“Why High Heat is the Key to Tender, Juicy Stir-fried Beef”
Stir-fried beef is a dish that is all too familiar to us. Beef can be marinated with spices and then stir-fried directly or stir-fried with vegetables. One of the important secrets to tender beef that is not dry and chewy is to use high heat. But why is that?
Why do you need high heat to achieve tender, juicy stir-fried beef?
The composition of animal meat, including beef, consists of muscle tissue, connective tissue, and fat. Among the various types of meat, beef has a large proportion of muscle tissue (over 60%), mainly made up of protein fibers and water. Veal, or calf beef, tends to be softer due to the animal’s limited movement, resulting in thinner and smaller muscle fibers. In contrast, adult cattle are more active, leading to stronger and larger muscle bundles. The compact arrangement of proteins and fibers makes the meat tougher and more durable.
According to renowned American chef and culinary educator Alice Waters, protein fibers undergo a transformation when exposed to high temperatures. Initially, they stretch and then bind tightly together. This process traps water within the meat. When stir-frying or grilling beef, it is essential to shorten the cooking time by using high heat. The intense heat cooks the food sufficiently while retaining the pockets of moisture and nutrients, resulting in tender, juicy meat with vibrant colors.
Using high heat when stir-frying beef ensures that the meat is cooked just right, locking in moisture and preventing dryness.
Tips for Stir-frying Tender Beef Without Discoloration
When purchasing beef, opt for pieces with a natural bright red color. Press your finger into the meat and observe the resilience of the fibers. Fresh beef will have good elasticity, and when sliced, the thin pieces will stick to the knife.
For stir-fried beef, you can choose from various cuts like filet, tenderloin, or round, depending on your preference.
Due to its tougher composition compared to other meats, beef should be sliced thinly and against the grain to ensure tenderness and ease of eating. To achieve thin slices, place the beef in the freezer for about two hours, then remove it and slice. The partially frozen meat will have better shape retention, making it easier to cut thin, even pieces.
Marinate the beef according to your preferred stir-fry method and taste, but avoid using too much salt as it can cause the meat to toughen and become drier during cooking.
When stir-frying, use high heat and keep the beef moving in the pan. In restaurants, chefs often use industrial gas stoves with intense flames, vigorously shaking the pan to ensure even cooking. Once the beef is just cooked, add your chosen spices and herbs, give it a few final stirs, and serve immediately while still hot.
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“The Secret to Tender Beef Stir-Fry: A Mouthwatering Technique”
“Unleash the master chef within and impress your taste buds with these ultimate stir-fry secrets. Imagine, a perfect stir-fry, tender and delicious, every single time. With these tips, you’ll be whipping up restaurant-worthy dishes that will have your family and friends begging for more. It’s time to take your stir-fry game to the next level!”
