How to Prepare Beef for Stir-fry
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!
Servings: 4
Ingredients
- 1 pound beef flank steak or chuck steak (450g, sliced against the grain)
- 1 teaspoon baking soda
- water 1/4 cup (60 ml) per pound
- 2 teaspoons vegetable oil
- 2 teaspoons oyster sauce or soy sauce
- 2 teaspoons cornstarch
- 2 teaspoons Shaoxing Wine (Optional)
Instructions
- 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.