Like What You See? Please accept the terms and privacy statement by checking the box below. Sign up for PureWow Recipes. A valid email address is required. Sign Up. Please enter a valid email address The emails have been sent.
Please consider subscribing to PureWow. Sign up for PureWow to get more daily discoveries sent straight to your inbox. Thanks for Sharing! Now like us on Facebook. Want more where that came from? Sponsored by. Follow PureWow on Pinterest. From Around The Web. Manage Your Account Enter your registered email below! No matter the cooking method , with or without a marinade, for the most delicious results, you should always cut flank steak across the grain.
Slicing flank steak this way cuts through those tough fibers, shortening them so you get an easier-to-chew, more tender bite of beef. Flank steak is arguably the most popular when it comes to choosing a cut for your stir fry. This long and thin cut comes from the belly muscles of the cow and is full of intense beef flavour.
It is best when sliced thin and takes to marinade well. When stir-fried, proteins like beef , chicken, pork and shrimp can be tender , but not nearly as tender as those that are velveted first. Velveting involves coating and marinating desired-sized pieces of meat in a mixture of cornstarch, rice wine, egg whites, salt, sugar and sometimes soy sauce for about minutes.
Packages of pre-cut beef strips, beef for stir-fry, are often available in the meat case. Most tender beef cuts, such as sirloin , tri-tip, ribeye, top loin strip , tenderloin, shoulder center Ranch Steak , shoulder top blade Flat Iron and shoulder petite tender, can be cut into strips for use in stir-fry recipes.
Flavor and texture: Flank steak has tons of intense beefy flavor but can be a little tough. Eat it thinly sliced and cut against the grain for maximum tenderness. Cooking flank steak : Flanks steaks take to marinades very well, and some marinades can help to tenderize the meat. Half the steak is sliced into strips with knife resting next to the steak on the cutting board.
Pats of herb butter are melting over the top of the meat. Left: Credit: Blaine Moats. Right: Credit: Peter Krumhardt. Raw flank steak with visible muscle fibers running the length of the steak.
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