"So which cut of beef is best for a stir-fry? Flank steak (which is cut from the abdomen of the steer) is prized for its rich, beefy flavor, and it is tasty in a stir-fry. Top sirloin is a little bit more tender than flank but is often more expensive. My local Albertson's market stocks strips of choice-grade beef round tip; convenient, indeed, it's ready for stir-frying. They recently had it on sale at $8.99 a pound."
"1. Cut steak in thirds with the grain, then slice each piece thinly against the grain. Whisk 1 tablespoon water, 1 tablespoon oyster sauce, 1 tablespoon cornstarch and baking soda in medium bowl. Add beef and toss to combine. Allow it to sit at room temperature for 15 minutes."
"To add palate pizzazz, I like to add a teaspoon of Frank's Redhot to the soy sauce mixture in step 1. It adds a little hot spiciness as well as welcome acidity."
A quick beef stir-fry pairs thinly sliced flank steak with mushrooms, carrots, and green onions served over rice. Flank steak is prized for rich, beefy flavor while top sirloin offers slightly more tenderness at higher cost. The beef benefits from a brief marinade of water, oyster sauce, cornstarch and a touch of baking soda before resting at room temperature. Cooking uses a mix of vegetable and toasted sesame oils for sautéing mushrooms and carrots, then searing the beef briefly to finish. A dash of hot sauce can add acidity and spicy brightness.
Read at www.ocregister.com
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