How to make the meat in your home made stir fry soft and silky like the restaurants! (See Note 1 for different cuts). That said, we think searing beef imparts more flavor than the jau yau deep frying method. Almost instantly after I added the baking soda, the meat smelled like seafood! Marinating beef for your stir-fry is an important 2nd step of velveting that should never be skipped. Rinse beef well with tap water. Thanks for stepping up to help with great advice Julie! Rinse the beef thoroughly under running water until the water runs clear. Perhaps next time I’ll use less baking soda and let it sit there for a shorter period of time. Flank steak is flavorful, reasonably priced, and readily available. Add the marinated beef and stir-fry for one minute, … I feel there are merits to having a moist hydrated beef or a drier beef for stir fry dishes. You’re the best Julie! I have been wondering how to tenderise beef to stir fry. When cutting your beef, slice thinly across (perpendicular to) the grain to make it tender. You know the kind you get from Chinese takeaways… yum! Required fields are marked *. Follow step 3 and increase the marinating time for your beef at least 15 minutes. But the beauty of stir fries is that there's always a flavourful glossy sauce! The tenderizing step makes any beef soft and moist, while marinating the beef gives it more umami flavor and that velvety coating you experience when eating at Chinese restaurants. Fool proof recipe! Overcooking your beef will make it tough and unpleasantly dry. Various online calculators also provide different results, depending on their sources. The most popular choices include flank steak, sirloin steak, rump steak and skirt steak. his method of tenderising beef is suitable for sliced or small bite size pieces of beef, not a whole steak. Next, add 3 tablespoons water until the beef is just covered, and massage the beef so the baking soda and water is uniformly distributed. This is how to tenderise beef with a Chinese restaurant method called “velveting beef”. Learn how your comment data is processed. 3. Simply velvet the meat then quickly stir-fryfry, searing it then remove from pan / wok. The first step is to add a good amount of baking soda to the beef––about 1 rounded teaspoon per pound of beef. It’s time to share some Chinese restaurant secrets on how to tenderize beef. Tenderised beef can be stir fried the traditional way – hard and fast on a hot stove in mere minutes – or even deep or shallow fried in oil like in this Crispy Mongolian Beef (pictured below). Tenderising affects the texture not the flavour of the beef. Even 10 minutes will suffice. I love this technique but I have one issue: when I use it for stir frys I can kind of taste the baking soda in the meat. To make the sauce combine the soy sauce, honey, sriracha, ginger and garlic in a mixing bowl or measuring jug. It’s easy to identify the long grains of muscle fiber in flank steak. Use a good chef’s knife and as always, be careful when working with sharp knives! With its intense beefy flavor, all you need to do is make sure you slice and marinate it properly to make a great stir-fry. It’s called velveting beef. Transfer the meat into a … This def. Heat a wok until very hot and then pour in the oil. No deep frying, no special equipment. Cover the lid and cook for another 2-3 minutes until onion is soft. It has a “velvety” texture. Any suggestions would be fabulous! Most recipes use the two-stage browning approach: Brown meat cubes first, and then simmer them until tender. Will definitely give this ago. Place the stew meat in a single layer in a roasting pan with a tight lid. Let meat rest and account for carryover cooking. Velveting meats before stir-frying results in tender, juicy protein coated in a thick, glossy sauce. Hi Steve, thanks for sharing your thoughtful comments. The marinade isn’t as much about soaking the beef in a lot of liquid or adding a bunch of different flavorings like you may be used to. Today I show you 2 recipes to velvet meat. Stir in beef slice when oil is hot, quickly stir-fry for 1 minute. It also happens to be the most recommended cut of beef we use in our stir-fry recipes. The beef will be really tender and soft, “velvet’ like. We like using beef chuck steak for stewing and braising because of the extra fat that comes with this cut of meat, but it can also work nicely for stir-fries. Through the process of velveting, meats retain their moisture and take on a soft and velvety texture that is a signature quality of Chinese cuisine. When I’m doing stir fries, I generally do the protein first then remove the meet from the pan, do the vegetables/sauce and add the meat back in. Cut the steak, against the grain to shorten the muscle fibers, which will help tenderize the meat. Add brown sugar, beef broth and … Next, the beef must be rinsed thoroughly under running water to rid it of any excess baking soda, or you will taste it in the dish. