WHAT CUT OF BEEF IS BEST FOR CHINESE STIR FRY RECIPES

Steps:

• "Remove excess fat from meat, and slice against the grain into thin strips. Place meat in a quart ziploc bag. Combine marinade ingredients, stir well and pour over meat. remove excess air from bag, seal and squeeze bag to distribute marinade evenly over all the meat. Refrigerate 1-4 hours. Combine all sauce ingredients, whisk together and set aside. Remove marinated meat from fridge and drain marinade from the meat. place meat in a large bowl and add 3 tablespoons corn starch. Toss until all meat is coated evenly. Heat large skillet over medium high heat, add 2TBS olive oil to the pan. Add meat in batches keeping it in a single layer, not overcrowding the pan. Sear the steak on the first side until it is very brown and slightly crisp (about 4 minutes ?? seems too long ??) Flip and sear the other side until crisp and brown. When both sides are cooked, transfer to a plate and set aside. Continue process with remaining steak until all piece are cooked, adding more oil as needed. In same skillet, (add 1 tbsp. more oil if needed) add broccoli and snap peas sauté until lightly browned and tender - about 5 minutes. Remove veggies to plate with meat. Reduce heat to medium. Stir sauce ingredients and pour into the skillet. In a small dish combine corn starch and cold water, mix well to form slurry. Once sauce begins to bubble, slowly pour in the slurry WHILE STIRRING. Sauce should thicken quickly. Return steak and veggies to skillet, and toss to coat all with the sauce. Serve over rice."