Stir fry is a quick, healthy, and delicious way to cook beef. However, it can be tricky to keep the beef tender when stir-frying over high heat. Fortunately, there are several easy methods to ensure your stir fry beef turns out melt-in-the-mouth tender every time.
In this comprehensive guide, I’ll share my top tips for making stir fry beef tender. You’ll learn the best cuts of beef to use, proper slicing techniques, marinades, and cooking methods to maintain succulence. Follow these simple steps, and you’ll be enjoying restaurant-quality beef stir fries in no time!
Select the Right Cut
Choosing the correct cut of beef is the first step for tender stir fry. Tenderloin, ribeye, sirloin strip, and flank steak are ideal options. These cuts come from muscles that don’t get much exercise, so they are naturally more tender.
Avoid tougher cuts like chuck round, and brisket. Their abundant connective tissue needs prolonged braising to break down. With quick stir-frying, these cuts will likely end up chewy.
While premium steaks are pricier, a little goes a long way in stir fries. The extra cost is worthwhile to ensure tender results.
Slice Against the Grain
Properly slicing the beef helps prevent chewiness. Beef muscle fibers run in long parallel lines called grain For tender stir fries, always slice perpendicular to the grain.
First, identify the direction of the grain. Then, cut thin slices across it. Shorter muscle fibers are easier to bite through.
Slice as thin as possible, around 1/8 inch thick. Thin slices cook fast, avoiding overcooking. Chunks may end up uneven, with burnt exterior and raw center. For stir-frying, thin uniform strips are ideal.
Partially freezing beef for 30 minutes makes slicing against the grain much easier.
Velvet with Cornstarch
Velveting is a Chinese technique that produces super tender meat. It involves coating the beef in a cornstarch slurry before cooking. The cornstarch seals in juices and prevents protein strands from toughening.
To velvet 1 pound of beef, combine 1 tablespoon cornstarch, 1 tablespoon oil, 1 tablespoon water, and seasonings like soy sauce, sherry, ginger, and garlic. Toss the beef in this mixture for 15-60 minutes. Then stir fry as usual for melt-in-the-mouth results!
Marinate with Baking Soda
Baking soda is a great natural tenderizer for beef. It breaks down the tough collagen proteins. Simply massage 1 teaspoon of baking soda into 1 pound of beef. Let sit for at least 30 minutes up to overnight in the fridge. Rinse before cooking.
Add flavors to the baking soda rub like shaoxing wine, sesame oil, oyster sauce, white pepper, and five spice powder. This infuses extra taste while also tenderizing.
Use a Hot Pan
Proper stir fry technique is key for keeping velvety beef texture. Heat your wok or skillet over the highest heat until smoking hot. Then sear the beef in batches without overcrowding.
Get a nice brown sear on each side, about 1 minute per side. Then briefly cook aromatics and vegetables. Avoid stewing the beef in sauce too long. The brief sear locks in moisture and flavor.
Don’t Overcook
Because the meat is sliced thin, it cooks lightning fast. As soon as it loses its raw color on the exterior, it’s likely done. Overcooking even by a few seconds can make the beef go from tender to tough.
Use your senses – check for firmness and color changes as the beef cooks. Take it off the heat just before it seems fully cooked. The residual heat will finish cooking it perfectly without turning dry.
Let Meat Rest
After cooking, always let the beef rest for 5 minutes before eating. This allows juices redistribute so they don’t spill out when you slice or bite into the beef.
Slice the stir fried beef across the grain for serving. This finishes breaking down the muscle fibers so each bite is tender.
Sample Recipe
To see these tips in action, here is a sample stir fry recipe for tender beef:
Ingredients:
- 1 pound flank steak, velveted in cornstarch slurry
- 2 tablespoons vegetable oil
- 1 cup julienned bell peppers
- 1 cup sliced mushrooms
- 1 cup broccoli florets
- 1⁄4 cup stir fry sauce or hoisin sauce
Instructions:
- Heat wok over high heat until smoking. Swirl in oil.
- Add velveted beef in a single layer. Sear 1 minute until browned.
- Add vegetables and toss 2 minutes until crisp-tender.
- Add sauce and toss to coat.
- Serve immediately with rice.
The velveted beef comes out amazingly tender and juicy even with quick stir-frying. Follow these tips, and you’ll have restaurant-worthy beef stir fry in no time!
FAQs
What is the most tender cut of beef for stir fry?
Tenderloin, ribeye, and sirloin strip steak are ideal. They have less connective tissue and fat so stay tender with quick cooking.
Can you use a tough cut like chuck roast for stir fry?
Tough cuts contain more collagen that needs prolonged moist heat to break down. They likely will not become tender enough for stir-fries. Stick to naturally tender cuts.
Is it better to marinate before or after slicing beef?
For stir fry, marinate after slicing to allow the flavors penetrate the thin cuts.
Should you velvet beef before or after marinating?
Velvet before marinating. The cornstarch seals the beef, so flavors don’t penetrate as well.
Can you skip velveting or marinating if using a tender cut?
Velveting and marinating help ensure the beef stays juicy. It’s best not to skip this step even with premium cuts.
Cut Thin Slices
Make thin cuts about 1/4 inch or thinner. Thin strips of beef are best because they won’t take long to cook. The thinner the beef, the more tender it will taste and the less chewy it will be.
Thicker strips require longer cooking times, which usually means the outside is overcooked by the time the inside is cooked. It’s easier to accidentally overcook a thicker strip of beef than a thinner one. An overcooked thick strip will also be tougher than an overcooked thin strip.
Slice Against The Grain
Inspect the steak and look for long muscle fibers. Notice how they are aligned with the steak. You should slice perpendicular to those lines, so that you are cutting through the fibers.
By slicing through the fibers, you are slicing “against the grain,” which results in less work for your teeth and makes the beef taste more tender.