Quote:
Originally Posted by martyleach
Wow, that looks great John! Did you do anything to tenderize that flank steak beforehand or did the thin pieces take care of that? I love a good stir fry and that looks awesome.
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I cut it across the grain into 1/4" strips then put the approx 12 oz of beef into a shallow bowl with 1 TBS soy sauce, 1 TBS Shao Hsing rice wine, 2 1/4 tsp cornstarch, 3/4 tsp sugar, and 1/4 tsp salt. It sat for only 10 mins before it hit the wok.
The beef came out tender.
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-John
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