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Why Does Stir-Frying Beef on High Heat Make It Tender?

Everyone knows that stir-frying beef requires a high flame to tenderize the meat. But not everyone understands the science behind this cooking method.

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1 September, 2024

Why Do You Need High Heat to Stir-Fry Beef to Make it Tender?

Meat, in general, consists of muscle tissue (flesh), connective tissue, and fat. Beef, in particular, has a significant proportion of muscle tissue (over 60%). The primary component of this muscle tissue is protein fibers and water. In the case of veal (meat from young calves), the muscle fibers are usually thinner and smaller in diameter due to less physical activity. Thus, veal tends to be more tender. In contrast, adult cattle are more active, resulting in larger and firmer muscle fibers. With more proteins packed tightly into the muscle fibers, the meat becomes tougher, and the mechanical structure of the fibers is also stronger.

Alice Waters, a renowned American culinary educator, explains that when exposed to high temperatures, the protein fibers in meat undergo denaturation. They stretch out and then contract, locking in the water pockets inside. When stir-frying or grilling beef, we need to shorten the cooking time by using high heat to retain moisture within the meat. The high temperature cooks about two-thirds of the food, sealing in the water, nutrients, and flavors within the beef. As a result, the beef becomes tender, moist, and naturally sweet, with a vibrant color that isn’t dull or discolored.

This is why when preparing steak, chefs often sear the surface of the meat first. This helps retain moisture and nutrients inside the steak. Additionally, the meat develops a more alluring aroma. At this point, the interior of the meat reaches around 60 degrees Celsius and is considered rare. Subsequently, the chef will place the steak in the oven so that the heat gradually penetrates and cooks the meat to the desired doneness.

Similarly, when stir-frying beef, you also need to use high heat to quickly cook the meat and preserve its moisture and sweetness.

When stir-frying beef, use high heat to cook it quickly, retaining moisture and preventing dryness.

Notes on Stir-Frying Beef

First, choose a piece of meat with a bright, natural red hue. The meat fibers should be soft and springy to the touch. Depending on your preference, you can select different cuts of meat for stir-frying. For a tender texture, opt for the tenderloin or sirloin. If you prefer a crispy bite, choose the rump.

Beef has tougher muscle fibers than other types of meat. Therefore, it is essential to cut the meat thinly across the grain for stir-frying. Cutting with the grain will result in chewy, unpleasant meat.

When slicing, use a sharp knife and tilt it slightly to achieve the desired thinness. To make cutting beef easier, you can place the meat in the freezer for a few minutes to firm it up, which will help maintain the shape of the block. This will make slicing the meat much simpler.

Depending on your stir-fry method, you can choose to marinate the meat accordingly. To prevent dryness and moisture loss, simply season the meat with a small amount of salt. For added tenderness, you can marinate the beef with a little sugar. Pineapple is also useful for tenderizing meat, but be cautious not to overdo it as the enzyme that breaks down protein in pineapple can cause the meat to disintegrate.

The simplest option is to marinate the beef with ginger, garlic, oyster sauce, cornstarch, and cooking oil before stir-frying. This will result in juicy and tender meat.

Place a wok over high heat, add oil, and sauté the garlic. Add the beef to the wok and stir-fry on high heat. When the meat is almost done, add the remaining ingredients and mix well, adjusting the seasoning to taste. If stir-frying the beef with vegetables, you may want to cook each ingredient separately and then mix them together to ensure even cooking without turning mushy.

Frequently asked questions

Stir-frying beef on high heat can help break down the muscle fibers, making the meat more tender. The intense heat also seals in the juices, adding to the tenderness and flavor of the beef.

A wok is ideal for stir-frying as its curved sides allow for quick and even heating, which is essential for this cooking technique. The shape also facilitates the tossing and stirring of ingredients, ensuring that they cook evenly and retain their texture and flavor.

For stir-frying, it is best to choose cuts of beef that are lean and tender. Sirloin, flank steak, and filet mignon are excellent options as they have the right amount of marbling and will remain tender even when cooked at high temperatures.

To ensure food safety, it is crucial to cook beef to a minimum internal temperature of 145°F (63°C). Use a meat thermometer to check the temperature at the thickest part of the meat. Let the meat rest for three minutes after cooking before slicing and serving.

Yes, marinating the beef before stir-frying can enhance both its flavor and tenderness. A marinade with a balance of acids (like lemon juice or vinegar) and enzymes (found in ingredients like ginger and pineapple) can help tenderize the meat. However, be mindful not to over-marinate, as this can break down the meat too much and affect its texture.