How to properly slice beef for Chinese stir fry?

Choosing the right part of beef for Chinese stir fry is crucial, and slicing properly for a tender taste is often an important step people would miss, or didn’t think it would matter.

 

Usually choosing the right part for stir fry need to consider three things:  tenderness, thickness and boneless.  I usually take the flank steak to stir fry for the price, size and tenderness.  I rarely choose expensive parts like New York steak, chuck rib, or rib eye and bear in mind that all stir fry beef should be fully cooked.

 

Pay attention to how the line of meat goes when slicing the beef, if the lines go horizontally you should slice in vertical cut like how the picture is shown.  For a great tenderness always avoid slicing along the lines.

 

 

炒嫩口牛肉切法

 

很多人都會特別選購法蘭士的部位來做炒牛肉,購買和切的時候牛肉本身都非常軟和嫩,為什麼炒熟之後會韌呢?

 

選購炒牛肉需要留意合適的厚度,然後切之前就是留意肉紋。如果想牛肉嫩口的話就一定要逆方向切牛肉,例如圖中牛肉紋打橫,那麼就要從上而下逆紋而切。

 

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