Post #782488 by tikiskip on Wed, Dec 20, 2017 8:14 PM

"thinly sliced raw flank steak."

I saw an Asian cook cutting meat and he was doing that really thin wide slice that they do so I asked him why they do it that way.

It is done that way because it cooks faster, and it makes it more tender, also more easy to pick up with chopsticks, plus cutting it that way makes the meat look bigger.
You use less meat in a dish because you fluff up the meat by slicing it this way.

Very smart.