I bought a frozen package of stir-fry beef from the Skagit River Ranch stand at Seattle’s University District farmer’s market last fall. Yesterday I thawed it out and was surprised to find, instead of the typical grocery-store cuts of beef (which are about the size and shape of hand-cut French fries), a big stack of (1/8” thick) sliced sheets of beef. I left them stacked up like index cards, and sliced them again across the grain into 1/4” thick strips. THIS is the beef to stir-fry—I can’t be sure of what cut it was, because I didn’t ask, but it cooked before the garlic began to burn, which is often a problem when I stir-fry with too-big pieces.
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