Beef stir-fry is a popular dish among Vietnamese people, and for good reason. It’s a delicious and nutritious meal, but it can easily turn chewy if not prepared properly. Follow these steps to create a mouth-watering dish that will impress your family and friends.
Ingredients for Beef Stir-fry
– 3000g beef tenderloin; 1 tablespoon sugar; grated ginger to taste; 1 tablespoon soy sauce; 1 tablespoon potato starch; 1 tablespoon vegetable oil
How to Cook Tender and Juicy Beef Stir-fry
Step 1: Prepare the beef
Rinse the beef and pat it dry. Cut it into thin, bite-sized pieces, ensuring you cut across the grain to prevent the meat from becoming chewy.
Step 2: Marinate the beef
In a bowl, combine the beef with a small amount of sugar, grated ginger, and soy sauce. Mix well and let it marinate for at least 20 minutes. Then, add the potato starch and vegetable oil, stirring to coat the meat evenly.
The sugar will help tenderize the beef, while the oil creates a protective barrier to seal in moisture. Avoid using salt in the marinade as it can draw out the juices, resulting in dry and chewy meat.
Step 3: Stir-fry the beef
Heat some oil in a wok or a large pan. Add grated ginger and garlic to infuse the oil with flavor. Then, add the beef and stir-fry over low heat for 30 seconds to a minute. Increase the heat to high and continue cooking, ensuring the beef doesn’t stick to the pan and releases its juices, making it tender.
Step 4: Stir-fry the vegetables
Stir-fry the beef until it’s just cooked through. For a richer color, add a dash of soy sauce. Then, add your choice of vegetables and push the beef to the side of the wok. Stir-fry the vegetables for a while before mixing them with the beef. Season with salt or other spices to taste.
Step 5: Serve
Turn off the heat and plate the beef stir-fry. Serve it hot. If you’re using vegetables that require longer cooking times, stir-fry them separately until almost done, then set them aside. Cook the beef, and just before it’s done, add the vegetables back into the wok to heat through.
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