Beef question

[Tony R]

Maribel wants me to make broccoli and beef like they do in Chinese restaurants.

I was thinking of getting thin chuck steaks and cutting them into strips...would this be fine?

Or should I get a chunk of chuck roast and have the butcher slice thin?



Thank you for your time.

 

[James N]

Myself i'd use neither of those and go with thin cut sirloin and have the butcher run it thru there tenderizer.

 

[Dave/G]

My choice for this dish is flank steak

 

[James N]

My choice for this dish is flank steak

And that's good choice Dave.

 

[James Mundy]

They more than likely velvet their meat in the restaurant. If you want the same kind of tenderness you will have to do the same - http://kitchenencounters.typepad.co...-velvet-tenderize-food-like-the-chinese-.html

 

[Bill Schultz]

Bingo, we have a winner. I watch those fellows at the Wok when I go to a Chinese Restaurant. They are pulling meats out of a flat plastic bin behind them and it always looks pale or pre cooked whitish

 

[John Solak]

Sirloin steak. Place it in the freezer for about 20 minutes to firm up a bit, then slice it as thin as you can. Sirloin is pretty lean and has a good beef flavor.

 

[Jason Noble]

I say flank, skirt, or sirloin whatever has the best price.

 

[Rich Dahl]

Tony, whatever you choose if you want that authentic Chinese flavor and texture definitely do the Velvet thing that James Mundy posted above. I've been doing that for quite awhile now and it does make all the difference in world.

 

[Wolgast]

Sirloin steak. Place it in the freezer for about 20 minutes to firm up a bit, then slice it as thin as you can. Sirloin is pretty lean and has a good beef flavor.

What John said.

 

[Noe]

Tony take a sirlion steak and pound it out milanesa style.

 

[Jak Stepan]

Agreed... Sirloin yes. Flank yes. Roasts no. Theyd turn out too tuff. I know you California tony... This means we got pics coming our way right?

Hehe

Don't lift the lid...

 

[Tony R]

Agreed... Sirloin yes. Flank yes. Roasts no. Theyd turn out too tuff. I know you California tony... This means we got pics coming our way right?

Hehe

Don't lift the lid...

For sure.

Maribel approved a purchase for a weber wok.

 

[Tony R]

Thanks everyone.

 

[Clint]

I made it for the 2nd time this week (twice in my life for that matter), first time I used skirt, today I used flank. Both were very good, but I preferred the skirt. Cut closely against the grain (1/4").

This is the recipe I used, from The Chinese Takeout Cookbook

I highly recommend this cookbook in case you haven't noticed! I've made 8 things from it..... it's a learning experience....delicious, and fun! I'm hoping to merge some of the stuff w/ bbq etc as I get better.

 

[Clint]

Bingo, we have a winner. I watch those fellows at the Wok when I go to a Chinese Restaurant. They are pulling meats out of a flat plastic bin behind them and it always looks pale or pre cooked whitish

It might be a corn starch coating? There's like 1 tsp in most of the marinades & sauces I've made up so far------really seems to make the meat brown nicely, of course that might be the thin hot carbon-steel wok too......should've seen the sear from some ground pork I did yesterday for dan dan noodles...holy sh!p (no cornstarch) The marinade pictured above keeps the meat pretty dark.....not whitish at all.

 

[B Gin]

My choice will be a Flatiron steak or a chuck top-blade steak. They're both the same only the former is trimmed and ready for use whereas the latter has a strip of collagen running thru the middle and has to be removed (some places sell it silver-skin attached to its sides that also needs to be removed). Very tasty and tender.

 

[Brett Grant]

I would consider beef tenderloin butterflied and pounded. I used it in a Cook's Illustrated recipe and it was pretty tasty.

 

[Brett Grant]

Sorry, I was confused. The CI recipe used pork tenderloin, so ignore whatever I said.