How to Cook Beef Strips Tender

May 26, 2022 Post a Comment

The Underground to the Well-nigh Tender Teriyaki Beef Stir Fry

October 11, 2019 October xi, 2019 15

Everyone loves a proficient soft beef stir fry. Succulent, tender meat strips, fresh vegetables and a glossy, sticky sauce – fingerlicking proficient! Here'south my secret to getting information technology right every time without any additives!

The secret to the most tender teriyaki beef stir fry

Why are stir-fry beef strips tough?

Have you've e'er 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 crave long-slow cooking. I actually buy these for things like Beouf Bourguignon instead as they are a lot more economical. Still, they turn out all dry and chewy when cooked in a stir-fry.

Always brand sure you are cooking your stir-fries rapidly over high heat. This will ensure that the meat doesn't end upwardly 'sweating' and stewing, making it tough.

How to tenderise meat strips for stir fry?

Information technology'due south simple and y'all will beloved just how effective tenderising actually is.

Using only i ingredient, this velveting method, helps tenderise the meat to juicy perfection. You tin use information technology on beef stir fry strips or chicken chest for a tender, juicy and silky smooth meat every fourth dimension. You know the kind you get from Chinese takeaways… yum!

But velvet the meat so chop-chop stir-fryfry, searing it so remove from pan / wok. The meat will continue to melt in its own heat and should remain soft. Melt your veges separately with the sauce and add to the meat without further cooking.

All-time beef for stir fry

Yous tin, of course, use beef fillet (tenderloin) instead because information technology is unvelievably tender, buttery and has a balmy beef flavour. Information technology'due south probably my first option when making a fancy stir fry.

Information technology may seem like a more expensive option at over $xl a kilo, but a 250g fillet goes a long manner if y'all add more vegetables to your dish. It will also come shut to satisfying the recommended requirement of v servings of vegetables per day!

Best matter? The beef remains soft as butter.

Choose a beefiness fillet cut that's marbled with some fat for an even more juicy and tender outcome. Note that grass-fed beef volition have less marbling. Slice thinly (3mm thin) with a sharp knife and y'all're ready to get.

If price is an result, then I would utilize scotch fillet steaks equally my second option, sliced thinly again.

The secret to the most tender [teriyaki] beef stir fry

It may seem like a more expensive option at over $twoscore a kilo, but a 250g fillet goes a long fashion if you add more vegetables to your dish. If price is an effect, employ scotch fillet instead or buy beefiness from the bargain corner which tends to be reduced past upwards to 50% or buy in majority with friends.

Prep Time ten mins

Cook Time 15 mins

Total Fourth dimension 25 mins

Servings: 4

Ingredients

250 g beef fillet
black pepper ground
1/2 cup soy sauce or tamari
1/4 cup dearest or rice syrup
4-six tablespoons macadamia oil or sesame oil or light olive oil for frying
one Spanish onion cut into quarters
two sprigs of spring onions chopped
300 m green beans cut in half // or snowfall peas if you adopt
x small button mushrooms cut into quarters
4 cloves of garlic sliced thinly
4 slices of fresh ginger diced

Instructions

Piece beef fillet thinly, spread on the cutting lath and season well with freshly footing black pepper.
In a measuring jug mix soy sauce or tamari with dear or rice syrup.
Oestrus oil in a wok (or a frypan) until just starting to fume and fry beef slices in batches - simply ane layer should cover the pan at whatever time.
The meat will merely take about 10 seconds to brown on each side. Flip using tongs and brownish the other side. Place the meat in a bowl, set bated and repeat with the remaining slices.
Wipe down wok with newspaper towel. Add 1 tablespoon oil and return to rut.
Add onion, spring onions and beans. Stir fry until onion has separated and starts to caramelise. Add mushrooms and stir fry for another couple of minutes. Add garlic and ginger. Stir to combine. Return beef to the wok, add soy sauce mixture. Stir fry until the sauce thickens slightly and blends in with the meat and vegetables.