Colene A.
When grilled, much of the fat melts off--for hot pot or pho, it is a bit too fatty.
If you are using for hot pot, I suggest you grill the beef before putting it on top of noodle soup
Rita Ho
Excellent quality. For those who don't read Chinese characters, the package says "Fatty beef for [Mongolian-style] fire pot," so be advised that this is a fatty cut of beef. Easy recipe: Let the beef defrost enough to enable you to peel the slices gently apart. Prepare a dipping sauce (e.g., soy sauce, hot sauce, sesame oil, sugar to taste, etc.). Meanwhile, bring to boil a pot of water with ginger, scallion, Sichuan peppercorns in it. When the water starts boiling, dip the beef in, slice by slice, a few seconds each, just long enough to cook through. Enjoy with the dipping sauce. The broth in which the beef was cooked can be saved for use in another recipe after defatting.
