Selecting ingredients--beef (ck)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Area of Influence: N/A Serves: N/A | ||
Directions
Chinese cookbooks often recommend flank steak for stir-fried recipes because it slices easily into thin pieces of uniform size, holds up well under the constant tossing around, and is flavorful. London broil cut from the shoulder also works well, and it is used in the stir-fry recipes in this book because it is more commonly available from kosher butchers.
Once you have experienced cutting beef thinly, you can use any cut you desire, except for brisket.
Brisket has its own distinctive texture and excellent flavor, and comes out marvelously well in the red-cooked dishes. The long, slow simmering in soy sauce gives the meat a lovely Chinese tinge.
Leftover brisket can be turned into wontons.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David Publishers, Inc., 1989
Entered by: Lawrence Kellie