> wrote in message
oups.com...
> Hello rfc experts,
>
> I want to do a beef stir-fry sometime this weekend, and need a bit of
> advice. My questions a
>
> 1) What cut of beef is best for a stir-fry?

The best you can afford. I am very serious. NY Steak is great.

> 2) I have heard that whatever cut of beef I get, I should freeze it
> first and then cut "across the grain" of the meat. Apologies for my
> ignorance, but how does one determine "the grain" of the meat, and how
> to cut against it? If someone could give a detailed description of
> what directions the fibers in the meat should be as I'm slicing it,
> 'twould be much appreciated!

That is diffificult to describe. Look at the meat if the muscle tissue is
running north to south like in a flank steak (easy to see) cut the meat
east - west slicing across the muscle fibers.

> 3) What is the best way to prep the beef for stir-frying after slicing
> it up? I've seen references to "velveting" the meat with various
> combinations of cornstarch and egg-white, and would especially
> appreciate an explanation of the purposes of preparing meat for
> stir-frying (whether marinating or otherwise).

You are generally better off following the recipe - the corn starch does
little for the beef but helps thicken the sauce and lightly seal the beef to
keep the interior moist. The egg white simlpy provides a coating for the
beef to keep it from drying out too much.

Dimitri