Butchers... ? What "cut of meat" is this?!
Occasionally, I eat at an Asian restaurant and at the buffet, they have a dish that is "Beef 'n Broccoli!." The beef is sliced thin and it is nice and tender!. What is the cut of beef that I need to purchase at the meat market to make the recipe!? The restaurant is so busy that I hate to interupt the staff to ask them!. Www@FoodAQ@Com
Answers:
Wildflow there are two answers to this, the flank steak cut on the bias for braising, for other dishes like the stir fry, you will find they use a more tender cut!. Yes your right the meat is relatively cut thin!. If you see how the Japanese cut, it's almost transparent, that's how thin that is, but then your talking experience with the knife and many hours in meat preparation for them!.Www@FoodAQ@Com
I am a former chef and worked in Asia, and I have cooked with many Chinese chefs, they do use rump or chuck steaks or roasts it is tenderized with the various spices, egg whites, cornstarch and before stir frying, almost 98% of the chinese chefs will deep fry the meat, first to seal in the juices, and to also keep the flavours in, then add it to the base veg, broccoli and the stock, seasoning and then the cornstarch/arrowroot or tapioca starch slurry to thicken the sauce and serve it!.
The marinade serve to add flavour and tenderness and then the quick fry seals in the juices and keeps it from getting tough and overcooking, they do this with pork, chicken alsoWww@FoodAQ@Com
The marinade serve to add flavour and tenderness and then the quick fry seals in the juices and keeps it from getting tough and overcooking, they do this with pork, chicken alsoWww@FoodAQ@Com
I am not a butcher, but I am an experienced cook!. That cut of meat is sometimes round steak but more often it is flank steak, cut on the bias!. Hope that helps!.
also, I wouldn't hesitate to ask the waiter about a recipe, or cut of meat!. A good restaurant will happily share info with a diner!.Www@FoodAQ@Com
also, I wouldn't hesitate to ask the waiter about a recipe, or cut of meat!. A good restaurant will happily share info with a diner!.Www@FoodAQ@Com
You say it is from a Chinese Restaurant and that the meat is LOVELY AND TENDER!?
Ho my dear!.!.!.!.!.!.
They have been serving you dog!.
They simply love dog meat the Chinese do!.!.!.!.!.!.
So tender and moist!.
Especially the Dalmation type!. Big enough to slaughter in the back yard without much noise!.!.!.
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Ho my dear!.!.!.!.!.!.
They have been serving you dog!.
They simply love dog meat the Chinese do!.!.!.!.!.!.
So tender and moist!.
Especially the Dalmation type!. Big enough to slaughter in the back yard without much noise!.!.!.
Www@FoodAQ@Com
I'm not a butcher, just a woman who has been cooking for 50 years!. I think what you'll need to buy is a round roast or round steak!. It has very little fat in it, and is tough unless cooked properly!. Sliced thin, it's very good!. Www@FoodAQ@Com
I highly doubt , with meat prices today, that you are being served sirloin at a Chinese buffet!. As some of the others suggested, it is most likely flank steak!.Even that cut isn't cheap anymore though!.Www@FoodAQ@Com
Most chinese restaurant use rump for their dishes!. It's fairly soft when cut very thinly!. Rump you either cook very quickly or very slowly!.Www@FoodAQ@Com
Thin sliced sirloin tipsWww@FoodAQ@Com
This is cut from either tender lion of beef!.!.!.!.!.
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Sirloin Tip!.!. Sliced real thin pound meat and marinate at least 30 min!.!.Www@FoodAQ@Com
i think sirloin im not a butcherWww@FoodAQ@Com