Beef Stir-Fry Strips Are Tough
I'm using Porterhouse which I cut (correctly - was shown how) into strips to use in Beef Noodle Stir-Fry. I use this cut as I don't like to give my young girls fatty meat (I'm sure they eat enough garbage when I'm not looking!) How come the beef - if that's what it is - in Chinese restaurants is always soft? How can I achieve this? Thanks in advance.