Can only describe it is finely sliced not thick...not carpaccio but not far off. Called minute because it pretty much takes a minute to flash fry and it's done. So long as you cut it against the grain before eating, it's tender as hell. I use it in stir fries a lot. The marinade up there I've been doing for about 15 years now, I called it Louiyaki because it is a bit Teriyaki like...just better...and I made it up.
U cook the steak whole right? I am imagining like 1/2 inch or less thick steak that you cook whole then thin slice.
I buy it pre sliced in a pack, then marinate it normally for a few hours. I do it with all cuts of steak apart from the obvious ones you wouldn't touch and just leave as they are. It's a good marinating steak, it's a quick marinade and quick to cook. I like it with Chinese mustard greens and just plain white rice.
sounds nice
Y'all have got me thinking here, matey. I used to make crab corn soup loads.Haven't thought about it in ages. I have the world's supply of eggs and corn, spring onions. I haven't ever used fresh crab...just out of a can. Do you go posh or canned crab? I generally use chicken stock and some ginger garlic.Scrambled Eggs with cheddar, crab corn soup, fried spam.
Give me your most tried and tested recipe, Gordon.
@Siton YerDong2
Crab sticks are disgusting fake food
It wasn't sticks. It was lumps. I dunno if you have seen them at the store. It's just like a package of lumpy crabstick meat.
Lump crab is super expensive.
Nah dude this shit is next to the crab sticks at Walmart. The red and white fuckers
If it's crabstick is not actually meat and its gross fakeness
Yea, thats fake food bruh
I'm not saying it isn't. She used to eat the fucker every day. Rice and "lobster"
If I'm making crab cakes I use lump crab, because worth it.
