This sounds great. I would do a baking soda soak beforehand to really take it to next level. Zero carbs and will make the meat so tender just like you get at restaurants. I'm definitely going to try this.
@@terrilandry1313 about a teaspoon of baking soda in a cup of water. Stir it up and soak the meat for about 15 minutes. Drain, pat dry, and then do everything else as normal.
@@Joeblk10 you could cut the cubes in half. When I use stew meat I cook it in the sous vide for 48 hours at 131 degrees and it comes out amazingly tender!
yes you can and without doing what the others say here, you can slice the pieces thinner and cut across the grain of each piece and it will be much the same, Flank steak is a tougher piece of meat too, people do not always understand the cuts of meat and how to use them, if cut as thick as she did here it can still be tough. I worked in a meat dept for many years with actual butchers, not the boxed beef stuff they get now, real hanging beef. I use chuck for almost everything I do outside of roasting, If you cut across the grain you will be fine. The best chuck to buy is Not the leaner stuff but the stuff that has a grain you can see as it is the trim from steaks, the leaner looking stuff is sometimes the neck cut and it needs to be cooked forever to get tender. If you really look at the chunks of meat in the package you will be able to clearly see what I mean by the muscle difference. You can do it with a chuck roast too. Look for the ones that look like they have a rib eye or a Delmonico steak wrapped with an extra chunk of meat and fat on the top. It is the best of the best. better than sirloin and juicy the top piece will be the tougher part but trim the fat and cut across the grain and you are golden.
No. Xanthan gum is much more powerful and you would only use a pinch to thicken sauces. It makes lumps with water so I recommend dissolving in a little sesame oil before adding to sauces. I would not use it in this recipe directly on the meat as the arrowroot powder has here a function of making it more velvety, and the xanthan gum may also give it an off flavor.
I’ve been so busy trying to finish this cookbook. It was a lot more work than I thought it was going to be and I procrastinated more than I should have. I haven’t worked out in a few weeks. But I should be done with it tomorrow so I will be back on track!!
This sounds great. I would do a baking soda soak beforehand to really take it to next level. Zero carbs and will make the meat so tender just like you get at restaurants. I'm definitely going to try this.
How do you do a baking soda soak?? Sounds like a great idea!
@@terrilandry1313 about a teaspoon of baking soda in a cup of water. Stir it up and soak the meat for about 15 minutes. Drain, pat dry, and then do everything else as normal.
@@Joeblk10 thank you for your reply!! Do you rinse the baking soda off??
@@terrilandry1313 no need to though you can rinse it if you want. Doesn't affect flavor either way I've learned
Thanks for the tip! I’m in Arizona for the winter, and meat here is darn tough! The other option is get Midwest beef at a really high price! 💗🎄
Look delicious Annie!! Hope you and the family have a blessed Christmas 🎄 and a safe and Happy New Year 🎉
Thank you for including the written recipe! Appreciate that
thank you for the detail of the recipe and enjoy this holidays!!
LOVE, love your hair. This is my favorite Chinese take out too. Can't wait to try it.
Just in time for lunch. It was great! I used some leftover roast beef and this recipe. Keeping this one. Thanks!
Glad you enjoyed it! I love to repurpose leftovers like that.
Ummm ummm good. I think I will try this soon. Thanks.
Doesn’t the maltodextrin in LMNT bother you?
Could you use stew meat for this? It's already all cut up into pieces.
Might be too thick. Would probably work but meat might be a little tough idk
@@Joeblk10 you could cut the cubes in half. When I use stew meat I cook it in the sous vide for 48 hours at 131 degrees and it comes out amazingly tender!
yes you can and without doing what the others say here, you can slice the pieces thinner and cut across the grain of each piece and it will be much the same, Flank steak is a tougher piece of meat too, people do not always understand the cuts of meat and how to use them, if cut as thick as she did here it can still be tough.
I worked in a meat dept for many years with actual butchers, not the boxed beef stuff they get now, real hanging beef.
I use chuck for almost everything I do outside of roasting, If you cut across the grain you will be fine.
The best chuck to buy is Not the leaner stuff but the stuff that has a grain you can see as it is the trim from steaks, the leaner looking stuff is sometimes the neck cut and it needs to be cooked forever to get tender. If you really look at the chunks of meat in the package you will be able to clearly see what I mean by the muscle difference. You can do it with a chuck roast too.
Look for the ones that look like they have a rib eye or a Delmonico steak wrapped with an extra chunk of meat and fat on the top. It is the best of the best. better than sirloin and juicy the top piece will be the tougher part but trim the fat and cut across the grain and you are golden.
@@Feribrat99 I would still recommend sous vide. Perfect every time.
Is xanthan gum the same as arrowroot powder
Yes, it's a thickener too 😊
No. Xanthan gum is much more powerful and you would only use a pinch to thicken sauces. It makes lumps with water so I recommend dissolving in a little sesame oil before adding to sauces. I would not use it in this recipe directly on the meat as the arrowroot powder has here a function of making it more velvety, and the xanthan gum may also give it an off flavor.
@J-2024-v8i thank you for the information
Looks great. Hope you’re doing okay. Twinkle in your eyes not as pronounced as usual. Merry Christmas to you and family.
I’ve been so busy trying to finish this cookbook. It was a lot more work than I thought it was going to be and I procrastinated more than I should have. I haven’t worked out in a few weeks. But I should be done with it tomorrow so I will be back on track!!
LMNT contains maltodextrin no thank you