Beef & Broccoli on the Wok

butert

I did a test run of beef, broccoli, & fried rice tonight on my wok.  My wife and I are having the family over for Good Friday and were gonna do some Wokkin!   Overall it turned out ok, I used flank steak for the beef and it turned out a little chewy.  All the recipes I have seen use flank steak for their beef in this dish.  I did not have time to marinade the flank before hand.  I am not sure if that would have made a big difference?  The beef was cooked all the way through, and it was not dry.  I cut up the flank steak into roughly a 1" X .5" X 3" pieces.  Was thinking to cut them up even smaller on the 1" width for next time?

Any suggestions? 

theyolksonyou

Suggestion 1. Post some pics

suggestion 2. Thinly sliced beef tenderloin.  

butert

No pics were taken for this cook, slipped my mind.

butert

Anybody else vote for Beef Tenderloin?

jtcBoynton

thin slices across the grain. If I understand your dimensions, it looks like you cut them into 1" pieces, which is way too thick of a slice. 

butert

ok, thanks @jtcBoynton.  I will try that this weekend!

jabam

I've done it with flank, but tenderloin works too!