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When I am working on a recipe, I love to look at lots of different recipes for the same thing and pick what I believe are the best features. Part of my quest is for the ingredients that go in a dish and only occasionally for technique. As you might imagine, there are thousands of Chinese style Beef with Broccoli recipes. The big difference between them was mainly with thin sliced vs. cubed or thicker sliced beef. Either way, I don't see that it matters much.
That said, you can use almost any good quality cut of lean beef you like. If flank steak is cheaper than top round, by all means use it.