Onion and Pepper: The Two Spices to Avoid When Cooking Beef
When it comes to braising or stewing beef, two commonly used spices are onion and pepper.
While these spices are very aromatic, they do not mask the smell of beef as one might expect, but rather have the opposite effect, taking away from the unique flavor of the meat.
The strong flavors of onion and pepper overpower the natural taste of beef, making the dish less appealing and even giving it a dry texture.
When braising or stewing beef, keep it simple with ingredients like beef, daikon radish, or pickled vegetables. Cut the beef into bite-sized pieces and place them in a pot. Add just enough water, along with chopped daikon, a little ginger, Chinese chives, dried tangerine peel, and dried chili (if desired). Turn on the heat and bring the beef to a boil over high heat.
Once it reaches a boil, reduce the heat to medium and simmer for 30 minutes, seasoning with salt to taste. You can also add a dash of soy sauce to enhance the flavor. With these spices, the beef won’t be too overpowering, and their subtle aromas will make the meat more delicious and appealing.
How to Stir-Fry Beef Without Making it Tough
To prevent beef from becoming tough in stir-fries, remember to use high heat and stir quickly. This ensures the meat cooks fast and stays tender, juicy, and flavorful.
Stir-Frying Beef with Vegetables
When stir-frying beef with vegetables, cook the veggies first, then add the beef and stir quickly. Once the beef is slightly cooked, toss in the vegetables and turn off the heat. This technique ensures the beef remains tender and juicy, never tough.
To make the beef even more tender, add a pinch of salt while cooking. For beef shank or tendon, if you want to shorten the cooking time without prolonged braising, add a piece of pineapple, a cube of ice, or a teaspoon of cornstarch to the pot.
