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.