Flank steak: That is my go-to for Chinese beef dishes. It boasts the best level of marbling for optimum taste and cooks up immediately without turning out to be chewy or rubbery. Alternatively, reheat in the oven at 350°F for 10-15 minutes right until warmed through. I don’t endorse reheating https://emiliocuery.dailyhitblog.com/36484229/the-smart-trick-of-beijing-red-pepper-that-nobody-is-discussing