Flank steak: This is often my go-to for Chinese beef dishes. It features the appropriate number of marbling for max taste and cooks up rapidly without turning into chewy or rubbery. I hugely endorse splurging to batter and deep fry the beef, however, you could stir fry the beef rather https://sweet-paprika-pods19062.bloggazza.com/30295841/details-fiction-and-paprikachilli