Steve Wertz wrote:

> On Fri, 16 Apr 2004 23:27:08 -0700, ian
> <spammapsglenizrainmapsspammaps@spamerolsspammaps. invalid> wrote:
>
>
>>I have some recipes that call for flank steak, but it is often more
>>costly than I am willing to spend, so I would like to know what other
>>cuts of beef are reasonably comparable - e.g. bottom round, top round -
>>these terms don't mean much to me, so I often just guess, which is a
>>risky policy. Can anyone help?
>
>
> Skirt steak, bottom sirloin flap meat, sirloin or either of the
> cuts you mention. They're all used in SE Asian restaurants when
> treated properly.
>
> -sw

Thanks Steve. I used bottom round in a Mongolian Beef recipe last night
that called for flank steak, and it turned out well.

ian