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