How To Stir Fry Beef Without Making It Chewy

Cooking a beef stir-fry

It’s time to heat up the wok now! Make sure your pan is extremely hot before adding the beef and spreading it out as much as you can. In this manner, you’re contacting the hot pan surface as much as possible. Additionally, any stewing that occurs when everything is clumped together is a big no-no.

Also, as much as you want to, don’t touch it. Because color equals flavor, you want to get a nice sear on that side of the steak. When everything is golden and gorgeous, turn the pan over and add the vegetables before the beef is done. Otherwise, all of your hard work will be undone by overcooking it.

All that’s left to do is plate up your tastiest-ever beef stir-fry over rice and dig in!

Step 3. Lightly sear the meat

  • In restaurants, the beef is swiftly fried in a large pot of boiling oil to preserve its tender texture and seal in the moisture. (Referred to as silk meat or velvet steak. ).
  • For home cooks, heating an entire pot of oil is not a practical solution. To keep the meat lighter and easier to handle, I advise searing it in a hot pan or wok that has been preheated.

After learning how to cook tender and juicy beef strips for stir-frying, let’s discuss some expert cooking advice.

How To Stir Fry Beef Without Making It Chewy

How to Marinate Beef for Stir-fry

The second stage of velveting, which is crucial and should never be overlooked, is marinating the beef for your stir-fry. Unlike what you might be accustomed to, the marinade isn’t so much about submerging the beef in a lot of liquid or adding a variety of flavorings.

It’s about giving the beef an extra juicy texture. Have you ever attempted to prepare a stir-fry at home only to find that the meat is extremely dry and different from what you typically get at Asian restaurants?

Once you’ve mastered this marinating method, you can successfully make Chinese stir-fries at home.

After the beef has been tenderized:

  • To enhance the taste of your beef, add soy sauce or oyster sauce. Add about 2 teaspoons of each per pound of beef.

How To Stir Fry Beef Without Making It Chewy

2. To achieve a velvety texture in the meat, mix oil and cornstarch. Add about 2 teaspoons of each per pound of beef.

The beef’s silky smooth texture is a result of the oil and cornstarch, which also shields the meat from heat while cooking.

For those of you who prefer not to drink alcohol, you can optionally add 2 teaspoons of Shaoxing wine per pound to enhance flavor.

How To Stir Fry Beef Without Making It Chewy

3. While you’re preparing the other ingredients, combine all the ingredients and let them marinate for 15 to 30 minutes.

How To Stir Fry Beef Without Making It Chewy