What type of steak do chinese restaurant use in "Mongolian Beef"?

Or any of their menus that calls for beef, how do they make it so soft and tender?|||flank steak. sirloin steak. some places may use a little baking soda in the marinade which helps break down proteins and soften the meat. you can also use a meat tenderizer that contains papaya extract.|||They use flank steak, the same steak you get when you order steak fajitas...it is cut across the grain it it more tender cut this way..and it cooks very fast, the long it cooks the tougher it gets.|||wow this is for that moron guy Hotdog..are you really that ignorant?..cat or dog?..such a very prejudice answer!..and its very offending esp to us asians, we're proud of our heritage and not all asians eat dog or cat!|||Most cuts of meat work--it's the thinness and the shortness of the muscle fibers rather than anything else.|||flank or skirt taste, cut very thinly on an angle: this technique produces shorter cooking times yielding a more tender result|||hi,





my uncle is a professional chef at a 5 star hotel in Taiwan. He cooks Mongolian Beef with flank steak and they tenderize it even more by marinating the meat for 12 hours with a special sauce. The sauce contains baking soda in it. To find the recipe of the sauce, you can google it or if you want it, email me and I'll ask my uncle for it.|||sometimes it is dog and / or cat . when it is beef they dip it in egg white and this tends to make it cook more tender