• 3 pounds brisket of beef or stew beef
• 4 tablespoons peanut oil

stir-frying, braising

1. The preferred cut is brisket of beef, a boneless piece of tough meat from the underside of the steer, because of its rich, gelatinous texture when cooked. It is sold in Chinese meat markets as Chinese stew beef. Any tough beef cut can be used, such as boneless chuck and bottom round.