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Asian Fire Meat
December 27, 2006

Marinating the meat longer than 2 hours just turned it to a slimy, mushy mess. I marinated mine for 2 hours, than drained off the marinade, reserving it for later, patted the meat dry, and browned in batches in a 12-inch skillet so the meat would actually brown. Only after all the meat was browned and added back to the pan, did I add the marinade do the pan. Don't use round steak, it gets tough and rubbery very easy and has a livery taste, use sirloin or flank steak for better tenderness and flavor.

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