Appears in Cook's Illustrated March/April 2016, America's Test Kitchen TV
We set out to find an easy method for making ultrasupple stir-fried beef.
We discovered that in order to produce a stir-fry with velvety, tender beef, we needed to choose the right cut of meat and treat it correctly. Flank steak, cut across the grain into bite-size pieces, delivered great beef flavor and a modera...