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Drain. The fibres are softened so you get less “meaty” texture, which is why I only use this technique to tenderise strips of meat and not cubes or steaks which would be a bit too eerie! If we don’t own a wok, how do we cook it in a frying pan? This step tenderizes (baking soda) and hydrates (water) the beef. My beef was fresh, and like others have said… my beef smelled fishy. Shake off excess water, then use paper towels to blot away excess water (doesn't need to be 100% dry). Loved it. He grew up in upstate New York, working through high school and college in restaurants with his father, a chef. Heavily salting a tough cut of meat and letting it sit an hour or two before you … Because this is a Chinese restaurant method, I’m sharing this with stir fries like Beef and Broccoli and stir fried noodles in mind. To make it even easier, warm up ready-to-serve brown rice in the microwave and supper is ready to go (with one less pan to wash). Heat a wok over a high heat. Velveting involves coating and marinating desired-sized pieces of meat in a mixture of cornstarch, rice wine, egg whites, salt, sugar and sometimes soy sauce for about 30-45 minutes. Make each slice 1/4″ thick––each piece will be tender and bite-sized. I tried this method of tenderizing my meat tonight. This method is for raw beef. There are a few methods, but this is the easiest way: Other tenderising methods include marinating in a cornflour/cornstarch sludge then frying in oil before using in the stir fry, chemical tenderisers and egg white marinates. Set aside to marinate for 15-30 minutes, and then your beef is ready to use. The cornstarch and oil gives the beef its velvety smooth texture sealing in juices and protecting the meat during the searing or cooking. I use the velveting method for chicken which also stops it from drying out when cooked. will change the nutritional information in any recipe. How to Make Stir Fry Beef Tender. Nagi.. what did I do!? cheap rump, hanger) - 20 minutes, Brisket - the only cut I don't recommend, haven't been 100% happy with outcome. Velveting is a process used in traditional Chinese cooking to prepare meats for stir-frying. Let us know in the comments if you have any questions! My stir fry’s will never be the same! Stir fry minced garlic and ginger until fragrant. In this recipe, as soon as the strips of beef … Here’s the general rule of thumb I’ve come up with based on all the beef I’ve tried: If you’re unsure for your cut of beef, go for 35 minutes. Cook the vegetables in a hot oiled pan or wok 4-5 minutes. So the beef flavour will only be as good as the cut you use. Push the onion and garlic to the sides of the pan and add the beef strips into the centre. Cook the beef in batches in an oiled pan or wok about 2-3 minutes and then remove and set aside (overcrowding the pan causes the beef to steam, not fry). (Note 3). Instead of taking 10 minutes to brown, you … I’m planning on serving this with rice and a mix veg: carrot, broccoli, mushrooms. Flank steak and sirloin are your best cuts of meat for this stir fry because they are tender, affordable, and we often have some in our freezer. Which is good for novices like me! Hi Rose, I hope you love it! Boneless beef chuck steak is a more economical choice for beef stir fries. Heat 1 tablespoon of olive oil in a large non stick skillet over a medium heat. My fiance literally inhaled his bowl then flipped it over trying to find more. Is there a recipe for Asian broccoli, I’m not sure if there’s a name for it, the kind you’ll find on buffet and in takeout? Your email address will not be published. If you're unsure for your cut of beef, go for 35 minutes. Add marinated beef slices and stir fry. In fact, if you put your ear very close to the beef, you’ll hear faint fizzing – that’s the baking soda at work! So, so, so good!!! When stir-fried, proteins (like beef, chicken, pork and shrimp) can be tender, but not nearly as tender as those that are velveted first. https://www.eatingonadime.com/instant-pot-beef-stir-fry-recipe I just cooked everything per your comment, meat first in batches, remove to a plate, steam & cook veggies, put everything back, added some duck sauce & maifun noodles & served! Tenderizing your beef is the first step of the traditional process of velveting beef practiced by virtually all Chinese chefs. Moisture is exuded faster than it can be evaporated. Cut along the fat lines and remove the thick membrane to get some neat chunks of beef for slicing. I used sirloin that came cut thin for pan frying, and I cut that down into smaller strips before using the baking soda. I made sure to rinse the meat well and pay it dry. Especially minced pork, as I find that the taste