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. . . .