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First, when cutting the beef, it is important to slice it across the grain, which helps tenderize it. Pour the cornstarch slurry in the center of the wok while stirring. Turn off the heat and transfer the beef back to the marinade bowl. Gather everything in the center of the wok. The first step is to add a good amount of baking soda to the beef––about 1 rounded teaspoon per pound of beef. When everything comes back up to a simmer, and the sides of the wok begin to super-heat, Stir fry everything in a circular motion so the beef and vegetables hit the sides of the wok--this gets you that wok hay flavor! This Beef Vegetable Stir-Fry is a quick and easy dish to make anytime. Minutes later, we would have hot beef with bok choy over rice, the perfect comfort food after a hectic day in the “jungle.”. I feel there are merits to having a moist hydrated beef or a drier beef for stir fry dishes. 28.1 g I had a long time girlfriend from Taiwan who prepared stir-fry exactly like this, and it was always delicious. Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking. Velveting beef begins with the steps we have explained above (involving tenderizing the beef and then marinating it with seasonings, oil and cornstarch). Marinating beef for your stir-fry is an important 2nd step of velveting that should never be skipped. At $4.99 to $5.99 per pound, chuck steak is also more economical than flank steak. The only modifications we made was to add a diced onion. Flank steak is flavorful, reasonably priced, and readily available. Cook the noodles in boiling salted water according to the packet instructions, then drain and set aside. Drizzle any resting steak juices on top and garnish with the remaining coriander to serve. Beef Vegetable Stir-fry: Recipe Instructions. It was challenging, if not completely exhausting! In a small bowl, mix the water (or beef stock, if using), sesame oil, light soy sauce, dark soy sauce, oyster sauce and sugar, and set aside. Stir-frying is high heat cooking, and those minced aromatics rapidly burn. However, I used asparagus, red peppers, yellow peppers and broccoli for the veggies. Use your hands to stir up the beef during the rinsing process. Beef Vegetable Stir-fry: Recipe Instructions. When perusing Chinese stir-fry recipes, you may have noticed many include cornstarch in the marinade. Hi Erin, I can just taste what you are describing – keep up the fantastic cooking! With its intense beefy flavor, all you need to do is make sure you slice and marinate it properly to make a great stir-fry. In a small bowl, mix the water (or beef stock, if using), sesame oil, soy sauces, oyster sauce and sugar, and set aside. Some recipes, including soups, will only require cooking the beef in water as the final step. Long strands of noodles like you have in Beef Lo Mein require beef to be cut into similar long thin strips. Baking soda is a powerful ingredient for tenderizing beef, but if too much is added, it can add an off-taste to the beef which is why beef is rinsed off after adding larger amounts of baking soda to the beef. Cook for 10 seconds, and add the garlic. How to Marinate Beef for Stir-fry.

Next, prepare your veggies and set aside. will change the nutritional information in any recipe. He grew up in upstate New York, working through high school and college in restaurants with his father, a chef. If you have this marinade under your belt, you can toss together an authentic Chinese stir-fry in no time—perfect for a busy weeknight. Various online calculators also provide different results, depending on their sources. If you have time, leave the beef to marinate for longer. Made with tender beef, crunchy vegetables, and a perfectly flavored sauce--it makes for an ideal weeknight dish.

You can buy a large piece, slice it, divide it into portions for several stir-fries, and freeze it! This makes slicing much easier and faster, as the firm beef does not slide under your knife and around the cutting board. Thx for your quick response! I don’t have a wok either. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! It’s easy to identify the long grains of muscle fiber in flank steak. Add the Shaoxing wine. Sear for 30 seconds.

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Slice meat across the grain into strips and place in a glass dish. Various online calculators also provide different results, depending on their sources. This site uses Akismet to reduce spam. Once the wok and oil start to smoke, add the beef, and use your metal wok spatula to spread the beef in one even layer. Chinese restaurant chefs take some extra steps in preparing beef for their stir-fry dishes. Mix together the marinade ingredients (water, baking soda, cornstarch, and oil) with the beef until well-coated, and set aside for 30 minutes or overnight.For more information on preparing beef, see Bill’s post on How to Slice and Velvet Beef for stir fries.. Next, prepare your veggies and set aside. Then, when I got home the next day, I started the rice in the rice cooker, and when the rice was almost ready, I would heat up my wok. (And this is an awesome method of tenderizing, by the way.). A little more trimming and care is required to prepare the beef chuck steak for stir fry.

The traditional method for velveting beef is to pass the meat through hot oil (essentially deep frying) which is literally referred to as zǒu yóu (走油) in Mandarin or “jau yau” in Cantonese. When you are all set and ready to cook, remove the meat and discard the marinade.

The marinade isn’t as much about soaking the beef in a lot of liquid or adding a bunch of different flavorings like you may be used to.

What is the chinese vegetable that’s like a white worm with a seed at the end? Add the, (sliced ⅛-inch thick into 2- to 3-inch pieces), (250g, cut into 1x3-inch pieces, washed and drained), Bunashimeji or Beech mushrooms, washed and drained, (or mushroom flavored dark soy sauce if you have it). Heat your wok on high heat and spread 2 tablespoons of oil around the perimeter to coat. Pour the cornstarch slurry in the center of the wok while stirring.

Pictured below is the marinated beef before cooking. I think my teenager & his friend will love it! Flank steak is by far the most popular cut of meat used by Chinese restaurants in all of their stir-fry dishes. I made this up using the marinade recipe from my Marinated and Crumbed Pork Schnitzel dish. (Includes Printable Chart), Do Not Sell My Personal Information – CA Residents, 1/2 pound beef flank steak, cut into 1/8-inch strips, 1/2 cup each julienned green and sweet red peppers. Heat your carbon steel wok on high heat and spread 2 tablespoons of oil around the perimeter to coat. Add cornstarch and oil to give the meat a velvety texture. Mix together the marinade ingredients with the beef until well-coated, and set aside for 30 minutes or overnight. Rectangular slices of beef are used for stir-fries with vegetables like beef and broccoli or beef and tofu. That said, we think searing beef imparts more flavor than the jau yau deep frying method. Alternatively, you can slice them into big pieces and fry them in oil for about 30 seconds. Marinating beef for your stir-fry is an important 2nd step of velveting that should never be skipped. The combination of oyster sauce and sugar goes nicely with several recipes. Since we have to cut cross-wise to the grain, for this piece, we need to cut the long strip into 2-inch wide chunks first. Add the onion & cook, stirring til lightly browned. You can see the grain and the slice a bit clearer in this photo, but you can imagine that the soft beef can be difficult to handle and slice. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes.

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