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Old 08-09-2008, 12:40 PM   #11
Sous Chef
Join Date: Dec 2007
Location: Austin, TX.
Posts: 628
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.

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