Problems cooking London Broil?!
My problem is, using either vegetable or corn oil, it foams. It's almost like I am boiling it rather than frying it. What am I doing wrong? How do I stop the foam
Answers:
Make sure the wok (or pan) is really hot, and don't overcrowd it. Cook the meat in batches so it doesn't 'steam'.
Mushu is right, sounds like your pan is not hot enough and/or you may be overcrowding the meat.
I find London Broil to be a bit tough for this type of meal but if you like it, that's what counts. I like to use skirt steak for my stir fry... so tender.
Good luck!
London broil is usually broiled and cut against the grain. Maybe you are using too much oil. Try a spray, personally I do all my cooking with olive oil but you do have to be careful. Olive oil won't take high heat like the veggie oils do.
Yummy!
How much oil are you using? I always broil my london broil. It works good for rare. Remember high temp, cook quick for rare in any case.