Flank steak: This is often my go-to for Chinese beef dishes. It boasts the right volume of marbling for maximum flavor and cooks up quickly without becoming chewy or rubbery. Alternatively, reheat in the oven at 350°F for ten-15 minutes until warmed via. I don’t suggest reheating Beijing Beef (or https://simoneajfo.fitnell.com/71854509/how-red-chili-pepper-crushed-mixed-with-seeds-can-save-you-time-stress-and-money