Slice the beef across grain and at an angle into thin strips.
Thinly
slice the beef across the grain, then cut slices into bite - size pieces.
Slice the beef across the grain into large pieces, 1 / 8 - inch thick.
Not exact matches
While the rice cooks:
slice the
beef thinly into strips,
across the grain.
The 280,000 ft ² plant produces 175 million pounds (Mlbs) of finished
sliced processed meat protein products a year (turkey, pork, chicken and
beef) supplying a range of food service companies (such as Subway) and retailers
across the US (as co-packer and private label manufacturer).
With a very sharp knife, cut
beef across the grain into 1 / 8 - inch - thick
slices.
1/4 cup shoyu (naturally brewed soy sauce) or GF tamari 2 Tablespoons brown sugar 2 Tablespoons dry white wine (I also subbed rice vinegar once and it was great) 2 large garlic cloves, very finely chopped 1 teaspoon toasted sesame oil * 2 teaspoons unrefined, cold - pressed extra-virgin olive oil pinch of crushed red pepper, or more to taste 2 1/2 pounds (or whatever you can get) grass - fed
beef flank steak, cut
across the grain on a diagonal into 1 - inch thick
slices or left whole (marinating can be longer if the steak is whole)