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What cut of beef should I purchase for making a quick stir-fried noodle dish?

Here is the recipe, which I've made using leftover chicken, and quickly cooked shrimp and pork, but never beef: https://food52.com/recipes...

Many thanks, friends.

asked by Mrs Beryl Patmore about 1 year ago

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PHIL

PHIL is a trusted home cook.

added about 1 year ago

I would lean towards sirloin , sliced thin.

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Aa86224d 39d9 4098 86e6 c1e1d3f8c3f9  stringio
added about 1 year ago

flank steak cut into thin strips against the grain. Cook them first in batches if your pan is small to just brown them. then remove them to a side dish while you stir fry the rest of your ingredients. this will prevent them from over cooking and getting too tough. after your other stirfry ingredients are where you want them, add the flank strips in, quickly toss and then serve.

if you are unfamiliar with flank they usually come as a whole muscle. The shape is like that of a a paddle. you can see the muscle tissue "lines". if you like small strips, first cut in half or thirds parallel to the grain lines. Then slice perpendicular to those lines for your stirfry strips.

a great marinade for these strips that I use all the time is: cornstarch, sambal, minced ginger, minced garlic, soy sauce, black pepper, green onion, sesame oil. You can play around with the proportions to fit your taste buds.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 1 year ago

I agree on using flank steak. I use it all the time for stir fries and it works great.

B16e31ba 4192 4270 8ee6 5c08e125a01c  1601198 10152741291297356 8973953800550224897 n
added about 1 year ago

The most flavourful is by far is very thinly sliced boneless short rib (think hotpot style). Lean cuts that are "tender" as a steak due to cooking it perfectly to a medium rare turn chalky and dry in the high heat of a wok. Short rib, on the other hand, is has lots of marbling which breaks up the muscles (thus allowing you to get lots of deep flavour from browning without the meat turning chalky), provides lots of beefy flavour, and gives it a buttery mouthfeel.

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Susan W

Susan W is a trusted source on General Cooking.

added about 1 year ago

I've never stir fried any beef to a chalky steak, but I've never thought to use boneless short ribs. Trying it the next time they are on sale.

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Susan W

Susan W is a trusted source on General Cooking.

added about 1 year ago

Flank steak and skirt steak are my favorites. Cook them no longer than 30 seconds per side and remove them. Add them back to the stir fry towards the end.

As Phil said, sirloin is good too. Top round (aka London broil in some areas) works well.

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PHIL

PHIL is a trusted home cook.

added about 1 year ago

Skirt is my favorite but it is expensive , I feel like it is a bit wasted in stir fry. I would rather eat it rare right off the grill but that's just me.

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Susan W

Susan W is a trusted source on General Cooking.

added about 1 year ago

I love it in stir fry and don't feel it's wasted at all, but I really love stir fry and put a lot of time and effort into them. Actually, skirt is probably my favorite cut of beef. I love it in stir fry, tacos and straight off the grill. I get mine from a farmer with a share of beef, so I don't pay the outrageous prices. Remember when flank and skirt steaks were really inexpensive?

79ca7fa3 11e3 4829 beae d200649eab49  walken the walk
pierino

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

added about 1 year ago

I would go with skirt steak as well. I'm skeptical about short ribs because I've hand trimmed them before and it doesn't seem practical when there are better uses for them.

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Susan W

Susan W is a trusted source on General Cooking.

added about 1 year ago

Pierino, I'm visualizing the thick boneless ones that my store has. I can see slicing them thinly down the end, but I have no clue if there will be too many gobs of fat. I am curious about it though. The flavor should be excellent.

79ca7fa3 11e3 4829 beae d200649eab49  walken the walk
pierino

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

added about 1 year ago

Susan W, I usually only see bone in short ribs but I have a method for cutting them flat that I picked up from Steve Raichlen. In the end you can leave the bone attached Korean style, or take it off and use the meat as you wish. Haven't tried it with stir fry but then I don't do that very often.

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PHIL

PHIL is a trusted home cook.

added about 1 year ago

Yes Susan, Skirts and hangers, nobody new what they were. Kill me to pay $14 a lb for the skirts.

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730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added about 1 year ago

Holy moly Phil. I've seen skirt as high as 9.99, but no higher. I keep forgetting about hanger. I see it at Albertsons for $6.99 occasionally.

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PHIL

PHIL is a trusted home cook.

added about 1 year ago

Here in NJ , if it's on sale it's 9.99 , hanger is about $9.99

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added about 1 year ago

I use flank steak, thinly sliced, for stir fry and it works well. If you are lucky enough to have a good Japanese market near you they sell very thinly sliced beef ( all cuts) that they use and it save a lot of time in preparation.

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