[imcarthur]

Originally Posted by jyl

Skirt is also used, I think. But you're going to marinate it and cut it into strips, and serve it in a jumble of stuff, so I don't feel the exact cut is critical. Something cheap.

Agreed. Just bias slice the dense cuts thinly - round, rump, sirloin etc so they fry fast & don't have time to toughen.

Ian