The Secret to Tender Beef Stir-Fry: A Master Chef’s Guide to Perfect Texture

Preparation:

– 200g of sirloin, beef shank, or rump steak, a little starch water (1 teaspoon of starch mixed with 1 teaspoon of water), 1/2 teaspoon of baking soda, a pinch of white pepper, a dash of soy sauce, garlic, a knob of ginger, and some vegetables to stir-fry: onion, horn pepper…

Instructions:

Meat Tenderizing

– For stir-frying beef to perfection, opt for sirloin, beef shank, or rump steak.

– Before slicing the beef, consider an additional step of soaking it in a bowl of brine. This helps tenderize the meat, remove excess blood, and reduce any unwanted odors, resulting in a more appealing aroma for your dish.

Marinating the Beef

This is a crucial step that greatly impacts the quality of your stir-fry, determining whether the meat turns out tough or tender.

After soaking the beef, pat it dry with a paper towel and proceed to cut it into thin, cross-grain slices. Remember, the key to tenderness lies in the thickness and direction of your cuts.

Resist the temptation to cook the beef immediately after slicing it. Instead, take the time to marinate it properly. Combine the beef with baking soda and soy sauce, followed by starch water, and finally, a drizzle of cooking oil. Mix well and let it sit for about 10 minutes.

The addition of baking soda helps tenderize the meat, while the oil ensures that the beef retains its moisture during cooking, enhancing the overall flavor of your dish.

While the beef is marinating, prepare the accompanying vegetables. Peel and slice the onion, cut the horn pepper diagonally, and finely chop the garlic and ginger. (Feel free to substitute with other vegetables of your choice.)

Stir-Frying Beef Without Toughness

Heat a small amount of cooking oil in a pan, and then discard it, adding fresh oil (at room temperature) for the stir-frying process. The initial oil serves to season the pan and protect its non-stick coating (if using a non-stick pan), while the second addition of oil will be combined with the meat.

Chefs explain that hot oil causes the beef to contract suddenly when exposed to high temperatures, forming a membrane on its surface. This results in tough, pan-stuck meat.

Specifically, after adding the second batch of oil, toss in the garlic, ginger, and beef, stir-frying swiftly over high heat. As the beef approaches doneness, transfer it to a plate.

In the same pan, stir-fry the horn pepper and onion until nearly cooked, then return the beef to the pan, giving it a quick toss. Season with salt or seasoning powder (if desired) to taste, and remove from heat. Serve the beef on a plate, sprinkled with a pinch of white pepper, and enjoy it while it’s still hot.

Happy cooking!