If using flank steak, trim off any white muscle membranes, and cut your flank steak along the grain lengthwise into 2 to 2 1/2 inch strips. Learn how to prepare beef for stir-fry just like professional chefs do in Chinese restaurant kitchens. He grew up in upstate New York, working through high school and college in restaurants with his father, a chef. 4 large garlic cloves. If we don’t own a wok, how do we cook it in a frying pan? Made from beef plates and smoked to perfection. Increase the marinating time for your beef at least 15 minutes. At $4.99 to $5.99 per pound, chuck steak is also more economical than flank steak. ©2021 Completely Delicious. Constantly stir. Explore › guides › food › › If using boneless beef chuck, check out our instructions for how to slice it below. The “marinade” of baking soda and cornstarch works to tenderize the beef and prepare it for a quick cook on the stove. Cutting meat against the grain is very important to yield nice tender pieces in your stir-fry dishes. Oct 13, 2013 - Sprinkle some salt, 30-40 minutes before cooking. This makes steaks so tender just like at the Chinese restaurants. 1. Oyster sauce was an important part, and I find it strange that oyster sauce is usually hard to find in the Asian sauces section of an American market. Master this marinating technique, and you’ll successfully prepare Chinese stir-fry dishes at home. amzn_assoc_title = ""; Learn how your comment data is processed. Here are some ways you can reheat roast beef while preserving its taste and texture. Instructions. Looking for more authentic recipes? Which is good for novices like me! This is a great recipe! We all loved it! We’ll recommend our favorite cuts of beef to use and show you how to properly cut and marinate beef just like it’s done in Chinese restaurants. beef tenderloin, thinly sliced, marinade with 1 Tbsp oyster sauce and 1 tsp sweet soy sauce, mix well, set aside for at least 30 minutes • vegetable oil • garlic, minced • onion, thinly sliced • red bell pepper, sliced • green bell pepper, sliced • sweat soy sauce • oyster sauce Again, the “grain” refers to the long strands of muscle running through the beef parallel to each other. You can buy a large piece, slice it, divide it into portions for several stir-fries, and freeze it! The steaks were so tender! The first step is to add a good amount of baking soda to the beef––about 1 rounded teaspoon per pound of beef. Adding Shaoxing wine (2 teaspoons per pound) also adds flavor but is totally optional for those of you who are strict about alcohol consumption. I’m confused by the shortcut to tenderizing beef. With its intense beefy flavor, all you need to do is make sure you slice and marinate it properly to make a great stir-fry. The solution is to add a smaller amount of baking and increase the marinating time. Let us know in the comments if you have any questions! Add more oil to the skillet and cook beef until browned and cooked through, stirring occasionally so beef really has time to brown, 7-8 minutes. It also happens to be the most recommended cut of beef we use in our stir-fry recipes. Have you ever tried to make a stir-fry at home, but the meat comes out dry and not at all like what you’ve been served in Asian restaurants? Hi Mary, no, rinsing is not needed with the small amount of baking soda added. If you are wondering how to make beef stir-fry, it starts with the type of cuts that are most suitable for stir-fries.Personally, I prefer beef loin flap sirloin tips, followed by … The combo was awesome together! How-to videos Cook until nice and brown on the bottom. Slice beef thinly against the grain. Heat up the frying pan and pour a little cooking oil. I will also say that adding water to the beef is a personal choice. I also cooked the stir fry in a Ninja Foodi on the saute/ sear function and it cooked in half the time keeping some crunch to the veggies. During this time the baking soda works to tenderize the beef further, and the cornstarch provides a light barrier to keep the beef tender during cooking and prevent overcooking. It’s probably my first choice when making a fancy stir fry. Sprinkle some salt, 30-40 minutes before cooking. My problem is that I always cook my fondue beef and it is always dry. Delicious A & H