notbob said...

> I know this was covered awhile back with a brocolli/beef thread, but I'm
> too lazy to dig through grougle and it's been long enough to cover it
> again. So, the question is, how do you make cheap beef tender for stir
> fry? Marinate? Cross-grain slicing? Seems I recall one poster
> mentioning a 'special' pre-cook technique, but I forget the term. Can't
> be the cut, as I doubt Chinese take-out is using sirloin. What's the
> secret to tender beef in brocolli-beef, thai waterfall beef, and other
> classic beef stir-fry dishes?
>
> nb


nb,

I routinely got Mongolian beef and Tangerine beef as flank steak pre-sliced
across the grain into paper thin strips before stir fry. It all went very
quick.

Never made it myself but I'd bet it was the oil it was quick stir-fried in
that helped it stay tender. They probably cooked it to before rare and then
let the rest of the stir fry finish it off in the take out carton.

They'd give me a mountain of the finished dishes and I never got tired of
either. I was semi broken-hearted when they demolished the strip mall, 23
years ago.

None since.

Good luck,

Andy