How to Make Beef Tender for Stir Fry: A Step-by-Step Guide

Stir fries are a favorite weeknight meal for many busy home cooks. The quick cooking time and endless flavor combinations make them a go-to dinner option. However, achieving melt-in-the-mouth tender beef in stir fries can seem impossible without using expensive cuts of meat. The good news is, there are easy methods to transform more affordable beef into tender, succulent stir fry perfection.

In this comprehensive guide we will walk through simple techniques to tenderize beef specially for stir frying. With just a little know-how and preparation, you can enjoy restaurant-quality beef stir fries any night of the week using budget-friendly cuts. Let’s get started!

Why Tenderize Beef for Stir Fries?

Stir frying involves cooking small slices of meat rapidly over high heat. This intense heat can cause typically tough cuts of beef to seize up and turn rubbery While flavorful, cheaper cuts like chuck roast or round steak require slow, moist cooking methods to break down connective tissues

Tenderizing is the key to adapting these economical beef cuts for fast, high-heat stir frying. It transforms the texture so the meat remains lusciously tender when flash cooked. Tenderizing also enables enjoying delicious stir fries without spending a fortune on filet mignon or ribeye.

While marinades impart flavor, they don’t necessarily tenderize. That’s why it’s important to use a technique focused on altering the meat’s texture before stir frying.

Best Cuts of Beef to Tenderize

These affordable cuts will benefit most from pre-tenderizing for stir fries:

• Chuck roast
• Bottom round
• Top round
• Flank steak
• Skirt steak
• Brisket
• Blade steak
• Sirloin flap

With the right prepping, these cuts can achieve the same succulent texture as pricier loin or rib cuts when stir fried.

Tenderizing Methods for Stir Fry Beef

There are several easy DIY ways to tenderize beef at home before stir frying.

Velveting with Cornstarch

This technique used in Chinese cooking tenderizes by coating the beef in a cornstarch slurry. The cornstarch seals in moisture and prevents overcooking.

For 1 pound of beef:

• Combine 1 tablespoon cornstarch, 1 tablespoon oil, and 1 tablespoon soy sauce
• Toss sliced beef in mixture for 30 minutes up to 1 hour
• Stir fry as usual

Baking Soda

As an alkaline tenderizer, baking soda helps break down tough collagen in beef.

For 1 pound of beef:

• Massage 1 teaspoon of baking soda into the meat
• Let sit for 30-60 minutes until tender
• Rinse thoroughly before cooking

While effective, baking soda can impart a soapy flavor if not rinsed off well.

Meat Tenderizer Powder

Look for enzymatic meat tenderizers containing papain or bromelain. Follow package instructions to sprinkle over beef before cooking.

Acidic Marinade

Marinating beef in an acidic ingredients like vinegar, citrus juice, wine, or yogurt for 1-2 hours will help tenderize.

Pineapple Juice

The bromelain enzymes naturally found in pineapple juice also tenderize meat. Marinate beef for 1-2 hours.

Tips for Best Results

• Partially freeze beef to slice it very thin across the grain.
• Pat extremely dry after tenderizing to ensure proper searing.
• Adjust tenderizing times based on thickness of cuts. Thicker roasts need longer.
• Marinate after tenderizing if desired, but keep total time under 2 hours.
• Use higher heat oils like avocado, grapeseed or rice bran for stir frying.
• If meat seems tender enough early, you can cook sooner. Check doneness periodically.
• For extra velvety texture, toss meat with a bit more cornstarch after coating.

How to Cook Tenderized Beef

Always use high heat to quickly sear tenderized beef and seal in juices:

• Stir frying – Use a well-seasoned wok or large nonstick skillet over highest heat. Stir constantly.
• Pan frying – Cook in a hot cast iron or nonstick pan. Best for small batches.
• Grilling – Quick grill or broil beef kabobs or strips.

Avoid braising, stewing or other slow, moist heat methods after tenderizing as it will make the beef mushy.

Sample Recipe

To see pre-tenderized beef in action, here is a simple stir fry recipe:

Ingredients:

• 1 lb flank steak, velveted in cornstarch slurry
• 2 Tbsp vegetable oil
• 1 lb mixed stir fry vegetables
• 1/4 cup stir fry sauce

Instructions:

1. Heat wok over high heat. Swirl in oil.
2. Add velveted beef in single layer. Stir fry 1 minute until just browned.
3. Add vegetables. Toss briefly until heated through.
4. Add stir fry sauce and toss to coat.
5. Serve immediately with rice.

The tenderized beef comes out amazingly tender with this easy dish!

The Takeaway

With a small amount of preparation, inexpensive beef cuts transform into succulent stir fry perfection. Tenderizing enables cooking typically tough roasts or steaks quickly while retaining delicious texture. Just a few simple steps delivers mouthwatering restaurant-quality beef stir fries easily at home. Give it a try next time you fire up the wok!