Flank steak: This is certainly my go-to for Chinese beef dishes. It offers the proper level of marbling for maximum flavor and cooks up rapidly without getting chewy or rubbery. Pour within the sweet and sour sauce, stir and cook until the sauce thickens. Incorporate the fried beef and chilies https://beijingredpepper58822.link4blogs.com/52768741/the-ultimate-guide-to-beijing-red-pepper