Plate of rice, beef an broccoli
The Best Cut Of Meat To Use For Classic Takeout Beef And Broccoli
For ultra-tender, Chinese restaurant-style beef, a thin, lean cut of beef needs to be used. The best choice is flank steak, which is taken from a cow's abdominal muscle.
Although it doesn't have much fat, flank steak has tons of flavor. Chinese restaurants soften it further by marinating it in a mix of water and baking soda or cornstarch.
While flank steak is the best choice for this dish, skirt steak will do the trick as well. Skirt steak is located right next to the flank of a cow, and the two share a similar rich, meaty flavor.