Flank steak: This is certainly my go-to for Chinese beef dishes. It features the correct amount of marbling for max taste and cooks up promptly without turning into chewy or rubbery. Insert the garlic and ginger and sauté right up until fragrant. Incorporate the sauce towards the wok and stir https://kylerkadgr.activoblog.com/32322542/fascination-about-red-chili-pepper-crushed-mixed-with-seeds