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.