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