How to marinate grilled beef

The main methods for marinating grilled beef include using soy sauce, adding cooking wine, adding spices, pairing with fruits, and mixing egg whites. Reasonable pickling can make beef more tender and juicy, while enhancing its flavor.

1. Using Soy Sauce

Soy sauce is the basic seasoning for marinating beef, containing rich amino acids and salt, which can help soften the meat and give it a salty and fresh flavor. Choose a combination of light soy sauce for seasoning and dark soy sauce for coloring. When marinating, add two tablespoons of soy sauce for every 500 grams of beef. Avoid excessive use that may cause excessive saltiness, and control the pickling time within two hours.

2. Adding cooking wine

Cooking wine can effectively remove the fishy smell of beef, and the alcohol content in it can promote protein breakdown. Suggest using yellow wine or rice wine, add one tablespoon to every 500 grams of beef, and add it together with soy sauce. If you are sensitive to alcohol, ginger juice or lemon juice can be used as a substitute, which can also achieve the effect of removing fishy smell and increasing fragrance.

3. Adding spices

Black pepper, cumin, five spice powder and other spices can give beef a sense of layering. Freshly ground black pepper granules are more fragrant than powder, and cumin is suitable for pairing with chopped onions. Add half a teaspoon of compound spices to every 500 grams of beef, as excessive amounts may mask the meaty aroma. Spices and liquid seasonings need to be thoroughly mixed evenly.

Fourth, pairing with fruits

Pineapple, kiwi and other fruits contain natural proteases that can damage muscle fibers. Mix fresh pineapple juice or kiwi slices with beef and marinate for 30 minutes. Pay attention to controlling the time, as too long can cause the meat to become loose. People who are allergic to protease can use a small amount of baking soda as a substitute.

5. Mixed egg whites

Egg whites can form a protective film on the surface of beef, locking in moisture and making the taste more tender and smooth. Mix 500 grams of beef with one egg white, stir until thick, and let it stand for 20 minutes. This method is particularly suitable for lean meat parts, but it needs to be marinated and grilled immediately, and prolonged storage may produce an egg odor.

It is recommended to seal the marinated beef with plastic wrap and refrigerate it. Take it out and warm it up half an hour before grilling. Different parts of beef are suitable for different marinating methods, such as beef ribs for heavy flavor marinating and beef tenderloin for light processing. Pay attention to controlling the heat during baking, as high temperature and fast baking can preserve the meat juice. Paired with ingredients such as lettuce and garlic slices to relieve greasiness, it can achieve a balanced nutrition. Special populations such as hypertensive patients should reduce the amount of soy sauce used, and children should ensure that the meat is completely cooked before consumption.