I asked this question a couple of years ago and then completely forgot about it. Although I found the post, the thread died soon after without an answer, so I'm asking again...
I'm interested in the type of beef that Chinese restaurants use, the ones who don't use the good meat like the flank steak or the flap meat. When they charge $5 for a dish and it's large enough for 2 meals, I doubt they are using the good stuff, right? So what meat do you think they are using? I'm not saying I want to do that all time, but maybe at least to try it. I'm hoping there are alternatives that don't require the baking soda.
I know Safeway sells one that is marked "stir fry" and taste like the beef in beef stroganoff, and that's NOT what I'm looking for. Thanks.
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