Which would you do? I have only ever braised them before, not looking to do that
Sounds like Mongolian Beef to me!
By “Flanken” do you mean Flank Steak?
That was my assumption, but looking it up now, it appears to mean short ribs cut into slices. Which would still work with the Mongolian Beef recipe above. 
yup, little bitty short ribs slices things
Argentine style is fantastic. First build an asado grill. Then find some short ribs from a grass fed cattle. It has to be very fresh meat from a steer slaughtered that day. Sprinkle with salt and a bit of lemon juice on each side, then cook directly on the grill for 15 minutes. Serve with chimichurri for some reason.
I think I’ve only had them Korean style, which I enjoyed. But I clearly need to test the others.
Did a marinade of soy, rice wine vinegar, ginger, tons of garlic some other stuff, let them soak overnite, fired up my heavy duty cast iron grill pan, gave them about 4 minutes a side on super hot turn on the kitchen fan and they were good!
Sounds delicious. I’m pricing short ribs now to get some hamburgers stocked up for summer. The price is absurd now, short ribs were for a while an ignored cut of beef, then short rib recipes began popping up like mushrooms on popular media and the prices are now $9.98 a pound and up around here most of the time. I do think short ribs come smaller and more tender now as a result of cattle being converted to food at a younger age, that might have been driven the new found popularity.
Too right on short ribs, I get them at the day old meat counter because meat to bone ratio makes them crazy expensive. These little flanken, and I rarely see them, were great
I’m not sure if “riblets” are “flanken”? But my neighbor bought a cardboard box/crate of “Pork Riblets” for $20- so many lbs. Fer so cheap- the cut popularized by Applebee’s ayce. Then we had a Bbq Showdown, who could make the better riblet. We each had our own styles and ingredients. I would do a gochujang with garlic and ginger and soy, if I were to grill them today…
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This was beef and labeled flanken
My Mexican MIL makes tacos out of them. Cooks them on the grill. I haven’t done them in a while, but the dogs love the bones.
Ditto. My wife sometimes makes her own, but she shortens the cooking time and sometimes the connective tissue is a bit too chewy for my taste.
I think “Flanken” is an obvious Germanic-English term of “Metzgerei” or Butchery, and refers to the “cut” and anatomy. Not necessarily the beast. Need a saw.
Tomato, Tomatoe… Schnitter, Schneiderei.
Showed up in my feed today. To allay any remaining confusion
I was getting in my searches that “Flanken” might have a Jewish History.
It’s certainly a Yiddish word and it features heavily in Ashkenazi Jewish stews and soups. I can still taste my grandmother’s cabbage borscht with big chunks of flanken…