In my experience, restaurants (or takeaways) usually slice the beef too finely so even though you still get the crispy crunch and delicious flavour, the thinly sliced beef is far too dry and hard. A good dragon beef should be made with strips of beef approximately 1cm thick so that you can crisp the outside, but retain tender juicy beef on the inside. I’ve often ordered crispy dragon beef at a Chinese restaurant and been disappointed by the amount of meat (or lack of it) that is served in this dish.
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