I want to try a recipe for Gyudon (shown below) that calls for thin-sliced "Sukiyaki Beef". My local grocery store doesn't carry anything by that name. I'm comfortable with thin-slicing beef myself (possibly partially freezing it first), but I'm unsure what cut to start with.
What types or cuts of beef should I start with for Sukiyaki, Gyudon, Shabu Shabu, or other "Sukiyaki Beef" dishes?
I happen to have a rump roast in my freezer. Will that work?
Conclusion: Made it with rump roast. It sliced easily, cooked perfectly, and was tender and delicious.