Wednesday, March 26, 2008
Sometimes you can find packages of beef tenderloin tips or ends in the meat case. They can be a less-expensive option for making Ginger Beef Mini Skewers, but their size makes for non-uniform slices. For better prep, chill the meat in the freezer for 10 to 15 minutes. That will make it easier to cut. And vary the width of the slices, cutting them wider as the circumference of the meat gets smaller. That way, the pounded slices will be closer in size and will cook more evenly.