Dillinger55
Assistant Cook
- Joined
- Mar 29, 2005
- Messages
- 3
I need help in finding out what is the best cut of beef to use in this dish... I have made it twice.... got the spices and vegs. just right.. tasted great.... but the meat was tough!! I tried boneless sirloin and skirt steak. I stir fried it hot and fast... cut it thin.... but they were too chewy! When I have ordered this at restaurants it was tender... Any suggestions on what type of beef I should use... and is there a certain way I should be cooking it?? Does adding cornstarch to the meat when it is marinating make it tender? I really need my Mongolian Beef fix!! I need a beef expert!!