Flank steak is by far the most popular cut of meat used by Chinese restaurants in all of their stir-fry dishes. It also happens to be the most recommended cut of beef we use in our stir-fry recipes. Flank steak is flavorful, relatively reasonably priced, and readily available.
Most tender beef cuts, such as sirloin, tri-tip, ribeye, top loin (strip), tenderloin, shoulder center (Ranch Steak), shoulder top blade (Flat Iron) and shoulder petite tender, can be cut into strips for use in stir-fry recipes.
In Chinese cooking, proteins like beef, pork or chicken are velveted first before stir-frying them. There are several ways to velvet, but at its most basic level, it involves marinating meat with at least one ingredient that will make it alkaline. This is what tenderizes the meat, especially cheaper, tougher cuts.
Flank steak is by far the most popular cut of meat used by Chinese restaurants in all of their stir-fry dishes. It also happens to be the most recommended cut of beef we use in our stir-fry recipes. Flank steak is flavorful, relatively reasonably priced, and readily available.
There are different ways to tenderize meat, including slow cooking, marinating, and pounding. While you can tenderize meat at home using a meat mallet or rolling pin, some manufacturers handle the process by using mechanical tenderization, which involves breaking down the meat's connective tissue with sharp blades.
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The first is to cook your protein and your vegetable separately, and combine them only after both are fully cooked. A second rule of thumb for stir-frying: Choose one vegetable per stir-fry. Finally, always remember to add liquid only after everything is more or less finished cooking.
Aromatic ingredients like garlic, ginger, green onions, chilies and spices. These ingredients are typically added to the oil first to infuse it with flavor. You won't need much; a few teaspoons to a tablespoon of total aromatic ingredients per person adds a serious amount of flavor.
Make thin cuts about 1/4 inch or thinner. Thin strips of beef are best because they won't take long to cook. The thinner the beef, the more tender it will taste and the less chewy it will be. Thicker strips require longer cooking times, which usually means the outside is overcooked by the time the inside is cooked.
Sear meat first.
This creates a good texture (the process of marinating and pre-cooking meat for stir-fry is called “velveting”) and seals in any juices, so the meat doesn't overcook while you're cooking the vegetables.
Why are stir-fry beef strips tough? Have you've ever bought pre-packed 'beef strips for stir fry' and wondered why the meat goes dry, tough and chewy? It is because the cuts used are those that require long-slow cooking.
The cut of beef called for in most stir-fry dishes is flank steak, which certainly is not a tender cut. It used to be cheap and that's probably why it's called for in so many stir-fry recipes. A much better, more tender cut of beef for stir-fry would be top round steak or sirloin tip.
Meat first, then vegetables – If you want meat or seafood in your stir fry, cook it first then scoop it out onto a separate plate before cooking the vegetables. You'll add the meat back in at the end.
High in protein and low in fat, tofu is an incredibly versatile food that can be stir-fried, deep-fried, baked and even scrambled. Try using crispy tofu as a meat replacement in your stir fry.
Chinese cooks normally use soybean oil, vegetable oil, or peanut oil, all of which have a high smoke point. Peanut oil usually has a pleasant nutty flavor and is suitable not only for stir-frying but also for deep-frying. Canola oil, which has a high smoke point but a neutral flavor, is also a good choice.
Start with the hard vegetables like carrots and broccoli. Stir and scoop vegetables to the side to make room for more. Then add the softer vegetables, like sliced mushrooms and zucchini. Pour in some stock or water and always keep the veggies moving in the pan.
What is the secret ingredient for stir fry? Food & Wine suggests adding ketchup to your stir fry. Yes, that's right. It's every kid's favorite condiment for everything from chicken nuggets, to French fries, and it is the secret ingredient you need to add to your stir fry.
Stir-fry onions first, then add hard vegetables such as carrot and broccoli. Quick-cooking vegetables, such as snow peas, leafy greens and bean sprouts, should be added towards the end of cooking. If using vegies that have a combination of both textures, such as gai laan, add the stems first and the leaves later.
Once your stir fry is mostly cooked, add the stir fry sauce and heat an additional 3 - 5 minutes, or until sauce thickens. This is important, as the corn starch needs a few minutes to thicken up.
The first is to cook your protein and your vegetable separately, and combine them only after both are fully cooked. Protein—whether chicken, pork, beef, shrimp, or tofu—should be stirred minimally so that it maintains undisturbed contact with the hot pan and acquires a nice, seared exterior.
Besides velveting the meat prior cooking, the meat in restaurants may be marinated with chemical meat tenderizers. The active ingredients are usually papain or bromelain, which are enzymes extracted from fruits.
Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Wet aging is done by vacuum packing the meat and letting it age in its own juices. Wet aging is done by more than 90% of fine steakhouses.