Learn how to prepare beef for stir-fry just like professional chefs do in Chinese restaurant kitchens. We'll show you how select, cut, and marinate beef for your wok!
Prep Time1 hourhr30 minutesmins
Total Time1 hourhr30 minutesmins
Course: Beef
Cuisine: Chinese
Servings: 4
Author: Bill
Ingredients
1poundbeef flank steak or chuck steak(450g, sliced against the grain)
Add baking soda and water to the sliced beef and massage with hands until most of the liquid is absorbed. Let stand 1-2 hours.
Rinse the beef thoroughly under running water until the water runs clear. Drain.
Add oil, oyster sauce/soy sauce, Shaoxing wine (optional), and cornstarch to the beef. Set aside to marinate for 15-30 minutes, and then your beef is ready to use.
Notes
Short-Cut Method for Tenderizing Beef: Add 1/8 teaspoon to 1/4 teaspoon (for tougher cuts) of baking soda and 2-3 tablespoons of water to the beef. Mix and work into the beef before marinating. This skips the rinsing step, and will also do a fine job tenderizing!Follow step 3 and increase the marinating time for your beef at least 15 minutes.