Flank steak: This is certainly my go-to for Chinese beef dishes. It features the correct level of marbling for max taste and cooks up speedily without becoming chewy or rubbery. I extremely suggest splurging to batter and deep fry the beef, even so, it's possible you'll stir fry the beef https://beijingredpepper03457.sharebyblog.com/30920237/indicators-on-paprikachilli-you-should-know