Its suppose to make the meat mote moist and tender. thank you – i love all your recipes! For the third, I cut it into one-and-a-half- to two-inch cubes. amzn_assoc_search_bar = "true"; Learn how your comment data is processed. Ingredients: 15 (broth.. flour.. mushrooms.. oil.. peppers.. sauce...) 3. amzn_assoc_marketplace = "amazon"; Adding 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! Do I add broccoli first, then the meat? 1 large onion. This beef with broccoli stir fry is full of rich savory umami flavorful, super tender beef, and freshness from the broccoli. Prepare the sauce. 4 strips bacon. Partially frozen meat also allows you to be more precise in cutting to your desired thickness. Whisk together the oyster sauce, beef broth, cornstarch and fresh garlic until smooth. Boneless beef chuck steak is a more economical choice for beef stir fries. Add cornstarch and oil to give the meat a velvety texture. It’s about giving the beef an extra juicy texture. Thanks for stepping up to help with great advice Julie! Stir in green onions or leave sprinkled on top as a garnish. Add oyster sauce and/or soy sauce to give your beef an extra flavor boost. Serve. This easy Chinese Beef Stir Fry is loaded with tender beef slices and the most delicious stir-fry sauce made with soy sauce, brown sugar, garlic, ginger and beef broth! Cook until nice and brown on the bottom. Mix the water and cornstarch in a separate bowl and add to the saucepan. with a thin trim of fat on two sides. 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. Cut in the same direction as the grain, and your meat comes out tough and ropey. The velveting of beef is probably most common, since beef benefits more than other meats from this cooking technique. During a cooking demo centered around beef recipes, he casually threw out an ingredient list for this dish, and I knew I had to give it a try. Serve this beef stir fry with white rice, egg noodles or over fried rice! Heat up a wok or large skillet on medium-high and add enough oil to coat the bottom. Heat 1 and 1/2 tablespoons (22.5 grams) of oil in your skillet on medium-high heat. 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. Oyster sauce is preferred for this recipe as it has a savory and slightly sweet Asian flavor. The cornstarch and oil gives the beef its velvety smooth texture sealing in juices and protecting the meat during the searing or cooking. We all loved it! If using boneless beef chuck, check out our instructions for how to slice it below. Hi Ruthie, glad it worked out for you and keep up the great cooking! Hi Alicia, thanks for your comment and glad you’re using this old Chinese cooking technique! I have tried to tenderize with papaya juice for more than a day and yet I still get tough meat. This makes steaks so tender just like at the Chinese restaurants. Thin-sliced beef is popular in stir-fry. 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. Set aside. The traditional method for velveting beef is to pass the meat through hot oil (essentially deep frying) which is literally referred to as zǒu yóu (走油) in Mandarin or “jau yau” in Cantonese. These cuts of beef are cheap and full of flavor, but are naturally tough. Learn how to prepare beef for stir-fry just like professional chefs do in Chinese restaurant kitchens. Drizzle beef with sauce to taste (I added 5 Tbsp) and stir-fry another 1 min or until beef is fully … Letting the beef marinate for more time also helps with tenderizing. Loved it. Specializes in all things traditional Cantonese and American Chinese takeout. How to Make Beef and Broccoli Stir Fry. 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. If desired, use 1 tablespoon sesame oil and 1 tablespoon vegetable oil. It also happens to be the most recommended cut of beef we use in our stir-fry recipes. Set aside to marinate for 15-30 minutes, and then your beef is ready to use. Here’s how to slice meat thinly for delicious Japanese dishes like Sukiyaki, Okonomiyaki, and Gyudon! I feel there are merits to having a moist hydrated beef or a drier beef for stir fry dishes. We'll show you how select, cut, and marinate beef for your wok! 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! He grew up in upstate New York, working through high school and college in restaurants with his father, a chef. Season the flour with salt and pepper, and put it in a shallow dish or on a plate Step 3: Add the remaining oil to the pan and saute the liver on both sides, about 3 minutes per side. Cook beef. You can also use all vegetable oil for less flavor. 2. Hi, I'm Annalise and I love to bake! Set aside for 1-2 hours. My problem is that I always cook my fondue beef and it is always dry. 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. Serve with steamed rice, or as desired. Mix everything together and set it aside to marinate for 15-30 minutes while you’re preparing your other ingredients. Pictured below is the marinated beef before cooking. 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 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. Do I need to cook with low fire? The combo was awesome together! “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 site uses Akismet to reduce spam. Start with flank steak or beef chuck steak, remove any excess fat, and slice thinly against the grain (watch a how-to here!). 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). Easy Beef Stir Fry is the perfect Chinese-restaurant-style dish that you can make at home. Since we have to cut cross-wise to the grain, for this piece, we need to cut the long strip into 2-inch wide chunks first. Sprinkle some salt, 30-40 minutes before cooking. In this photo, you can see the pattern of meat and fat where the grain runs vertically. I’ve previously been a little intimated by Asian-style recipes, at least until superstar chef Jet Tila inspired me to try this beef and broccoli stir fry. Rose from modest beginnings as a Burger King sandwich assembler to Holiday Inn busboy and line cook, to cooking at the family's Chinese restaurant, while also learning the finer points of Cantonese cooking from his immigrant parents. Some recipes, including soups, will only require cooking the beef in water as the final step. Toss sliced beef with baking soda and 2 teaspoons of the cornstarch and let sit at room temperature for 30 minutes to tenderize the beef. The problem with reheating roast beef is it loses its juiciness every time it is reheated! A little more trimming and care is required to prepare the beef chuck steak for stir fry. Cut along the fat lines and remove the thick membrane to get some neat chunks of beef for slicing. The last step of velveting is cooking, which really depends upon the dish you are cooking and the outcome you’re looking for. 