Sliced Kosher Beef Fry 6 oz. And then position each piece to cut them so the long fibers are cut short. Start with flank steak or beef chuck steak, remove any excess fat, and slice thinly against the grain (watch a how-to here!). Stir in green onions or leave sprinkled on top as a garnish. Required fields are marked *. Mix the water and cornstarch in a separate bowl and add to the saucepan. Stir in the ketchup, honey and sesame seeds until the beef is evenly coated, then pile onto a serving plate. We have a lot of beef recipes in our archives here at The Woks of Life, so we wanted to show everyone how to prepare beef for stir-fry including the step-by-step process for velveting beef for Chinese cooking. Set aside for 1-2 hours. Factors such as brands purchased, natural variations in fresh ingredients, etc. Easy Beef Stir Fry is the perfect Chinese-restaurant-style dish that you can make at home. In most cases, we prefer to sear the meat in a hot wok, since having a wok full of oil at home is simply not practical. Do I need to cook with low fire? amzn_assoc_tracking_id = "compledelici-20"; Heat 1 and 1/2 tablespoons (22.5 grams) of oil in your skillet on medium-high heat. Add oyster sauce and/or soy sauce to give your beef an extra flavor boost. How To Reheat Roast Beef. This site uses Akismet to reduce spam. Thx for the recipe Bill & the fast response Julie! Drizzle beef with sauce to taste (I added 5 Tbsp) and stir-fry another 1 min or until beef is fully … A little more trimming and care is required to prepare the beef chuck steak for stir fry. The problem with reheating roast beef is it loses its juiciness every time it is reheated! Heat over medium-low heat. Hi Anne, overnight marinating is fine. See how the knife is positioned where it will cut the beef against the grain? We like using beef chuck steak for stewing and braising because of the extra fat that comes with this cut of meat, but it can also work nicely for stir-fries. Cook broccoli. 4. Lay the pieces of meat out flat in the wok, taking care not to overcrowd. Eat the dish alone or serve with rice. Then, stir-fry the meat for a couple of minutes until it changes color, splashing with a small amount of rice wine or dry sherry if desired. I don’t have a wok either. Add sauce and green onions. amzn_assoc_ad_type = "smart"; EXPLORE COLLECTIONS CREATE + back to brit + co. Sign In Sign Up. Learn how your comment data is processed. Chinese restaurant chefs take some extra steps in preparing beef for their stir-fry dishes. This dish is best enjoyed right away, but leftovers can be stored in the fridge for up to 1 week. Drain. This whole process should take about 10 minutes for thinly sliced bacon, or up to 15 minutes or so for thick-sliced bacon. You can add favorite vegetables like broccoli for a quick restaurant-quality beef and broccoli stir fry. Cook for about 1 to 2 minutes on the first side, until heated and a brown color develops. Set aside. I soaked Chuck Steak sizzle steaks in the baking soda mixture for a steak fry. It sounds like you are cooking your beef too long. Make each slice 1/4″ thick––each piece will be tender and bite-sized. You can also use all vegetable oil for less flavor. Be careful to not splash any oil on yourself and don't overcrowd the pan. Toss sliced beef with baking soda and cornstarch and let sit at room temperature for 30 minutes. The eye is a small round shaped steak that can be used in stews and for cube steak. Or would that change the consistency and make it dry? Would overnight in the fridge be ok? How to Make Beef and Broccoli Stir Fry. (And this is an awesome method of tenderizing, by the way.). Rinse the beef thoroughly under running water until the water runs … 3. amzn_assoc_ad_mode = "manual"; To get that delicious flavor restaurant-quality beef and broccoli stir fry, add your favorite vegetables and of course lots of broccoli (naturally).. Hi, I'm Annalise and I love to bake! It’s easy to identify the long grains of muscle fiber in flank steak. Marinate the beef. As for the oyster sauce, it is not as commonly available in supermarkets as soy sauce, but hopefully that also changes. Cutting against the grain means cutting across those strands, so the long strands of muscle can be made shorter to create small, tender pieces. Back to Sliced Beef; Sliced, Marinated Beef, For Stir Fry. For the third, I cut it into one-and-a-half- to two-inch cubes. Hi Alicia, thanks for your comment and glad you’re using this old Chinese cooking technique! Find the tastiest, easy beef stir-fry in our collection of dozens of beef stir-fry recipes. Heat sesame oil in a skillet over medium high heat and cook broccoli until slightly browned and mostly tender, stirring often, 5-6 minutes. Place the beef, onion, and mushroom in the crock pot. Fool proof recipe! Ingredients: 15 (broth.. flour.. mushrooms.. oil.. peppers.. sauce...) 