Which steak is best for Mongolian beef?

It takes eight to nine minutes to cook Shungu's Mongolian beef recipe, making it quick and uncomplicated.

If you're concerned that velveting alone won't sufficiently tenderize a tough flank steak, there are two routes you can go.

One is to use a more well-marbled cut of meat such as top sirloin, ribeye, or even the fabled filet mignon.

The other, and likely cheaper, route, however, is to marinate the meat first, a step that is called for in many Mongolian beef recipes.

He marinates his flank steak for a few hours in a mixture of baking soda, cornstarch, salt, oil, and water. 

While baking soda is alkaline, it breaks down meat like an acidic marinade, while cornstarch gives beef a "fun, kind of slippery texture." 

Soy sauce and Shaoxing wine are added to other Mongolian meat marinades, but he leaves it to salt.