← Replies in 30-Minute Mongolian Beef Recipe

I used flank steak and it was pretty tough. I would try to choose a different cut of beef next time. I doubled the recipe, and it was so good that we ate it for days

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Rachel Sergi· last year

You could do what the Asians do. Get your meat all sliced then sprinkle a tablespoon of bicarbonate soda and massage it in. Really tenderizes the meat. I watched it on an Asian cooking show. Great tip

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Amanda Lasseter· last year

Never heard that, thank you!