3. I can’t get the right kind of heat with my electric stove and a frying pan, and for me, this helps keep the meat from getting overcooked. amzn_assoc_placement = "adunit0"; This makes slicing much easier and faster, as the firm beef does not slide under your knife and around the cutting board. That said, we think searing beef imparts more flavor than the jau yau deep frying method. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. In this photo, you can see the pattern of meat and fat where the grain runs vertically. Is it ok to marinade the beef for longer than 10-15mins in the soy mixture? amzn_assoc_asins = "B00NAU9058,B00004OCNS,B01DDBJF12,B005EEYGCA"; Subscribe today and receive this quick guide right to your inbox: Your email address will not be published. For one batch, I left two and a half pounds of beef as a whole, solid chunk. 3 tbsp pasture butter. Asian-inspired beef and broccoli stir fry is quick and easy to make, delicious, and even better than take-out! Heat sesame oil in a skillet over medium high heat and cook broccoli until slightly browned and mostly tender, stirring often, 5-6 minutes. Design by Purr. Through the process of velveting, meats retain their moisture and take on a soft and velvety texture that is a signature quality of Chinese cuisine. If desired, use 1 tablespoon sesame oil and 1 tablespoon vegetable oil. Reduce heat to medium and return broccoli to the skillet along with the sauce. Next, the beef must be rinsed thoroughly under running water to rid it of any excess baking soda, or you will taste it in the dish. Add cornstarch and oil to give the meat a velvety texture. Velveting beef begins with the steps we have explained above (involving tenderizing the beef and then marinating it with seasonings, oil and cornstarch). Soy sauce can also be used, but increase cornstarch in the sauce to 2 tablespoons. Asian-Glazed Sheet-Pan Salmon and Broccoli. If the process used by Chinese restaurants to tenderize beef described above sounds a bit involved and a hassle, you can still tenderize beef using an at-home shortcut. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Toss sliced beef with baking soda and cornstarch and let sit at room temperature for 30 minutes. Do I have to rinse the baking soda off in the short cut method? A chef’s secret to slicing beef quickly is to freeze the meat partially for 30 to 60 minutes until it is firm. I had a long time girlfriend from Taiwan who prepared stir-fry exactly like this, and it was always delicious. Chinese velveting techniques vary, depending upon the cut and type of meat used for the dish, and also involve tenderizing, marinating  and different cooking methods. Its suppose to make the meat mote moist and tender. During this time the baking soda works to tenderize the beef further, and the cornstarch provides a light barrier to keep the beef tender during cooking and prevent overcooking. Cut against the grain, and you shorten the muscle fibers, effectively tenderizing the meat. Excellent and thanks for your feedback Brian! Beef, Water, Rice Flour, Cornstarch, Seasoning Sauce (Soybean Sauce (Soybean, Corn), Water, … Serve. Add about 2 teaspoons of each per pound of beef. Pictured below is the marinated beef before cooking. It gets easier if you plan to revive and use them as an ingredient in a new recipe. Tap here to receive our FREE top 25 recipe book! Various online calculators also provide different results, depending on their sources. Boneless beef chuck steak is a more economical choice for beef stir fries. Thin-sliced beef is popular in stir-fry. Start with flank steak or beef chuck steak, remove any excess fat, and. 1 pound Heartstone Farm grass-fed beef liver SHOP HERE. Soak the liver in a dish or bowl of milk for 30-60 minutes. Heat up the frying pan and pour a little cooking oil. You can, of course, use beef fillet (tenderloin) instead because it is unvelievably tender, buttery and has a mild beef flavour. The last step of velveting is cooking, which really depends upon the dish you are cooking and the outcome you’re looking for. Stir in green onions or leave sprinkled on top as a garnish. Here you'll find recipes, baking tips, and more. Thx for your quick response! 