Last night I made a stir fry dish with beef. I purchased the beef from a local Hispanic market. It was marked as flap meat for fajitas, So, I thought I could use it for stir fry too.
First, cutting it into strips was like trying to hold onto a wriggling cat turning around in its skin. Next, one piece had silver skin and given that it was already so thin, I just couldn't get it off with my knife skills and not-sharp-enough knife. I tossed it.
Finally, after all that work, the meat was chewy.
So, CH'ers, what cheap cut of beef do you use for stir fry and fajitas? Any tips on how to best prep said meat before cooking?
Updated 2 months ago | 5
Updated 18 days ago | 9
Updated 5 months ago | 10
Updated 2 months ago | 8
Updated 4 months ago | 17