"With Lunar New Year just around the corner, palate memories of Asian-themed dishes tempt me and fuel my desire to cook. Of course, the choices seem endless, but this year in an effort to make dishes that are quick to prepare as well as delicious, I'm turning to a simple beef stir-fry. OK, I'll probably also make some dumplings that friends tell me promote prosperity in the new year, but the main event will be strips of beef stir-fried with carrots and mushrooms,"
"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."
Memories of Asian-themed dishes inspire a simple beef stir-fry featuring thin strips of beef with carrots and mushrooms over rice for Lunar New Year. Flank steak offers rich, beefy flavor and works well; top sirloin is slightly more tender but costlier; choice-grade round tip strips are a convenient alternative. The recipe yields four servings and uses a marinade of water, oyster sauce, cornstarch, and baking soda to tenderize and coat the beef. Ingredients include soy sauce, sesame and vegetable oils, mushrooms, carrots, green onions, and garlic. A teaspoon of hot sauce can add acidity and heat.
Read at Boston Herald
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