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wrote:

> I used to love Pepper Steak, Beef with Broccoli and a lot of beef
> dishes from Chinese restauarants. Then about 10 years ago it seemed
> as though the quality of the beef the restaurants used changed. It
> became very fatty and very slimey. I stopped ordering beef dishes
> because I hated the beef and I had no idea what they used that was so
> slimey. Then one dayI figured it out. I think they use the fatty
> thicker brisket. Has anyone else stooped getting beef dishes for the
> same reason and do you think it is the thick fatty section of brisket?

I'm fairly positive that most 'quality' Chinese restaurants use Flank
Steak for Beef & Green Peppers etc... The problem you're seeing is
probably not related to the cut of meat but more of dishes being cooked
in bulk and scooped out of a steam-table when ordered.

~john