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 / Sliced Beef Item Number: 614619 Elated Plates | Always Available® Sliced, Marinated Beef, For Stir Fry. Rinse the beef thoroughly under running water until the water runs … And it turns out it really is very easy to make, with only a few ingredients (all of which can be found at any grocery store), and the results are delicious! Cook broccoli. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. 5. Follow step 3 and increase the marinating time for your beef at least 15 minutes. Add baking soda and water to the sliced beef and massage with hands until all of the liquid is absorbed. Beef eye steak is a small, boneless steak weighing 6 to 8 oz. Here you'll find recipes, baking tips, and more. Add baking soda and water to the sliced beef and massage with hands until all of the liquid is absorbed. Again, the “grain” refers to the long strands of muscle running through the beef parallel to each other. Heat over medium-low heat. Or would that change the consistency and make it dry? I used the marinade in this recipe on the steaks and used a Kikkoman stir fry packet. The only difference I can remember is that in the marinade, she would also add an egg white, which I think was also about tenderizing. Soak the liver in a dish or bowl of milk for 30-60 minutes. ©2021 Completely Delicious. Tap here to receive our FREE top 25 recipe book! We used to do it all the time, so we would have everything ready to go for dinner when we got home from work. It’s probably my first choice when making a fancy stir fry. Make sense? Thx for your quick response! The “marinade” of baking soda and cornstarch works to tenderize the beef and prepare it for a quick cook on the stove. Back to Sliced Beef; Sliced, Marinated Beef, For Stir Fry. 1 pound Heartstone Farm grass-fed beef liver SHOP HERE. 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. Hi how long do I cook my beef. Hi Mike, yes, that’s the shortcut – no rinsing and less baking soda so less active prep time. Cook your bites in the oil in 2 or 3 batches for about 2 minutes per batch. Soy sauce can also be used, but increase cornstarch in the sauce to 2 tablespoons or the sauce may not be thick enough. amzn_assoc_placement = "adunit0"; Instead of immediately stir-frying, let the meat sear for about 30 to 45 seconds, before starting to stir-fry. The steaks were so tender! Fry some up for a great topping on a burger, salad or just to snack on. Increase the marinating time for your beef at least 15 minutes. Thinly sliced pork or beef is the key ingredient in many popular Japanese recipes. Master this marinating technique, and you’ll successfully prepare Chinese stir-fry dishes at home. 4. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! TheWoksofLife.com is written and produced for informational purposes only. Delicious A & H Sliced Kosher Beef Fry 6 oz. 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 I don’t have a wok either. Asian-inspired beef and broccoli stir fry is quick and easy to make, delicious, and even better than take-out! Instructions. Flank steak is flavorful, reasonably priced, and readily available. Add oil, oyster sauce/soy sauce, Shaoxing wine (optional), and cornstarch to the beef. Can you vacuum seal and freeze the beef right after marinating to use another day? Remove the roast beef from crock pot and drizzle the drippings in a small saucepan. Look for "beef for stir fry" at your grocery store, or slice your own. Find the tastiest, easy beef stir-fry in our collection of dozens of beef stir-fry recipes. How To Reheat Roast Beef. Fry for a further 3-4 minutes, or until the beef is cooked to your liking. You can buy a large piece, slice it, divide it into portions for several stir-fries, and freeze it! Heat oil on the skillet and cook your beef in batches. You can, of course, use beef fillet (tenderloin) instead because it is unvelievably tender, buttery and has a mild beef flavour. Marinate the beef. The "Kosher Bacon" of choice for those looking for a smoked crispy delight. See how the knife is positioned where it will cut the beef against the grain? Stir in the ketchup, honey and sesame seeds until the beef is evenly coated, then pile onto a serving plate. 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. Constantly stir. Make each slice 1/4″ thick––each piece will be tender and bite-sized. 2. Beef, Water, Rice Flour, Cornstarch, Seasoning Sauce (Soybean Sauce (Soybean, Corn), Water, … Lay the pieces of meat out flat in the wok, taking care not to overcrowd. Is it ok to marinade the beef for longer than 10-15mins in the soy mixture? In Chinese stir-fry cooking, the way ingredients are cut should be consistent with each other. I just cooked everything per your comment, meat first in batches, remove to a plate, steam & cook veggies, put everything back, added some duck sauce & maifun noodles & served! 1. Toss sliced beef with baking soda and cornstarch and let sit at room temperature for 30 minutes. If we don’t own a wok, how do we cook it in a frying pan? You’re the best Julie! Please advice. 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 sauce and green onions. Best beef for stir fry. 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And remain how to fry sliced beef vegetables like beef and broccoli stir fry is not as commonly available in supermarkets soy! Extra steps in preparing beef for stir-fry just like professional chefs do in Chinese restaurant secrets on how to meat! Minutes before cooking onions or leave sprinkled on top as a garnish – rinsing.