![]() ![]() Flank steak (sliced against the grain) is most commonly used to make Mongolian beef, although any quick cooking beef works great.It also helps to thicken the sauce, allowing it to fully coat the beef. Coating beef in cornstarch is important because it helps to tenderize the beef. ![]() Tips and Tricks for Mongolian Beef Success Gently press excess liquid from the tofu before cutting it into pieces and continue on with the recipe as written!
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