Hope I can word this question right :)
When we go out for Thai food there is a cut of steak that is soft, not chewy, in thin little strips.
Does anyone know what the trick is ? Is it the cooking method, the cut of steak?
When I buy the kind of steak used in stir fries it tastes good but isn't quite the same.
I appreciate your insight!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)