I was too late to join in on the last stir fry beef question. I
started to notice a few years ago that I hated the beef that the
chinese restaurants used, even some of the better ones whose standard
beef with broccoli type dishes were $15. The beef was slimey and I
had no idea why.

One day it dawned on me what they use. They use the thick part of the
brisket, the part that contains all the fat rather than the thin or
flat cuts.

Go try to ask a waiter in a chinese restaurant, or better still a
take out place, not to use the slimey beef. It's an exasperating
experience but funny. The usual response is, "we have no slimey
beef."

On Tue, 08 Mar 2005 14:48:56 -0500, wrote:

>I was too late to join in on the last stir fry beef question. I
>started to notice a few years ago that I hated the beef that the
>chinese restaurants used, even some of the better ones whose standard
>beef with broccoli type dishes were $15. The beef was slimey and I
>had no idea why.
>
>One day it dawned on me what they use. They use the thick part of the
>brisket, the part that contains all the fat rather than the thin or
>flat cuts.
>
>Go try to ask a waiter in a chinese restaurant, or better still a
>take out place, not to use the slimey beef. It's an exasperating
>experience but funny. The usual response is, "we have no slimey
>beef."

say no to slimy beef!

wrote:
> [snip] The usual response is, "we have no slimey
> beef."

You're misunderstanding the accent. He is actually saying, "Get out,
you slimey beetch." Beetch is server-speak for troll.

I find that the best way to get great food and service at most any
restaurant is to start out by asking, "Please don't serve me the slimy
beef or the curdled milk or those spoiled vegatables". Owners, cooks
and waitstaff appreciate this kind of honesty.
Works at car dealerships too. "Please don't sell me a piece of crap
like the one you sold me the last time".
Well, his screen name is "x...". One can only surmise.

> wrote in message
...
>I was too late to join in on the last stir fry beef question. I
> started to notice a few years ago that I hated the beef that the
> chinese restaurants used, even some of the better ones whose standard
> beef with broccoli type dishes were $15. The beef was slimey and I
> had no idea why.

Drege in corn starch before frying

See below:

Spicy Orange Beef and Broccoli

Prep Time: 20 minutes
Yield: 4 servings


3/4 lb beef flank or sirloin sterak, cut across the grain into thin strips
Grated peel of 1 large orange (about 2 tsp)
1 Tbsp grated fresh ginger or 1 tsp ground ginger
3 Tbsp Argo® or Kingsford's® Corn Starch, divided
3 Tbsp sherry or orange juice
2 Tbsp soy sauce
1 Tbsp concentrated beef flavor broth or 1 beef bouillon cube
1 Tbsp sugar
1/4 to 1/2 tsp crushed red pepper
1/2 cup water
2 Tbsp Mazola® Oil, divided
3 cups broccoli florets*

In medium bowl toss beef, orange peel, ginger and 1 tablespoon corn starch
to coat meat lightly; set aside.

In small bowl stir sherry, soy sauce, concentrated broth, sugar, crushed red
pepper, water and remaining 2 tablespoons corn starch until blended.
In wok or large skillet heat oil over medium-heat. Add beef and cook
stirring quickly and frequently (stir-fry) 2 minutes.
Add broccoli and stir-fry 3 minutes or just until tender.
Stir soy sauce mixture until blended then pour into wok. Stirring
constantly, bring to boil and boil 1 minute. Serve with cooked rice noodles
or rice.

..

Dimitri