We have now a variety of beef recipes in our archives right here at The Woks of Life, so we wished to indicate everybody put together beef for stir-fry together with the step-by-step course of for velveting beef for Chinese language cooking. We’ll advocate our favourite cuts of beef to make use of and present you correctly minimize and marinate beef similar to it’s executed in Chinese language eating places.
We at all times give essential particulars in all of our recipes, together with preparation and cooking, however I believed it was time to jot down a put up targeted on making ready beef correctly for the wok!
Reading: How to cut flank steak for stir fry
What Reduce of Beef is Greatest for Stir-fry?
Flank steak is by far the most well-liked minimize of meat utilized by Chinese language eating places in all of their stir-fry dishes. It additionally occurs to be essentially the most really useful minimize of beef we use in our stir-fry recipes.
Flank steak is flavorful, fairly priced, and available. With its intense beefy taste, all it’s good to do is be sure you slice and marinate it correctly to make a terrific stir-fry. For $6.99 to $8.99 a pound, it received’t break the financial institution both.
Boneless beef chuck steak is a extra economical alternative for beef stir fries. We like utilizing beef chuck steak for stewing and braising due to the additional fats that comes with this minimize of meat, however it could possibly additionally work properly for stir-fries.
At $4.99 to $5.99 per pound, chuck steak can be extra economical than flank steak. You should buy a big piece, slice it, divide it into parts for a number of stir-fries, and freeze it!
A little bit extra trimming and care is required to organize the meat chuck steak for stir fry. Reduce alongside the fats strains and take away the thick membrane to get some neat chunks of beef for slicing. Use a superb chef’s knife and as at all times, watch out when working with sharp knives!
How to Reduce Beef For Stir-fry
If utilizing flank steak, trim off any white muscle membranes, and minimize your flank steak alongside the grain lengthwise into 2 to 2 1/2 inch strips.
It’s simple to determine the lengthy grains of muscle fiber in flank steak. When slicing the flank steak into small items, slice towards the grain (perpendicular to the lengthy strains of muscle).
Make every slice 1/4″ thick-each piece can be tender and bite-sized.
Now your beef is prepared for marinating!
If utilizing boneless beef chuck, take a look at our directions for slice it under. If not, skip all the way down to the subsequent part.
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You’ll be able to see the grain and the slice a bit clearer on this photograph, however you possibly can think about that the mushy beef could be troublesome to deal with and slice.
A chef’s secret to slicing beef shortly is to freeze the meat partially for 30 to 60 minutes till it’s agency. This makes slicing a lot simpler and quicker, because the agency beef doesn’t slide below your knife and across the chopping board. Partially frozen meat additionally means that you can be extra exact in chopping to your required thickness.
How to Reduce Beef for Lo Mein & Different Noodle Dishes
If utilizing beef for noodle dishes or dishes like Beef and Pepper Stir Fry, an additional step to slice beef into skinny strips (julienne) is required.
In Chinese language stir-fry cooking, the way in which elements are minimize must be in step with one another. Rectangular slices of beef are used for stir-fries with greens like beef and broccoli or beef and tofu. Lengthy strands of noodles like you’ve gotten in Beef Lo Mein require beef to be minimize into comparable lengthy skinny strips.
Beef fried rice requires small chunks of meat to go together with the small grains of rice. Make sense?
How Chinese language Eating places Tenderize Beef
It’s time to share some Chinese language restaurant secrets and techniques on tenderize beef. Tenderizing your beef is step one of the standard technique of velveting beef practiced by nearly all Chinese language cooks.
Chinese language restaurant cooks take some further steps in making ready beef for his or her stir-fry dishes.
Step one is so as to add a superb quantity of baking soda to the beef-about 1 rounded teaspoon per pound of beef.
Subsequent, add 3 tablespoons water till the meat is simply coated, and therapeutic massage the meat so the baking soda and water is uniformly distributed. Put aside for 1-2 hours. This step tenderizes (baking soda) and hydrates (water) the meat.
