 |
|
 |
 |
|
|
Forum
-> Recipe Collection
-> Meat
Della
|
 Wed, Dec 07 2011, 11:09 am
|
Can anyone recommend a good cut of meat to use in stir fry with peppers? I've tried chinese pepper steak but it's been tough. Thanks!
| |
|
| Back to top |
 0
|
newlywed19
|
Wed, Dec 07 2011, 2:26 pm
I think every butcher cuts differently. I hear London broil is very good for pepper steak but I was trying to save $ so I bought the pre cut pepper steak (prob lesser quality meat) and I 1st seasoned and fried in egg and flour then I sautd onion added peppers and then the meats with teryaki and it came out extremely soft and delicious actually!
Let me know what you find out 
| |
|
| Back to top |
0
|
shoemaker
|
Wed, Dec 07 2011, 3:02 pm
|
minute steak is great just cut it to small pcs.
| |
|
| Back to top |
0
|
Della
|
Wed, Dec 07 2011, 3:05 pm
|
Oh, good! I just bought minute steaks. Just cut up smaller and sautee? Or dip in flour first as newlywed19 suggested?
| |
|
| Back to top |
0
|
ra_mom
|
Wed, Dec 07 2011, 4:32 pm
|
Whether you use pepper steak or minute steak, you should simmer the meat for about 2 hours. Both cuts need long slow cooking if you want it tender.
| |
|
| Back to top |
0
|
Della
|
Wed, Dec 07 2011, 8:15 pm
| ra_mom wrote: | | Whether you use pepper steak or minute steak, you should simmer the meat for about 2 hours. Both cuts need long slow cooking if you want it tender. |
Thanks!! So it's not a quick stir fry type. I didn't read that until just now, much too late LOL!!!!
The meat was tough, and again had a vein running through it that grossed out my kids...
| |
|
| Back to top |
0
|
OOTBubby
|
Wed, Dec 07 2011, 8:21 pm
|
I don't know if 2 hours is really needed -- I find that a little over an hour is adequate for pepper steak meat. It comes out nice and soft then.
| |
|
| Back to top |
0
|
ra_mom
|
Wed, Dec 07 2011, 8:41 pm
| Monsey Mom wrote: | | ra_mom wrote: | | Whether you use pepper steak or minute steak, you should simmer the meat for about 2 hours. Both cuts need long slow cooking if you want it tender. |
Thanks!! So it's not a quick stir fry type. I didn't read that until just now, much too late LOL!!!!
The meat was tough, and again had a vein running through it that grossed out my kids... | London broil is better for a stir fry. But it won't be butter soft.
Or, if you're going for a salty and tasty meat and pepper dish without a sauce (a dressing would work better here), you can use skirt steak.
| |
|
| Back to top |
0
|
|
Imamother may earn commission when you use our links to make a purchase.
© 2024 Imamother.com - All rights reserved
|  |
 |
|
 |
|
|
