Beef is a delicious and high-value food considered a luxurious dish in the family. In regular meals, stir-fried beef is a common method of preparation. But many people tend to make the beef tough and lose its sweetness when stir-frying.
Beef is a nutritious meat rich in iron, protein, Vitamin B3, B6, B12, phosphorus, zinc,… that helps to enhance health. However, when beef is tough, it becomes difficult to eat and also reduces its nutritional value because most of the toughness comes from excessive heat, causing the meat to release too much water and become dry, losing its flavor.
Here are some tips to help housewives stir-fry beef without it ever becoming tough:
– Step 1: Rinse the beef thoroughly and slice it into thin pieces. To prevent the beef from becoming tough, remember to slice against the grain. If you have already asked the butcher to slice the beef, you can marinate it right away without rinsing.
– Step 2: Put the sliced beef into a bowl, add a few tablespoons of beer or Coca-Cola into it, but beer will be more aromatic and not discolor the meat like Coca-Cola. Then marinate the meat and add a pinch of salt, stir clockwise and place it in the refrigerator for about 4 hours. Beer is a special seasoning in cooking because it helps soften the meat and eliminate the smell. Furthermore, the flavor of beer also makes the dish more fragrant and flavorful. Beer has this effect thanks to its enzymes that help break down protein better.
– After marinating, take out the beef and stir-fry it as usual. You can add onions, snow peas, or carrots to make the dish more delicious and nutritious.
– Pay attention to heat when stir-frying: Put cooking oil in a pan, add garlic and sauté until fragrant, then quickly add the beef and stir-fry, then turn off the heat, continue stirring until the meat is cooked. Avoid cooking for too long because beef is easy to cook, so if you cook it with high heat for too long, the meat will release a lot of water and become tough. Moreover, at the beginning, let the pan be hot so that the meat quickly encounters heat and does not release too much sweet water, and the stir-fried beef does not become watery. The heat used is also very important in stir-frying beef as well as other types of meat to avoid dryness.
In addition to using beer, you can apply some of the following tricks to make the beef tender:
– Marinate with baking soda: Baking soda is also an additive in cooking that helps the meat and bones soften quickly. Choose pure baking soda to avoid impurities. However, remember to use only a small amount. Approximately 10g of baking soda is enough for marinating 340g of beef. Using too much baking soda when stir-frying will give it a harsh taste.
– Marinate with vinegar: Vinegar also helps to tenderize the beef, you can combine vinegar and wine for marinating. However, you should only use a little bit to avoid it becoming sour. Note to choose good vinegar that is not industrial acid.
– Marinate with orange juice or pineapple juice: For beef steak, try marinating it with orange juice, the meat will not only be tender but also very fragrant. The enzymes in orange and pineapple juice help soften the meat. However, if you’re stir-frying, you should only marinate it a little bit to avoid a prominent sweet taste.
When marinating beef before stir-frying, you should also add a little cooking oil to prevent the meat from drying out. Moreover, the cooking oil itself also helps to make the meat more tender and protects it from bacteria during the marinating process.
Whether marinating beef with beer or baking soda, you should remember to pay attention to the heat when stir-frying. At first, the flame should be high and stir quickly, then turn off the heat and continue stirring until the meat is cooked through. Avoid stir-frying for too long as the meat will become dry and lose its juiciness.
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