"So which cut of beef is best for a stir-fry? Flank steak (which is cut from the abdomen of the steer) is prized for its rich, beefy flavor, and it is tasty in a stir-fry. Top sirloin is a little bit more tender than flank but is often more expensive. My local Albertson's market stocks strips of choice-grade beef round tip; convenient, indeed, it's ready for stir-frying. They recently had it on sale at $8.99 a pound."
"Beef, Mushroom and Carrot Stir-Fry Yield: 4 servings INGREDIENTS 3/4 pound to 1 pound flank steak, trimmed 1/2 cup plus 2 tablespoons water, divided use 3 tablespoons oyster sauce, divided use 2 tablespoons cornstarch, divided use 1/4 teaspoon baking soda 1 tablespoon soy sauce 2 tablespoons vegetable oil, divided use 2 tablespoons toasted sesame oil 10 ounces sliced fresh mushrooms 3 medium carrots, peeled and cut into 2-inch matchsticks"
Lunar New Year meals include quick Asian-themed dishes such as a beef, mushroom and carrot stir-fry served atop rice. Meat selection notes recommend flank steak for rich, beefy flavor and top sirloin for more tenderness; choice-grade beef round tip strips provide a convenient alternative. The recipe yields four servings and lists specific ingredients including flank steak, oyster sauce, cornstarch, baking soda, soy sauce, vegetable and toasted sesame oils, mushrooms, carrots, green onions and garlic. Marinating the thinly sliced beef in a mixture of water, oyster sauce, cornstarch and baking soda tenderizes it. A cook's note suggests adding hot sauce for acidity and heat.
Read at The Mercury News
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