Flank steak: This is my go-to for Chinese beef dishes. It features the best degree of marbling for maximum flavor and cooks up rapidly without turning out to be chewy or rubbery.Sauce Tweaks: You can alter the sauce to fit your individual preference by adding kind of sugar to make it sweeter, roughly purple wine vinegar to regulate the tanginess,

As soon as each of the beef is completed frying, pour most of the oil out and depart about 2 tbsp of oil from the wok.The dried peppers are floor up just enough that you are still left with bits of varied sizes; flakes, seeds, and ground pepper all mixed collectively. The flavor is elaborate, savory and vegetal with intense heat when eaten straight

Optionally, you could cut down this sauce down to thicken it slightly in excess of a hob. Read the recipe notes For additional on that. Crispy chunks of white meat chicken sautéed inside our typical sweet and bitter sauce. Served with Hawaiian pineapple and bell peppers.Egg noodles crisped and served with rooster, beef, shrimp and mixed vegetable