Slicing Beef For Chinese Orange Beef

"Hello my name is Hui on behalf of Expert Village I'm going to show how to cook orange chicken and orange beef. A general rule of thumb of cutting beef is not to cut following the grain. We want to cut it across so that we would cut across the top of the membrane of the muscle tissue and the beef should be tender in that taste. Unless we are working with something like fila mignon as you can see the grain line is cut across on the meat. Then when we slice them again we would cut across the grain. In this case you see I use a Chinese cooking knife. All thought it is shape different than a regular chef knife you would see it works just fine in sliding meat or vegetables thinly. As you see that is the side of the beef slice we are looking for and we want that thickness."