Subsequent, the meat should be rinsed totally below working water to rid it of any extra baking soda, or you’ll style it within the dish.
Use your arms to fire up the meat through the rinsing course of.
As soon as the water runs clear, drain the meat totally in a colander and switch it to a bowl for the marinating course of (particulars in subsequent part).
Shortcut to Tenderize Beef at House
If the method utilized by Chinese language eating places to tenderize beef described above sounds a bit concerned and a problem, you possibly can nonetheless tenderize beef utilizing an at-home shortcut. Baking soda is a strong ingredient for tenderizing beef, but when an excessive amount of is added, it could possibly add an off-taste to the meat which is why beef is rinsed off after including bigger quantities of baking soda to the meat.
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The answer is so as to add a smaller quantity of baking and enhance the marinating time. Including 1/8 teaspoon to 1/4 teaspoon (for harder cuts) of baking soda and 1 to 2 tablespoons of water to the meat and mixing and dealing it into the meat earlier than marinating will even do a nice job tenderizing! Enhance the marinating time in your beef at the very least quarter-hour. I will even say that including water to the meat is a private alternative. I really feel there are deserves to having a moist hydrated beef or a drier beef for stir fry dishes.
How to Marinate Beef for Stir-fry
Marinating beef in your stir-fry is a crucial 2nd step of velveting that ought to by no means be skipped. The marinade isn’t as a lot about soaking the meat in a variety of liquid or including a bunch of various flavorings like you could be used to.
It’s about giving the meat an additional juicy texture. Have you ever ever tried to make a stir-fry at residence, however the meat comes out dry and in no way like what you’ve been served in Asian eating places? Grasp this marinating method, and also you’ll efficiently put together Chinese language stir-fry dishes at residence.
After the meat has been tenderized:
1. Add oyster sauce and/or soy sauce to provide your beef an additional taste enhance. Add about 2 teaspoons of every per pound of beef.
2. Add cornstarch and oil to provide the meat a velvety texture. Add about 2 teaspoons of every per pound of beef. The cornstarch and oil provides the meat its velvety easy texture sealing in juices and defending the meat through the searing or cooking. Including Shaoxing wine (2 teaspoons per pound) additionally provides taste however is completely non-compulsory for these of you who’re strict about alcohol consumption.
3. Combine every little thing collectively and set it apart to marinate for 15-Half-hour whilst you’re making ready your different elements.
What’s Chinese language Velveting?
Velveting is a course of utilized in conventional Chinese language cooking to organize meats for stir-frying. Chinese language velveting methods fluctuate, relying upon the minimize and kind of meat used for the dish, and in addition contain tenderizing, marinating and completely different cooking strategies.
By way of the method of velveting, meats retain their moisture and tackle a mushy and velvety texture that could be a signature high quality of Chinese language delicacies. The velveting of beef might be commonest, since beef advantages greater than different meats from this cooking method.
How to Velvet Beef for Stir Fry
Velveting beef begins with the steps now we have defined above (involving tenderizing the meat after which marinating it with seasonings, oil and cornstarch).
The tenderizing step makes any beef mushy and moist, whereas marinating the meat provides it extra umami taste and that velvety coating you expertise when consuming at Chinese language eating places. Pictured under is the marinated beef earlier than cooking.
The final step of velveting is cooking, which actually relies upon upon the dish you might be cooking and the result you’re on the lookout for.
The normal methodology for velveting beef is to move the meat by way of sizzling oil (primarily deep frying) which is actually known as zǒu yóu (走油) in Mandarin or “jau yau” in Cantonese.
Usually, we want to sear the meat in a sizzling wok, since having a wok filled with oil at residence is solely not sensible. That mentioned, we predict searing beef imparts extra taste than the jau yau deep frying methodology.
Some recipes, together with soups, will solely require cooking the meat in water as the ultimate step.
And that’s it! Tell us within the feedback if in case you have any questions!
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