The recipe is a good one, it is simple like Chinese cooking is supposed to be. Being Chinese, I advise that if you're going to use beef, pound it and marinate it first, this will make it tender. Use a cut of meat that has a lot of marblelization -- not round or lean meats. Chuck is good or an expensive cut steak like porterhouse, rib eye, if you want to splurge. Chuck cooked quickly in a wok is tender. Use authentic Chinese soy sauce -- Kikkoman, and the run of the mill grocery store brands are icky. So the recipe is correct, but it's the QUALITY of the ingredients, and the QUALITY of the heat source that matters. The higher the temperature of the wok, the more Chinese it's going to taste. Pounding and marinating will tenderize beef and pork.
Was this review helpful?
0 users found this review helpful
The recipe is a good one, it is simple like Chinese cooking is supposed to be. Being Chinese,...