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?

In article >,
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


I've noticed this, both ways. Sometimes I won't like a dish at a Chinese
restaurant and then some time later I will. We've eaten at the same
Chinese restaurant near our house since we bought the house 25 years ago.
There's never been a for sale sign in the front, but I suspect that it has
changed hands several times over that period. I've noticed that the
waitstaff has changed completely several times. There'll be the same
waitstaff for a few years, and then all at once they are all gone and all
new staff are there. I assume the kitchen staff are changing also.

Bad beef in Chinese dishes can be caused by poor quality (cheap) beef or
bad cooking. I've seen both.

My recommendation? Try another restaurant. Note also that it's not
possible to get stir fry beef that is both good and cheap. If the dishes
at a restaurant are too cheap, expect tough stir fry beef, even if it is
cooked correctly.

--
Dan Abel
Sonoma State University
AIS

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

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 have noticed the same tendency in Chinese food. It's all the same
anymore. Once, I made a trip to get food from a place I used to
really like, I might as well have saved the trip. Even the Wonton
soup was all pasta and sucked. I swear, the Chinese mafia has moved
in and the restaurants don't cook anymore, they just buy buckets of
beef and broccoli/etc from some comglomerate.

At any rate, a couple of issues ago, in Cook's Illustrated, they
explained how the Chinese 'velvet' meat. I think it involved
cornstarch, I should have saved it.

nancy

"Nancy Young" > wrote in message
...
> 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 have noticed the same tendency in Chinese food. It's all the same
> anymore. Once, I made a trip to get food from a place I used to
> really like, I might as well have saved the trip. Even the Wonton
> soup was all pasta and sucked. I swear, the Chinese mafia has moved
> in and the restaurants don't cook anymore, they just buy buckets of
> beef and broccoli/etc from some comglomerate.
>
I'm always impressed with the lean beef in the places around here(NY). The
only dish that has fatty beef is Sesame Beef and it is extremely fatty but I
now know to expect that when ordering that particular dish.

On the wonton thing, there is only 1 place around my neighborhood that makes
their wontons in house and they rock. All the other places have identical
wontons which leads me to believe they are manufactured and they suck.

"Nancy Young" > wrote in message
...
> wrote:
>
> I have noticed the same tendency in Chinese food. It's all the same
> anymore. Once, I made a trip to get food from a place I used to
> really like, I might as well have saved the trip. Even the Wonton
> soup was all pasta and sucked. I swear, the Chinese mafia has moved
> in and the restaurants don't cook anymore, they just buy buckets of
> beef and broccoli/etc from some comglomerate.
>
Look around, often the "hole in the wall" type places are the best. The big
trend seems to be the buffet places that make buckets of industrial food.
But often there are gems just waiting to be found. There is an example of
that in my small hometown. A few years back a Chinese family opened a small
place in a nearby town. The place is squeaky clean, the food quality is
excellent, varied and prepared on demand. Some of their family members
opened a small place in my town and it also has the same qualities. You
wouldn't find either of the places unless you were looking for them because
they are not in malls but just in older buildings on "Main St.". Both do a
good business I think mainly from word of mouth.



> At any rate, a couple of issues ago, in Cook's Illustrated, they
> explained how the Chinese 'velvet' meat. I think it involved
> cornstarch, I should have saved it.
>
> nancy