I use "Sirloin", works well if cut thin, semi frozen about 1/4", then cooked very quickly..
or, if you like a more meaty, heavy strog. cut thick about 1/2 to even 1" thick...
but then you have to cook the meat in the broth for like 1 hr. or more or it will be tough..
I do it both ways, depending on my mood, quick is actually a very light dish, long is more like a stew, and sirloin is quite inexpensive here...
Eric, Austin Tx.