What cut of steak should I use to make Mongolian beef? We recommend using flank steak when making Mongolian beef. You can also use skirt steak. Each should be sliced thinly against the grain. This cut will cook quickly and soak up the flavors of the marinade. You could also use traditional cuts of steak like sirloin, ribeye, or strip steak. What does it mean to slice the meat against the grain? When you look at a cut of beef, you can see lines in the muscles which is called the grain. This grain is particularly easy to see in a beef cut like flank steak. The grain provides a natural breaking point in the meat. Slicing against the grain means to cut the meat perpendicular to these lines. This will provide the maximum number of breaking points in the meat, giving you a tender easy to chew piece of beef. If you slice the meat parallel to the grain, you won’t have those natural breaking points in the meat, which means you’ll have a tough, chewy piece of meat.
If you like this recipe, you may be interested in these other Chinese take-out style recipes you can easily make at home:
Orange ChickenEasy Chinese Pepper SteakSpicy Szechuan Shrimp and BroccoliEasy Kung Pao Chicken
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