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Old 09-07-2019, 12:07 PM
 
Location: NYC
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Skirt or hanger steak cut into strips. Avoid meat too thin or too thick. That's why skirt steaks are usually perfect because they are just enough thickness and strong enough to withstand stir fry and need time to break down so it becomes soft to chew.
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Old 09-07-2019, 12:51 PM
 
Location: Retired in Malibu/La Quinta/Flagstaff
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Marinated top sirloin, thinly sliced against the grain.
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Old 09-07-2019, 06:13 PM
 
Location: Alexandria, VA
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Quote:
Originally Posted by Jkgourmet View Post
And do you tenderize it before? If so, how?
I suggest looking in the recipes thread, seem to recall seeing this asked before.
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Old 09-07-2019, 07:31 PM
 
1,908 posts, read 658,677 times
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I buy sirloin, freeze it for several hours and then slice it paper thin and then immediately marinate it and stir fry after an hour or so. It browns nicely and is so good when stir fried.
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Old 09-07-2019, 08:06 PM
 
Location: Brawndo-Thirst-Mutilator-Nation
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Heart is tastiest, very nutritious and can be had for a decent price.
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Old 09-07-2019, 08:07 PM
 
Location: East of Seattle since 1992, originally from SF Bay Area
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Quote:
Originally Posted by Jkgourmet View Post
Hmm. You're not The only one. https://www.cooksillustrated.com/art...tir-fried-beef. (Though serious ways recommends the more common cornstarch and egg white method.)

Does this work for other meats?
I use it for pork also, but chicken doesn’t need it. Baking powder is cornstarch and baking soda so it also helps seal in the juices. Plain Cornstarch is in my marinade for deep frying, such as sweet and sour chicken or pork, which I fry 3 times, 1 to seal, 2 to cook thru, 3 to make nice and crispy.
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Old 09-07-2019, 11:29 PM
 
Location: Pacific Northwest
1,681 posts, read 609,273 times
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I usually use skirt steak, flank or flat iron for stir-fry.
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