dish in Mongolia, lol.
Maybe I will invent the dish called "American Hamburger" outside of US and it will some type of Indian curry, lol .

On Nov 7, 1:13*pm, "l not -l" > wrote:
>
> On *7-Nov-2012, "kevin J." > wrote:
>
> > It's interesting how the word Mongolian got attached to Chinese menu
> > in America. I am actually Mongolian, and never really heard of that
> > dish in Mongolia, lol.
> > Maybe I will invent the dish called "American Hamburger" outside of US
> > and it will some type of Indian curry, lol .
>
> Perhaps it's a Cantonese slur; seems to me that most American Chinese
> restaurants are owned and operated by Cantonese immigrants.
> Historically, the restaurants and menus are the doing of immigrants who
> adapted Chinese cuisine to the ingredients available. *For the most
> part, non-immigrants just found the stuff very appealing - damn, now I
> want an eggroll and Sichuan/Szechuan spicy green beans with shredded
> pork, or maybe crab Rangoon and orange beef, or ...... *8-)
>
>

You do know this Kevin twit is dragging up a 4 year old post??

On Wed, 7 Nov 2012 18:37:35 -0800 (PST), "
> wrote:

> You do know this Kevin twit is dragging up a 4 year old post??

Be very careful; someone who shall not be named (and I don't mean
Somebody) will chastise you for bringing up that fact.

--
Food is an important part of a balanced diet.

On Nov 7, 11:10*pm, sf > wrote:
>
> On Wed, 7 Nov 2012 18:37:35 -0800 (PST), "
>
> > wrote:
>
> > You do know this Kevin twit is dragging up a 4 year old post??
>
> Be very careful; someone who shall not be named (and I don't mean
> Somebody) will chastise you for bringing up that fact.
>
>
Nobody died and crowned her queen.