And so are: Beef and Mushroom Stir-Fry Rice Plate or even Beef and Egg Stir Fry Rice Bowls. It’s time to share some Chinese restaurant secrets on how to tenderize beef. Meanwhile steam the brocolli, cauliflower & carrots or cook til just crisp tender in a microwave. The tenderizing step makes any beef soft and moist, while marinating the beef gives it more umami flavor and that velvety coating you experience when eating at Chinese restaurants. Flank steak is by far the most popular cut of meat used by Chinese restaurants in all of their stir-fry dishes. When everything comes back up to a simmer, and the sides of the wok begin to super-heat, Stir fry everything in a circular motion so the beef and vegetables hit the sides of the wok--this gets you that wok hay flavor! In a large resealable plastic bag, combine the wine, 4 tablespoons oil, chili powder, garlic, cumin, salt, ginger and pepper; add beef. 1 teaspoon granulated white sugar (or soft brown sugar), This marinade will definitely make for a better stir-fry, but if you don't cut the beef properly, the meat could ruin the dish. will change the nutritional information in any recipe. https://www.yummly.com/recipes/chinese-stir-fry-sauce-for-beef We used. Cutting against the grain means cutting across those strands, so the long strands of muscle can be made shorter to create small, tender pieces. Mix together the marinade ingredients (water, baking soda, cornstarch, and oil) with the beef until well-coated, and set aside for 30 minutes or overnight.For more information on preparing beef, see Bill’s post on How to Slice and Velvet Beef for stir fries.. Next, prepare your veggies and set aside. That said, we think searing beef imparts more flavor than the jau yau deep frying method. Anyone who's read our Wok Skills 101 Guide knows that with a stir-fry, having all of your ingredients prepped and ready to go is of utmost importance. Velveting is a process used in traditional Chinese cooking to prepare meats for stir-frying. Adding Shaoxing wine (2 teaspoons per pound) also adds flavor but is totally optional for those of you who are strict about alcohol consumption. If we don’t own a wok, how do we cook it in a frying pan? Turn off the heat and transfer your beef vegetable stir-fry to a serving plate; you can also dish it out individually on a bed of rice for a great one-plate meal. Factors such as brands purchased, natural variations in fresh ingredients, etc. If using boneless beef chuck, check out our instructions for how to slice it below. The marinade isn’t as much about soaking the beef in a lot of liquid or adding a bunch of different flavorings like you may be used to. Mix together the marinade ingredients (water, baking soda, Next, prepare your veggies and set aside. In a small bowl, mix the water (or beef stock, if using), sesame oil, light soy sauce, dark soy sauce, oyster sauce and sugar, and set aside. Mix everything together and set it aside to marinate for 15-30 minutes while you’re preparing your other ingredients. We all loved it! 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? We totally enjoyed this dish. Next, prepare your veggies and set aside. Make your favorite takeout recipes at home with our cookbook! make this stir-fry an ideal weeknight dish. 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. Second, you want to be sure to slice the meat thinly and into uniform-size pieces. Chinese bok choy is the primary vegetable in this dish. Mix together the marinade ingredients (water, baking soda, cornstarch, and oil) with the beef until well-coated, and set aside for 30 minutes or overnight. What is the chinese vegetable that’s like a white worm with a seed at the end? Use a good chef’s knife and as always, be careful when working with sharp knives! In Chinese stir-fry cooking, the way ingredients are cut should be consistent with each other. https://www.bbc.co.uk/food/recipes/beef_pepper_stir_fry_88499 Taste of Home is America's #1 cooking magazine. Set aside to marinate for 15-30 minutes, and then your beef is ready to use. See more Quick and comforting recipes (25). 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! I had a long time girlfriend from Taiwan who prepared stir-fry exactly like this, and it was always delicious. Add the liquid to the pan and stir til thickened and heated through. It was challenging, if not completely exhausting! Yes, Kenny, it is. Learn how to prepare beef for stir-fry just like professional chefs do in Chinese restaurant kitchens. This marinade will definitely make for a better stir-fry, but if you don't cut the beef properly, the meat could ruin the dish. Slice meat across the grain into strips and place in a glass dish. Next, prepare your veggies and set aside. Make sense? At this point, the beef should be about 80% done. This is the classic restaurant-style preparation, but you can add more stock and salt or soy sauce to taste if you like a saucier stir-fry. However, I used asparagus, red peppers, yellow peppers and broccoli for the veggies. Leave to marinate for approx 2hours to get the best flavour or longer if you wish.