Flank steak: This is my go-to for Chinese beef dishes. It features the correct level of marbling for maximum taste and cooks up swiftly without turning into chewy or rubbery. Alternatively, reheat from the oven at 350°F for 10-quarter-hour right until warmed via. I don’t endorse reheating Beijing Beef (or https://collinjxysh.bloginder.com/31648994/indicators-on-sweet-paprika-whole-you-should-know