"notbob" > wrote in message
...
>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

I've had good luck following Barbara Tropp's instructions: cutting across
the grain, marinating, then pre-cooking (I think she calls it "velveting" ).