cooking question and PICSPAM

[cornerofmadness]

First the question, for all the cooks on my flist, how do you prepare thin, quick-cooking beef as for a stir fry or fajita. I always manage to ruin it. I'm pretty good in the kitchen but this one stymies me.

Take tonight's sukiyaki. I started with thin cut braising beef then pounded it even flatter. Being that broken down it should have been tender as heck. I fried it only for a moment then added it to the sukiyaki. I'm beginning to think part of the problem is the Asian (and hispanic) sauces. I think that my med. rare beef parboils in a blink of an eye or something. Cook time less than 3 minutes and tonights beef the cats couldn't chew.

And now ICE STORM 2009 PICSPAM

Roy’s footprints frozen into the snow

The Icy Hills of Home

Japanese Lantern in Ice

THIS is what my car was trapped in. Poor Yukio

On the Way to Jackson

Winter Fairyland

Pines

Breaking under the Ice

Dogwoods (Jackson library)

I think this one is beautiful SERIOUSLY. It's my favorite. It's almost art. If you only click on one...

Roy back after two days in the snow



















http://dragcave.net/user/cornerofmadness

Comments

[sillymagpie.livejournal.com]

I'm not an expert in stir frying, but I think you need a better cut of beef than braising beef. Any cut you will braise is meant to be cooked for several hours to make it tender. You need to slice it very thin, also. I know wildrider would freeze the beef then slice it--I think against the grain (check with her to be sure).

[cornerofmadness.livejournal.com]

you'd probably right.

yeah I freeze it to make that thin, against the grain cut much easier.