What kind of beef goes well in stir-fry?
Most tender beef cuts, such as sirloin, tri-tip, ribeye, top loin (strip), tenderloin, shoulder center (Ranch Steak), shoulder top blade (Flat Iron) and shoulder petite tender, can be cut into strips for use in stir-fry recipes.
How do you cut meat for beef and broccoli?
Step 1: Slice your beef thinly. The key to this Beef and Broccoli recipe is to THINLY slice your steak across the grain. It doesn’t have to be razor thin like Beef Bulgogi, but between 1/8-¼ inch thick. Thin slices ensure steak that is seeping with flavor and buttery tender.
There are a few methods, but this is the easiest way:
- Sprinkle 3/4 tsp baking soda (bi-carbonate soda) on 250g / 8oz sliced economical beef cuts.
- Toss with fingers, leave for 30 minutes.
- Rinse, pat off excess water.
- Proceed with stir fry recipe. It can be marinated with wet or dry seasonings, or cooked plain.
What is the best cut of beef for stir-fry?
Flank steak is arguably the most popular when it comes to choosing a cut for your stir fry. This long and thin cut comes from the belly muscles of the cow and is full of intense beef flavour. It is best when sliced thin and takes to marinade well. A great all-rounder.
Is beef chuck steak good for stir-fry?
Beef chuck steak
It has a rich, beefy flavor and is an affordable cut of meat for stir-fry. Chuck can come with or without the bone, but we recommend always choosing boneless for stir-fry.
Why is my stir-fry beef so chewy?
The thinner the beef, the more tender it will taste and the less chewy it will be. Thicker strips require longer cooking times, which usually means the outside is overcooked by the time the inside is cooked. It’s easier to accidentally overcook a thicker strip of beef than a thinner one.
What kind of meat do you use for stir-fry?
Flank steaks are the most popular choice for making a stir-fry. However, you can also use sirloin steak, skirt steak, Denver steak, or even beef chuck. Beef chuck steak is the most economical choice, but it does require some extra trimming.
Why is my stir-fry beef tough?
Don’t Overcook
Thinly sliced beef only needs to be briefly seared on a hot pan before it’s browned and cooked through, about a few minutes. Once the beef is browned on all sides, it is done and can be removed from the pan. Don’t overcook the beef, or it will become tough.
How do you make beef stir-fry without it being chewy?
Add arrowroot starch to replace corn starch and little baking soda to tenderize and velvet the beef. Mix well and set aside in the fridge for 15-20 minutes or up to 24 hrs.
How do you make beef stir fry without it being chewy?
Cut Thin Slices
The thinner the beef, the more tender it will taste and the less chewy it will be. Thicker strips require longer cooking times, which usually means the outside is overcooked by the time the inside is cooked.
How do Chinese get their beef so soft?
Velveting is a Chinese method of marinating which keeps delicate meat and seafood moist and tender during cooking. The velveting technique is very easy and gives amazing results.
8 Simple Ways to Make Tough Meat Tender
- Physically tenderize the meat.
- Use a marinade.
- Don’t forget the salt.
- Let it come up to room temperature.
- Cook it low-and-slow.
- Hit the right internal temperature.
- Rest your meat.
- Slice against the grain.
8 simple tips to make meat softer
- Utilize the meat tenderizer. A quick and easy method is the use of the meat tenderizer.
- Cover the meat with coarse salt.
- Acid marinade.
- Marinade with fruit puree.
- Slow cooking in a pan.
- Grilling.
- Add the coarse salt halfway through cooking.
- Use baking soda.
How do I make super tender beef stir fry?
To tenderize beef, cutting the beef against the grain is usually enough to keep it tender and soft. You can also add ¾ teaspoon of baking soda mixed with 2 tablespoons of water with your beef slices for 30 minutes but you must rinse out the baking soda before you start to marinate it.
4 Tips for Stir-Frying
- Use a wok. A wok is ideal because the heat is centralized at the bottom of the wok, so it sears stir-fry ingredients quickly.
- Avoid overloading your wok. The key to stir-frying is to constantly stir.
- Add water.
- Thicken your stir-fry sauce.
How do restaurants make beef so tender?
Baking soda (Sodium bicarbonate).
If you find the meat has a spongy texture aside from being very tender, then very likely the restaurant put baking soda (Sodium bicarbonate) in the marinade. The sodium in baking soda chemically reacts with the meat and make the meat very tender and soft.
What do Chinese tenderize beef with?
There are two popular velveting techniques in Chinese cooking: the baking soda method and the cornstarch method. Before making your favorite Chinese stir-fry, learn how to velvet thinly sliced beef with baking soda to ensure tender, juicy mea.
How do Japanese tenderize beef?
Sake adds a subtle umami flavor and helps tenderize meat. The flavors in the marinade go with any type of meat, including beef, chicken, pork, and seafood. The flavors in this marinade will give your meat a Japanese steakhouse-inspired flavor.
Why is Chinese beef so soft?
Velveting meat is a Chinese cooking technique used in Chinese restaurants. The process of velveting is one where you marinate raw meat in cornstarch and egg white or bicarbonate of soda to give it a soft, slippery, velvety texture.
What makes beef softer?
The more collagen there is in a piece of meat, the tougher it is to cut and to chew. Skin is mostly collagen, as are the tendons that connect muscles to bones. For cuts that are high in collagen, cooking with methods that use slow, moist heat, such as stewing or braising, are the best.
Why is Chinese food meat chewy?
Generally because the meat is first partially cooked after a process called ‘velveting’, wherein the meat is first stirred with a combination of ingredients… typically cornstarch, water, a little rice wine, and sometimes soy sauce and egg white, plus a little oil.
What is velveting meat?
Velveting meat—the practice of marinating slices of meat in egg white, wine, and cornstarch—is a Chinese cooking technique that we’ve covered here on Serious Eats before. Typically, after the meat is marinated, it is quickly blanched in a bath of hot oil and then drained, at which point it’s ready to be stir-fried.