6. It may seem like a more expensive option at over $40 a kilo, but a 250g fillet goes a long way if you add more vegetables to your dish. Add 1/8 teaspoon to 1/4 teaspoon (for tougher cuts) of baking soda  and 1 to 2 tablespoons of water to the beef and mixing and working it into the beef before marinating will also do a fine job tenderizing! I’m serving over maifun rice noodles. Set aside to marinate for 15-30 minutes, and then your beef is ready to use. The goal with any stir-fry is to cut the food into bite-size pieces that will cook rapidly and remain tender. Beef / Sliced Beef Item Number: 614619 Elated Plates | Always Available® Sliced, Marinated Beef, For Stir Fry. Best Ways To Stir Fry Beef You can stir fry beef with vegetables like broccoli florets, zucchini, carrots, bell peppers, and mushrooms. You can see the grain and the slice a bit clearer in this photo, but you can imagine that the soft beef can be difficult to handle and slice. Add oil, oyster sauce/soy sauce, Shaoxing wine (optional), and cornstarch to the beef. This site uses Akismet to reduce spam. “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. This def. For Japanese recipes that include pork or beef, the majority will list “thinly sliced meat” on the ingredients list. TheWoksofLife.com is written and produced for informational purposes only. Let stand 1-2 hours. I like to cook it and serve it sliced up. 5. Beef eye steak is a small, boneless steak weighing 6 to 8 oz. This beef with broccoli stir fry is full of rich savory umami flavorful, super tender beef, and freshness from the broccoli. For my testing, I browned meat that I cut off of one large chuck roll (in order to guarantee that the meat was as identical as possible). The velveting of beef is probably most common, since beef benefits more than other meats from this cooking technique. Follow step 3 and increase the marinating time for your beef at least 15 minutes. 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'' of choice for those looking for a quick marinade tenderizes the beef and tofu from crock pot and the... As it has a savory and slightly sweet Asian flavor available in supermarkets as soy sauce can also used... That ’ s secret to slicing beef quickly is to add a good amount of baking soda cornstarch. Some recipes, including soups, will only require cooking the beef water. Meat ” on the ingredients list mixture for a great topping on a burger, salad just. But hopefully that also changes of oil in your skillet on medium-high heat care not to overcrowd slice below! That i always cook my fondue beef and massage with hands until all of the pan pour... Crispy delight stir-fry exactly like this, and you shorten the muscle fibers, effectively tenderizing meat. Thick enough. ) 1/4″ thick––each piece will be tender and bite-sized i two! Sliced pork or beef is the perfect Chinese-restaurant-style dish that you how to fry sliced beef see the pattern of meat three... Even better than take-out to 1 week smaller amount of baking soda ) and hydrates ( ). Boneless steak weighing 6 to 8 oz know in the comments if you have any!... Started with our family 's top 25 recipe eBook your other ingredients topping a! Wok or large skillet on medium-high heat common, since beef benefits more than meats... A steak fry you how select, cut, and Youtube active prep time to share some Chinese restaurant.! And Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes virtually all Chinese chefs roast from. Them as an ingredient in a New recipe hands until all of the liquid is absorbed if boneless. Select, cut your beef at least 15 minutes or so for thick-sliced bacon adding water to the 1! We 'll show you how select, cut your beef into 1/4″ thick slices, yes, ’...