preparing beef for stir fry
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- Beef can be a tough meat if you do not know how to prepare them properly before stir fry. Below is my method of preparing top side beef for stir fry. There are two ways to prepare beef to make it slightly less tough. First is to cut the beef quite thin across the grain; this stop the fibre from pulling together after it has been cooked. Slapping the meat after slicing breaks up the fibre to help breaking the meat down. This is the best method for preparing top side cut of beef. For cheaper cut; other method are needed such to use them for stew which calls for longer cooking time.
Instructions for marinating top side beef for stir fry.
500g top side beef
2g salt,
2g MSG
2g sugar
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
Dash of white pepper powder
Dash of cooking wine
1 tablespoon sesame oil
1 teaspoon potato starch
Mix the above condiments thoroughly and leave to marinate for at least 20 minutes prior to cooking stir fry.
Please also note when marinating with this method, do not blanch the beef in water during cooking. Use frying technique to maintain the flavour.
It's secrets like this that I got from Khoan's book 'Wok of Fury'. My family and I are obsessed with his beef recipes where the meat is prepared this way! With four kids, it's a very economical and healthy method to prep and cook fantastic tasty food! Thank you.
Thanks for your support John.
Good tutorial thanks
thank you.
Khoan , thanks again for your continued generosity and for the great video lesson. Looking forward to the "Beef Satay" . Regarding the thin slicing, I heard if you freeze the meat a bit to make it "stiffer" it can help with the thin cutting as it doesn't flop around as much :-)
yeah , great point Dave. it does help to slice them better.
I do this with slicing shredded beef.
I love that meat "slap" you do at the end as well. Probably makes it both slimmer and loosens up the fibers more. I gotta remember to do that to mine next time ;-)
I have no idea why, but I have always been cutting it this way.
:)
you're a natural.
Do you ever marinate meats in bicarbonate of soda for softness?
yeah. this is just another version.
@@KhoanVong do you just soak it for a while in baking soda and water and rinse? How much baking soda?
Nice explanation of the grain and cutting against it :)
thanks Cat.
no baking soda etc?
You have done a great job Khoan, I have been following your cooking videos since last December and I think your cooking style is marvelous. I got influenced somehow and now really immerse myself in learning Chinese cooking. Should I freeze my marinated beef and use it later after defrost, Khoan? would it affect on meat quality or flavor or anything? please suggest.
Boy I need to watch my spelling that should be Chinese store
thaty's okay, I guessed what you mean :)
I’ve been trying a few of your recipes out, could you please tell me what cooking wine you use.
I had to do my beef sate without the cooking wine as I didn’t have any.
I’m cooking my mums chinese for her birthday on Tuesday, from your recipes.
So I want it to be perfect for her. I’ve looked online and there’s all different ones, so I’ve not got a clue lol. So any help would be appreciated. I’m also going to purchase your book to support you. I’m going to have a look for it online..
Thankyou.
The most popular cooking wine is shao xing. You can get them from Chinese supermarkets. If you are stuck; you can use dry sherry.
If you are using my recipe, I am sure your mum will love.:)
Never seen the cleaver slap after the cut before - will try.
good for a bad day at work, release some stress :)
good stuff sir, and happy new year.
thanks bill, happy new year to you too.
👍👍👍👍
Hi khoan, could you show us how you would tenderise it with bicarbonate of soda? In an ideal world I'd use fillet but my local Chinese uses topside with bicarbonate and Its so soft.
H C It is in Khoans e book Wok of fury. Well worth buying as there are lots of little tips in there. It is also in the description part of many of Khoans other beef TH-cam videos. You just do the same as above but add a little bit of bicarbonate soda as well. I would say, going on Khoans previous measurements, about the same amount as the potato starch that Khoan put in above.
What is top side beef? never heard of it and I've never seen it at the cheese store.
Thanks for the Tips Koan :)
you're welcome.
Hey Khoan! Can you snuggest a substitute for the rice wine ? but non alcoholic. thanks
just leave the wine out; it'snot too bad without it.
Good tutorial. Maybe people will buy less ready made "stir fry" from the shops.
yeah, these are better.
top man khoan, kp up the good work, i love making these recipes u upload 👍👍👍👍
thansk, will do.
Great Video, look forward to you using it with the beef satay dish, using jimmy's sate sauce of course!
Thanks mogouk. I will put it up on Thursday.
did't have time to finish editing it.
Great video Khoan. I notice that you tell us not to blanche the meat in water when marinating in this way. In your beef curry video however, you did blanche the beef and that seemed to be marinated in this same way. I was wondering what the difference was. Thanks Khoan👍
it's just different ways of preparing it. blanching is quicker and cleaner, but if you will loose some flavour if you blanch it.
Khoan Vong Thanks Khoan....I prefer frying but at the moment I'm trying to lose a bit of weight so blanching is better for that!
This is awesome.. how to cut the meat is such a revelation to me..
thanks, it's just one of the ways to prpeare it:)
Hey Khoan! love the vids, made lots of your recipes over the years! Can you maybe do a video on Kung Po Chicken? The version you sell in the takeaway, cheers!
the version I sell is made with hoi sin sauce. have you watched my kung po dish ?
Khoan Vong Yep! and I've made it! gonna make the lamb with ginger and spring onion for dinner tonight.
Love your vids!!!
I like this way, no bicarb needed, cheers and thanks.
:)
exc.
what kind of wine?
shaoxing or rice wine is good.
Would you the same with pork and chicken
pork maybe , chicken is already a soft meat; so not neccessary
what is MSG?