Chinese Pepper Steak

[msmofet]

If you cut WITH the grain isn't the meat tough? I always cut meats like flank steak or corned beef against/across the grain so it will be tender.

[Andy M.]

Originally Posted by msmofet

If you cut WITH the grain isn't the meat tough? I always cut meats like flank steak or corned beef against/across the grain so it will be tender.

You are correct, BUT, That's only the first of two cuts. After cutting with the grain, you end up with 4-6 strips as long as the whole flank steak. Then you make cuts across the grain of the strips to make 1/4" thick slices. it ends up very tender.

You could also slice the whole flank steak across the grain then cut each strip in smaller pieces. Same effect.

[CharlieD]

Interesting. Don't thry usually want the meat cut against the grain?

[taxlady]

Originally Posted by CharlieD

Interesting. Don't thry usually want the meat cut against the grain?

Yes, and when I read it I thought, "With the grain???" But, then I finished reading and realized that with the grain was just the first cut. It makes it easier to get uniform slices of thinly sliced meat, cut against the grain.

[CharlieD]

Oh, one of this days I will learn how to pay atention and read the whole thing.

[Andy M.]

Originally Posted by CharlieD

Oh, one of this days I will learn how to pay atention and read the whole thing.

Don't feel bad, Charlie. When I first read the recipe I thought 'this is wrong' too.