A Proven Method for Tenderizing Beef for Stir-Frying

This is a common practice among chefs in Chinese restaurants. To balance cost and quality, they often employ techniques to tenderize less expensive cuts of beef for stir-frying. One widely used method involves baking soda, which you may be familiar with. However, there are specific nuances to this technique that can enhance its effectiveness. Here, I’ll share some useful tips to help you achieve tender beef.

This method consists of several steps: First, apply baking soda to the beef, then wash it thoroughly. After that, marinate it with light soy sauce or any acidic seasoning. Finally, coat the beef slices with egg whites, cornstarch, and vegetable oil.

If you follow these steps closely, you can transform a tough cut of beef shank into tender, smooth slices perfect for stir-frying. Here are the detailed steps.

1. Tenderize the Meat with Baking Soda

Start by removing the thick connective tissue (silver skin) from the beef, as it is too tough to eat. Next, slice the meat thinly against the grain. When preparing the beef for stir-frying, avoid cutting it too thin, as it may break apart during cooking. Aim for a thickness of about 2 mm.

Next, add baking soda to the beef slices. A general guideline is to use one teaspoon of baking soda for every pound of beef. For two pounds (about one kilogram) of meat, double the amount of baking soda.

Instead of adding the baking soda directly to the beef, mix two to three teaspoons of cold water with the baking soda to create a solution. Thoroughly combine this solution with the beef slices and let it sit for about 20 to 30 minutes. The alkalinity of the baking soda helps break down the connective tissue, making the beef much more tender.

After marinating, rinse the beef slices thoroughly under running water to remove any residual baking soda, which can leave an unpleasant metallic taste. I recommend using a large basin or pot, changing the water several times until it runs clear.

Next, squeeze out as much water as possible from the beef and transfer it to a dry kitchen cloth or paper towel to keep it as dry as possible. This is important because we will be marinating the meat with liquid seasonings later. If the beef is too wet, the flavor will be diluted, making the marination less effective.

2. Marinate the Beef with Acidic Ingredients

Now it’s time to marinate the beef with seasonings. Many seasonings used in Chinese cooking are liquid, with light soy sauce being a popular choice. Its slight acidity helps denature the proteins and break down the long chains of fibers into shorter chains, further tenderizing the beef.

You can also use other acidic marinades such as lemon juice, vinegar, or citrus juice.

In addition to light soy sauce, consider using salt, ground white pepper, rice wine, and sesame oil for marinating. You may also add ginger juice and sugar for extra flavor.

Set the beef aside and let it marinate for another 10 to 15 minutes before proceeding to the next step.

3. Coat the Beef with Egg White, Cornstarch, and Vegetable Oil

The final step in preparing perfect beef slices for stir-frying is to coat them with egg whites, cornstarch, and vegetable oil.

Use half an egg white for every pound of beef. Egg whites are slightly alkaline, helping to tenderize the meat while sealing in moisture and protecting the beef from the heat of the hot oil during frying. Thus, egg whites serve dual purposes: they prevent the meat from drying out and tenderize it.

Cornstarch is also essential for achieving tender stir-fried beef. Coating the beef with cornstarch helps retain moisture while cooking, resulting in a silky texture after stir-frying.

Finally, add vegetable oil to the beef. You might wonder why this is necessary since we will stir-fry the meat in oil anyway. The oil acts as a flavor carrier, helping the fat-soluble seasonings penetrate the meat more effectively. Thus, it enhances flavor and helps prevent the meat from drying out while it rests before cooking.

Are There Any Other Methods to Tenderize Beef?

The method described above is ideal for beef slices intended for stir-frying. However, if you’re working with a whole cut of beef or prefer not to slice it, several alternative methods can tenderize the meat:

• One simple way to tenderize a whole cut of beef is to mechanically break down the meat using a meat mallet or the spine of a cleaver. This process helps disconnect tough muscle fibers, resulting in a more tender piece of beef.
• If you prefer not to use baking soda, consider a store-bought meat tenderizer. These products contain enzymes such as bromelain (from pineapple) or papain (from papayas). Adding pineapple juice to your beef can also help tenderize it. These plant-based tenderizers are safe for consumption, but be cautious as some contain added salt.
• The wet brine technique is effective for tenderizing a block of beef. Soaking the beef in saltwater allows moisture to move into the meat through osmosis, making it juicier and more tender.
• Another method is dry brining, which involves adding salt to the meat’s surface. Initially, this draws liquid from the beef to the surface. Over time, the dissolved salt is reabsorbed into the meat, seasoning it while also denaturing the proteins and tenderizing the meat.

Summary

The steps outlined above describe the standard method for tenderizing beef commonly used in Chinese restaurants for stir-frying. While it may seem complex at first, it becomes straightforward with practice. Below is a summary of the essential steps for your reference.