Beef is a popular alternative to pork, the most commonly consumed meat in Vietnam. While it is more expensive than pork or chicken, beef offers a great source of protein and other essential nutrients such as lipids, vitamins A, B6, PP, and B12, as well as iron, magnesium, and calcium.
Stir-frying is the easiest way to cook beef. However, many home cooks make a common mistake: waiting for the oil to heat up and the pan to get really hot before adding the beef.
Waiting for the oil to boil and the pan to heat up before adding beef is a common mistake. (Illustration)
Professional chefs say that doing so can cause the beef to stick to the pan, burn, and become tough and chewy. When beef comes into contact with hot oil, the sudden change in temperature causes it to contract, which is the main reason it becomes tough, they explain.
Instead, as soon as you put the pan on the stove, add the beef. Stir-fry over high heat, stirring quickly. Pay close attention and don’t overcook the beef, as it will lose its tenderness. Remove it from the heat as soon as it is cooked through.
If you want to ensure that your beef is tender and doesn’t stick to the pan, add a little oil to the marinating process.
Add the beef to the pan as soon as it goes on the stove, stirring constantly to prevent toughness. (Illustration)
Adding a little oil during marinating also helps keep the beef tender and prevents toughness when stir-frying. (Illustration)
Steps to Make Tender and Juicy Stir-Fried Beef
To create a delicious dish of stir-fried beef that is tender and not chewy, it’s important to pay attention not only to the cooking process but also to the initial steps of buying, preparing, and marinating the beef.
1. Choosing the Right Cut of Beef
As with any type of meat, different cuts are suitable for different cooking methods. For stir-frying, the best options are beef tenderloin, flank steak, or rump steak. If you’re not sure, it’s best to tell the butcher what you plan to cook, and they can recommend the most suitable cut.
A good-quality piece of beef should have a bright red color, not too dark. If there is fat on the meat, it should be light yellow and firm. You can press the meat with your finger, and if it bounces back without sticking and has no unpleasant odor, it’s a good sign.
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2. Beef Preparation
Fresh beef has a distinct smell. To reduce this odor, you can soak it in a mixture of salt water and ginger before gently rinsing it with clean water.
After soaking and rinsing the beef, pat it dry with paper towels and proceed to cut it into thin, bite-sized slices. Cutting beef can be tricky due to its long, thin muscle fibers. If you cut against these fibers, the meat will become tough. So, identify the lateral muscle fibers and use a sharp knife to cut the beef into thin slices.
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3. Marination
Marination is a crucial step in the cooking process, as it not only enhances the flavor of the beef but also helps eliminate any remaining odors. Common ingredients used in marination include garlic, pepper, ginger, seasoning powder, and soy sauce.
After mixing the ingredients in the right proportions, thoroughly combine them with the beef and let it marinate for about 30 minutes. Once the beef has absorbed the flavors, you can proceed to stir-fry it as described at the beginning of this article.
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If you’re stir-frying beef with vegetables, it’s best to cook them separately. Start with the vegetables, and once they are cooked, add the beef, as it requires less time to cook.
Source: giadinh.suckhoedoisong.vn
– Ensure your wok or pan is hot before adding the oil and beef. This helps to create a sear on the meat and lock in the juices.
– Work in batches to avoid overcrowding the pan, which can cause the beef to steam instead of fry.
– Use high-heat tolerant oils like peanut or canola oil to prevent the oil from smoking.
– Stir-fry the beef in a single layer, flipping the pieces occasionally, until they are browned and cooked to your desired doneness.
– Add vegetables or other ingredients towards the end of cooking to create a well-balanced dish with a variety of textures and flavors.
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