"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