Mongolian BBQ Meat Cuts?
I am planning on slicing meat with a slicer for Mongolian BBQ and have decided on slicing frozen chicken breast and frozen pork shoulder butt.
What I do not know though, is what I should use for beef. The meat generally at the local BBQs is rather tough, but I am hoping a somewhat higher quality meat would counteract this.
I bought Pork Shabu-Shabu from the local international market and it was delicious and tender. The worker in the meat department said it was pork shoulder so that's why I am choosing that. Chicken breast is the only thing I can think of that would have enough meat for slicing with a slicer and give good size once cut "paper" thin.
Are my choices correct? What type of cut should I use for beef?
Best Answer
For the beef, I would recommend rib-eye. A traditional Philly cheese steak uses thinly-sliced rib-eye, so it's time tested.
Other than that, I bet sirloin would do well with quick, hot cooking. It doesn't have much fat or connective tissue, so you don't have to worry about melting anything before it becomes tender.
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What kind of meat is Mongolian BBQ?
MONGOLIAN BBQ MEAT: 1 lb beef tenderloin steaks slice into strips. 1 lb pork thinly sliced into strips.What makes Mongolian BBQ?
Mongolian barbecue is a stir-fried meal great for parties. It's called Meng Gu Kao Rou (\u8499\u53e4\u70e4\u8089) in Chinese. Each person can choose different types of meats and vegetables, which are then cooked on large solid iron griddles at a very high temperature. Despite its name, the dish is not Mongolian, and not exactly barbecue.What makes Mongolian beef Mongolian?
Mongolian beef is a dish from Taiwan consisting of sliced beef, typically flank steak, usually made with onions. The beef is commonly paired with scallions or mixed vegetables and is often not spicy....Mongolian beef.A plate of Mongolian beef with noodles and riceCourseMain courseServing temperatureHot4 more rowsHow do I get the most out of my Mongolian BBQ?
How To Get The Most For Your Mongolian Grill Dollar!Cutting
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Answer 2
Because you're slicing it thinly, so long as you slice it against the grain, you can actually get away with cheaper cuts of meat.
I've never made mongolian beef specifically, but for stir fries, my preferred cut is bottom round -- it has more flavor than many of the other inexpensive cuts, and it's fairly easy to follow the grain. It's lean, but there's still a bit of intermuscular fat. If you want really large sheets of meat, you can get bottom round roasts, rather than a bottom round steak.
As you're slicing it thinly across the grain, you can get away with cooking it more well done. I typically take it to medium at the most, preferably medium rare.
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