Stirfry

Typically, stir fry in HK does not make use of a lot of sauces, or spices for that matter. The key is "wok chi" something unobtainable in a home kitchen. For the home chef, best results are from burning a wok until smoking, add oil and add vegetable ingredients then meat and toss until just cooked through. Then toss in a touch of light soy and sugar (think deglaze). The resulting dish should be fairly dry. This will give it a complex caramalized and a touch of smoky flavor.

quote:

Originally posted by Robsauce:
I'm looking for a new and awesome stir fry recipe. I got some flank steak thawing in the fridge. Any suggestions on what to make?

First order of business- forget the frozen flank steak for stir-frying.

quote:

Originally posted by Board-O:

quote:

Originally posted by Robsauce:
I'm looking for a new and awesome stir fry recipe. I got some flank steak thawing in the fridge. Any suggestions on what to make?

First order of business- forget the frozen flank steak for stir-frying.

suggestions on best beef to use? i find that a leftover chunk of bbq'd rare rib eye does a great job (maybe because it has already lost some juices in the grilling process, and does not leak out too much water into the stir fry). can you get boneless short rib beef? I always find that I like stir fries that have been similar to kalbe ribs.

My favorite is skirt steak.

If chinese restaurant tasting beef stir fry is what you are after, then FYI, beef is soaked in a baking powder water mixture for 20-30 minutes and then rinsed off before being stir fried in Chinese cooking. The cut of the meat is generally not as important as this process pretty much expands, tenderizes, and dilutes the beefy taste in the dish. Otherwise, a high fat content beef such as ribeye or short ribs works.

Robert, what I don't understand is why my post with sincere advice was removed and people are calling each other "a-holes" with impunity on other threads.

quote:

Originally posted by Board-O:
Robert, what I don't understand is why my post with sincere advice was removed and people are someone calling each other another an "a-hole s " with impunity on other threads.

You weren't munching on popcorn.

Ended up making a thai coconut curry dish. The flank steak turned out wonderfully tender.

quote:

Originally posted by Robsauce:
Ended up making a thai coconut curry dish. The flank steak turned out wonderfully tender.

I woundn't have gone with flank steak.

Nor would I. Brisket would be my go to for curry dish.