How to slice beef for stir fry

[@brandon3872]

I would recommend putting the beef in a freezer for 30 minutes to an hour before slicing so you can slice the meat thinner.

[@halifax5309]

U see when ur slicing away ur meat is all over the place should put the meat in the freeze for 20mins and then take it out and cut it will cut with precision and you will have more control over it

[@PoeLemic]

Hate to say it, but I do think that would help things a little. We've done that it and that makes it easier.

[@TamaSifaga]

i like what you did at 1:16 , i havnt seen that explained in other videos....thankyou

[@voiceofwisdom9596]

Looks simple enough, thanks for the video!

[@PoeLemic]

Thank you for showing us this. We are trying to learn and master Chinese food. This video shows us how to do it right. Subbing to you because of your amazing skills. Thanks.

[@Richard-bq7br]

the sliced piece looks too thick.

[@kathys.3420]

I know it's beef but what type of beef?

[@WokingWithWill]

This piece is flank steak. Hope you find it useful!

[@vanpham4691]

the slides would be too thick, my mum will yelled at me for that hahaha

[@KxKuK]

That beef looks awesome! What kind is it?

[@WokingWithWill]

Thanks, Ben! The beef I used in the video is a flank steak.

[@PoeLemic]

@@WokingWithWill Yes, I wish that'd been specified at the first. But, we're still learning, and I'm glad that Will is helping us learn these things.

[@erdi950]

Wouldn't it be easier if the meat were almost frozen, not solid, but firm?

[@aegiDiusMrChef]

Have just one question. What cuts of meat from the bull is best for wok / stir-fry when it's going to be tender? Beef tenderloin - clear choice, but expensive. What is the cheapest and best with taste? Everyone, feel free to answer .. (Especially the Asians!)

[@WokingWithWill]

i would say sirloin will be the most tender and flank steak is the most commonly use (because it's cheaper).

[@PoeLemic]

Aeegi ... Hey if you velvet it, then it won't matter that much. Velvetting will make almost any meat tender. Try it, and you'll see how it helps.

[@aegiDiusMrChef]

@@PoeLemic Cool thanks for the tip :) i'll try it next! Normal is use tenderloin or flank steak but it's kinda 50/50 .. the one is to expensive and the other to boring

[@sami-kd9sv]

Can you use beef chunks? Will it cook the same way?

[@nowilynalmedora3962]

𝚢𝚞𝚖𝚖𝚢

[@kennethholland1502]

You mean slice across the grain. How in hell can you slice against the grain. Is that left to right or right to left.

[@WokingWithWill]

excuse the word choice. If you are right-handed, it's probably smoother in terms of action for you to cut from right to left. But the result should be the same from whichever side.