Flank steak, cut across the grain. (Freeze it a bit to make it easier to cut.)

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monkeymom added almost 3 years ago

Yes, flank steak. I also use flap meat or flap steak if I can find it. It should be relatively inexpensive cut that you use.

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pierino is a trusted source on General Cooking and Tough Love.

added almost 3 years ago

For a stir fry I would go with rib eye or skirt steak, observing the slight pre-freezing method recommended earlier. I do this when I grind meat as well.

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Bevi added almost 3 years ago

I like to use rib eye.

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