Look for shaved beef steak: napkin-thin slices of beef that can come from any part of the cow. Mongolian beef can be made with different types of thinly sliced or small-cut meat, and if shaved beef isn't an option, place a piece of flank steak in the freezer until it's quite firm but not totally frozen and then thinly slice it across the grain. Then, when the beef meets with sauce, the cornstarch not only helps thicken the sauce, but it also helps the sauce coat the beef deliciously. Meanwhile, toss the shaved steak in a mixing bowl with the cornstarch until evenly distributed. Use a fork or tongs to remove the beef when it is browned, transferring it to the paper towels.

Source: ABC News October 03, 2017 13:52 UTC