Flank steak: This is often my go-to for Chinese beef dishes. It boasts the right level of marbling for optimum taste and cooks up swiftly without getting chewy or rubbery. Warmth a wok on superior with a handful of tablespoons from the vegetable oil you utilized to fry the beef. https://titusegjsa.angelinsblog.com/30449019/red-chili-pepper-crushed-mixed-with-seeds-an-overview