Anyone know which cut of beef is used in Chinese restaurant beef teriyaki skewers? The best are tender but still have some chew to them...the worst are like jerky.....
Anyone know which cut of beef is used in Chinese restaurant beef teriyaki skewers? The best are tender but still have some chew to them...the worst are like jerky.....
I believe is the cut......marinate the heck out of it.Originally Posted by K. Slink
Could be, could be. I don't much care for flank steak, no matter how well marinated and prepared. I was kind of wondering if it might be skirt steak, d'you think? I've never bought it, mainly because the stores around here don't carry it, but I've always wanted to try it. Have you?
I have had it, not to my liking it was over cooked,lol, it is from the belly in the middle of where brisket and flank are.
Yep, overcooking will ruin it every time! There's just something about the tender chew of these things that I can't nail down...the search continues, I guess. Thanks for your input.....
I make a Korean dish called Bulgogi.......it is made with super fine sliced rib eye, marinated in rice wine, then marinated again in a teriaki sauce with thinly sliced green peppers and onions. A piece of foil on the grl and it carmelizes beautifully. My profile pic is the last batch I made. Ribeye has beautiful marble of fat through it, very chewy, alittle pricey at times, possibly you could experiment with different meats.
Definitely something to keep in mind! Have you ever seen "Kimchi Chronicles" with Marja and Jean Georges Vongerichten? They tour her native land and come back with wonderful recipes and ideas. About the most interesting cooking show I've seen on PBS lately....there's also a cookbook available...
Never saw that show, sounds good, I liked to watch the frugal gormet before they dropped him, and I believe a few years ago Lydia had a show on there where I watched her make pasta faster than a machine lol
I buy a sirloin roast and cut it up myself. Cheaper than a steak and I get the even bite size pieces. Broil for no more than 3 minutes each side.
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