It’s been a long time since I’ve done some freestyle so here we are let’s make some stir fried beef.
Beef is usually my first choice of ingredient when it comes to free style stir frying because when they’re done right it tastes amazing. I guess for most people who loves to cook they already know the secret of that really tender beef used on stir fries but for those here are my tips.
- It is a common misconception of using a really good beef cut will solve the problem of the chewy beef, I will say you don’t need a sirloin, rib eye or something similar them a normal cut of steak will do just don’t use stewing beef.
- You need to marinate beef in an ingredient with soda content like a cola or even a normal baking soda. This is an effective tenderizer especially when your beef pieces are thinly sliced. This gives that jelly like consistency you find in Chinese restaurants.
- Slice your beef thinly but not thin enough like ham, and do it across the grain.
- When you are mixing the beef with vegetables, you need to cook them separately as beef cooks faster than vegetables.
- You need a really hot wok, no excuses.
Once you keep those tips in mind you will be cooking really fast, 10 minutes max and you definitely will be satisfied with the dish you created. All you need to mind is what vegetables you want to combine with that beef. For today’s free style I will be using garlic sprouts, carrots and mushrooms.
400 beef (I used my T-bone leftovers), thinly sliced
1 bunch garlic sprouts
1 large carrots
3 cups button mushrooms
1 white onion, thinly sliced
1 tsp minced ginger
2/3 cup Chinese cooking wine
2 tbsp soy sauce
2 tbsp cornstarch
1 cup water
1/3 tsp baking soda
1/2 tsp salt
2 tsp sugar
2 tbsp sesame oil
- Mix together 2 tbsp Chinese cooking wine, 1 tbsp cornstarch, salt, soy sauce, baking soda and sliced beef. Set aside and leave it in room temperature for 15 minutes.
- Put wok over high heat, add around 3 tbsp of oil then once it’s smoking hot add the beef pieces and let it cook and brown on all sides. This will take only 2 to 3 minutes max on a really hot wok.
- Remove the beef pieces then set it aside, leaving all the oil then sauté ginger and onions on it.
- Still on high heat add the mushrooms and garlic sprouts and stir fry for 3 minutes.
- Add the carrots and stir fry for 2 more minutes.
- Mix together remaining cornstarch, water, sugar, fish sauce and Chinese cooking wine, pour into the wok it would boil instantly, let it thicken.
- Add the beef back, add the sesame oil, give it a good stir, turn off heat then serve.