giggler
Sous Chef
I like beef stir fry, beef stroganoff, and Roulades, (Braciole)..
but the thin beef pieces seem so tough!
I usually choose Sirloin or Top Round, (Recently London Broil), and I just can't bring myself to cut up ribeye, as I love those on the grill as steaks..
1. What cut do y'all use?
2. Am I cutting it wrong? This whole "across the grain" thing eludes me..
3. Is my cooking time wrong? I can't really picture any of these dishes being served Rare..
maybe I should cook them longer until the meat gets Tender?
Thanks, Eric, Austin tx.
but the thin beef pieces seem so tough!
I usually choose Sirloin or Top Round, (Recently London Broil), and I just can't bring myself to cut up ribeye, as I love those on the grill as steaks..
1. What cut do y'all use?
2. Am I cutting it wrong? This whole "across the grain" thing eludes me..
3. Is my cooking time wrong? I can't really picture any of these dishes being served Rare..
maybe I should cook them longer until the meat gets Tender?
Thanks, Eric, Austin tx.