The Texas BBQ Forum

I'm a big fan of taking cheap cuts of meat that aren't very tender and won't break the bank and manipulating them into melt in your mouth dinners.
Took this CAB Chuck Roast and made probably the best pepper steak we've ever had to date. Chopped up some green ,yellow and red bells ,scallions, sauteed some fresh smashed garlic and laid it over some dirty rice.
The key was cutting the roast a little thinner than 1/8" thick and marinating for 2 days in a Brazilian Marinade. Luckily I had this filet board made for free about 10 years ago from a waterjet my bro ran at work.
Pulled out the cast with some oo and sauteed em up.

just one word "Larapin"

Dang that looks good.

Is the center of that board deeper than the edges allowing you to cut the slice's or are you free hand cutting

What oup said, delish.

Russ

Looks good to me WV!!!

I love pepper steak! (And that cut would run 4-6/lb. here.... )

JustinCouch wrote:Is the center of that board deeper than the edges allowing you to cut the slice's or are you free hand cutting

Justin, yes it's about 3/32" deep so each piece being cut are all uniform.
Works great.

Em,willie,russ,Chris and sailor.

Thanks guys, no recipe just threw it together and hoped for the best.

Pepper steak = good idea!