Choosing the Right Cut of Beef for Stir-frying
For stir-fries, it is best to opt for tender cuts of beef such as tenderloin, rump, chuck eye, or rib eye. These cuts tend to be more tender and less chewy when stir-fried. They also have a sweeter flavor and are easier to chew.
Fresh and high-quality beef is typically characterized by a bright red color, with the fat appearing light yellow, almost white. When pressing your thumb into the beef, it should feel soft yet resilient, with good elasticity. Look for meat with fine grain but not too smooth in texture.
A tell-tale sign of fresh beef is its scent. Give it a quick sniff; fresh beef has a distinctive, slightly gamey aroma, but it shouldn’t be overly pungent or rancid.
Slicing the Beef
For stir-fries, it is important to slice the beef thinly and against the grain. Slicing with the grain will result in chewy, tough meat. To achieve thin slices, place the beef in the freezer for a few minutes to firm it up, making it easier to slice thinly.
Marinating the Beef
Beef should be sliced against the grain and marinated with select spices before stir-frying.
To enhance the tenderness and flavor of the beef, it is advisable to marinate it before stir-frying. A simple marinade of soy sauce, oyster sauce, and pepper can be used, ensuring that the beef absorbs these flavors.
Additionally, prepare a mixture of grated ginger and chopped onion (or shallot) soaked in about 10ml of water. Use this liquid to marinate the beef. The onion-ginger water not only eliminates any unpleasant odors from the meat but also adds a delightful fragrance while keeping the meat tender and moist.
For every 300 grams of beef, add half an egg white and two tablespoons of cornstarch to the marinade. The egg white and cornstarch will help keep the beef tender, moist, and prevent it from drying out during stir-frying.
Finally, add a tablespoon of cooking oil to the marinade and mix well. This step ensures that the beef doesn’t lose moisture and stick to the pan during cooking.
Allow the beef to marinate for at least 15 minutes before stir-frying.
If you happen to purchase slightly older beef, you can also use pineapple to tenderize it. Pineapple contains enzymes that help break down the meat fibers, making it softer. However, be cautious not to over-marinate, as this can cause the meat to disintegrate.
Stir-frying Beef on High Heat
Stir-fry beef on high heat to ensure even cooking and prevent toughness.
When it comes to stir-frying beef, always use high heat to ensure even cooking and prevent the meat from becoming chewy. Begin by heating your wok or pan, adding cooking oil, and then tossing in some garlic to fragrance the oil. Quickly add the beef and stir-fry, ensuring that it cooks evenly.
If you’re stir-frying beef with vegetables, it’s best to cook each ingredient separately until just done and then combine them all together in the wok or pan, seasoning to taste.
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