Flank steak: This really is my go-to for Chinese beef dishes. It offers the ideal degree of marbling for max flavor and cooks up promptly without starting to be chewy or rubbery. Alternatively, it is possible to go away it in the vinegar and seasonings for the peppery vinegar. It https://waylonojngq.blogzet.com/the-fact-about-beijing-red-pepper-that-no-one-is-suggesting-45899762