Selecting Ingredients--beef (ck) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
-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
Source from luhu.jp
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
Source from luhu.jp