How to stir fry beef to make it delicious

Mastering the heat and marinating techniques is key when stir frying beef, mainly including selecting the meat part, reverse cutting method, marinating and seasoning, controlling the heat, and pairing with side dishes.

1. Meat Selection

Beef tenderloin and beef leg are the most suitable for quick stir frying. The tenderloin has a delicate and tender texture with less fat, making it suitable for pursuing a tender and smooth taste. Beef leg has thicker fiber but a strong meat flavor, suitable for diners who enjoy chewiness. Avoid selecting areas with too much fascia, otherwise it will affect the taste of the finished product.

2. Reverse texture cutting method

Place the beef on a cutting board to observe the direction of muscle texture, and slice the beef perpendicular to the texture direction. The thickness should be controlled at 2-3 millimeters. If it is too thick, it is not easy to mature thoroughly, and if it is too thin, it is easy to fry and age. Gently tap the broken tendons of the sliced meat with the back of the knife to make the meat softer.

3. Marinating and Seasoning

Add 1 tablespoon of light soy sauce, half a tablespoon of dark soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of starch, and a small amount of white sugar for every 500 grams of beef. Mix well and pour in 1 tablespoon of edible oil seal to retain moisture, then refrigerate and marinate for 20 minutes. Baking soda or tender meat powder can be added in small amounts, but excessive amounts can produce an alkaline taste.

4. Heat Control

When the iron pot is boiling until it emits green smoke, pour oil into the pot and let it slide. When the oil temperature is 70% hot, the beef will quickly slide away. It is recommended to stir fry the household stove in small portions and keep the heat high throughout the process. Immediately remove the discolored meat slices and use the remaining heat to complete the final maturation, avoiding excessive shrinkage and hardening.

Fifth, Side Dishes

Green peppers, onions and other side dishes need to be stir fried in advance until they are raw, and finally mixed with beef and stir fried. Acidic ingredients such as pineapple can soften meat, while mushrooms can absorb meat juices. Root vegetables should be blanched first to ensure consistency with beef maturity.

Stir fried beef should be balanced with fresh vegetables for balanced nutrition. It is recommended to choose colorful peppers, broccoli, and other foods with high vitamin C content to help absorb iron. Pay attention to controlling the intake of red meat in daily consumption, not exceeding 500 grams per week. Beef from different parts can be alternated and paired with soy products to supplement high-quality protein. Reduce repeated use of oil during cooking to avoid harmful substances produced at high temperatures. Keeping an appropriate amount of meat juice mixed with rice can increase appetite, but hypertensive patients need to control their intake of soup.