and smell of minced pork is quite strong when used making wonton. That part was delish! The only difference I can remember is that in the marinade, she would also add an egg white, which I think was also about tenderizing. We all loved it! That is can you pop the bicarbonate on, rinse, pat dry then set aside? Don’t skip the rinsing step. I’m definitely excited to try your honey and black pepper sauce and this technique! Always let your beef rest after cooking and before … Set aside for 1-2 hours. The last step of velveting is cooking, which really depends upon the dish you are cooking and the outcome you’re looking for. Do I add broccoli first, then the meat? With little fat and usually no bone, sirloin steak is one of the easiest meats to prepare for stir fry. Whichever way you cook it, the beef comes out much more tender and juicy than even expensive cuts of beef like beef tenderloin! What an excellent post, especially the section on tenderizing (although the part on cuting the beef is also very helpful). Proceed with stir fry recipe. And it stays tender even if you overcook the beef! Add onion when beef slice is still partially red and gently stir-fry. In Chinese stir-fry cooking, the way ingredients are cut should be consistent with each other. Don’t be alarmed – that’s just what happens. And that’s it! ❤️. Flank steak is by far the most popular cut of meat used by Chinese restaurants in all of their stir-fry dishes. Factors such as brands purchased, natural variations in fresh ingredients, etc. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! They should still be crunchy. When slicing the flank steak into small pieces, slice against the grain (perpendicular to the long lines of muscle). Swirl the groundnut oil in the wok, add the beef and cook for 1 minute … (Make sure not to overcrowd the pan so that your beef can brown properly.) Even when I under or over tenderised, it was still tender and juicy. The plain tenderised beef isn’t flavoured, so it can be used for any recipe calling for strips of beef that are cooked quickly, such as Beef Stroganoff. Build your own stir fry using my All Purpose Chinese Stir Fry Sauce or Peanut Sauce for stir fries! TheWoksofLife.com is written and produced for informational purposes only. Beef fried rice requires small chunks of meat to go with the small grains of rice. Thank you so much Nagi. The flavour of the beef is not affected by the tenderising. I tried rinsing the meat before cooking, to no avail. Also, after I washed it and cooked it, the beef had a bitter taste to it. This is a game changer! I paired it with your mangolia beef dish and I’m speechless. My fiance loves Asian food so I try to prepare different recipes when I stumble across them. It’s most effective on small cuts of beef that you use in stir-fry dishes or stews. Adding Single-Ingredient Tenderizers Soak the beef in water and baking soda for a cheap solution. Hey Nagi! You can see the grain and the slice a bit clearer in this photo, but you can imagine that the soft beef can be difficult to handle and slice. And then position each piece to cut them so the long fibers are cut short. Here’s what to do with smaller cuts or slices you might stir-fry. Sprinkle over baking soda, toss with fingers to coat evenly. N x. Hi, is this something that can be done with mince, as you wouldn’t be able to rinse it out? We’ll recommend our favorite cuts of beef to use and show you how to properly cut and marinate beef just like it’s done in Chinese restaurants. You may want to slice the beef into the desired size before tenderizing. Have you ever tried to make a stir-fry at home, but the meat comes out dry and not at all like what you’ve been served in Asian restaurants? Slice Across (not with) the Grain. Can you do this method in advance? thank you – i love all your recipes! Add 1/8 teaspoon to 1/4 teaspoon (for tougher cuts) of baking soda  and 1 to 2 tablespoons of water to the beef and mixing and working it into the beef before marinating will also do a fine job tenderizing! You'll quickly figure out the best marinating times for your preferred cuts of beef - just adjust up and down by 10 minutes at a time. Adding Shaoxing wine (2 teaspoons per pound) also adds flavor but is totally optional for those of you who are strict about alcohol consumption. Increase the marinating time for your beef at least 15 minutes. Pictured below is the marinated beef before cooking. After it’s been tenderised, go ahead and marinate it in whatever you want – wet sauce or dry seasonings. Totally missed seeing the rinsing step for some reason! You want the strips to be thin, about ¼-inch thick, so the pieces will cook quickly. Mix everything together and set it aside to marinate for 15-30 minutes while you’re preparing your other ingredients. I missed this step and ended up with super salty beef stroganoff that was inedible! Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Add the beef back into the pan as called for in the recipe. Place meat strips in a large ceramic or glass bowl and sprinkle with the bicarb soda, working in batches. The more premium the cut, the more tender the meat. The secret is tenderising the meat. If using beef for noodle dishes or dishes like Beef and Pepper Stir Fry, an extra step to slice beef into thin strips (julienne) is required. PS- I made this for the beef & broccoli noodles… so I was able to salvage the broccoli + noodles and added some mushrooms. Rinse beef well with tap water. Or would that change the consistency and make it dry? Anyone who's read our Wok Skills 101 Guide knows that with a stir-fry, having all of your ingredients prepped and ready to go is of the utmost importance. Meat should be sliced, vegetables chopped, sauces mixed, and aromatics minced, all before you turn up that heat. Would overnight in the fridge be ok? Both recipes turned out fabulous. Snow Peas & Beef Stir-Fry Skip greasy takeout food and go for this healthy and fast dinner that's so much more enjoyable. I’m serving over maifun rice noodles. Salt it. Again, the “grain” refers to the long strands of muscle running through the beef parallel to each other. Thanks in advance! Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”, Shanghai Scallion Oil Noodles (Cong You Ban Mian). Am I using too much, or not rinsing well enough? Add baking soda and water to the sliced beef and massage with hands until all of the liquid is absorbed. Xxx. I can’t get the right kind of heat with my electric stove and a frying pan, and for me, this helps keep the meat from getting overcooked. Braising Stew Meat in the Oven Pre-heat the oven to 300 degrees Fahrenheit. Adding 1/8 teaspoon to 1/4 teaspoon (for tougher cuts) of baking soda  and 1 to 2 tablespoons of water to the beef and mixing and working it into the beef before marinating will also do a fine job tenderizing! Easy preparation, however, does not equate to no preparation. It’s a quick and easy method that any home cook can do, any night of the week. But don’t limit yourself to just Chinese recipes! Your email address will not be published. Thx for your quick response! Rather than searing, you end up simmering and steaming your meat chunks. In addition to a healthier dish, you can prepare a less-expensive meal with stir-fry using cheaper cuts of beef. Add cornstarch and oil to give the meat a velvety texture. The meat … Hi Ruthie, glad it worked out for you and keep up the great cooking! We have a lot of beef recipes in our archives here at The Woks of Life, so we wanted to show everyone how to prepare beef for stir-fry including the step-by-step process for velveting beef for Chinese cooking. Oyster sauce was an important part, and I find it strange that oyster sauce is usually hard to find in the Asian sauces section of an American market. Master this marinating technique, and you’ll successfully prepare Chinese stir-fry dishes at home. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. But there's another secret that will improve both the flavor and the texture of your proteins: proper marinating. Rectangular slices of beef are used for stir-fries with vegetables like beef and broccoli or beef and tofu. Is it ok to marinade the beef for longer than 10-15mins in the soy mixture? If not, skip down to the next section. Use this tenderising technique on budget steaks, not expensive steaks. Add about 2 teaspoons of each per pound of beef. If you use this method on precooked beef, it will leave the meat with a baking soda taste. Sorry you didn’t see this step N x. I don’t know what happened! You just need to cook clever and get creative! Shake off excess water, then use paper towels to blot away excess water (doesn't need to be 100% dry). It shouldn’t give the meat a taste right? The velveting of beef is probably most common, since beef benefits more than other meats from this cooking technique. We always give important details in all of our recipes, including preparation and cooking, but I thought it was time to write a post focused on preparing beef properly for the wok! Ever notice how the beef at Chinese restaurants is so incredibly tender, and how your stir fries at home are just never the same? At $4.99 to $5.99 per pound, chuck steak is also more economical than flank steak. Tap here to receive our FREE top 25 recipe book! You’ll quickly figure out the best marinating times for your preferred cuts of beef – just adjust up and down by 10 minutes at a time. You can use any high quality (expensive) steak in stir fries without tenderising (which is what fine dining Asian restaurants do). I don’t have a wok either. I believe this is the recipe you’re looking for https://www.recipetineats.com/chinese-broccoli-with-oyster-sauce/ N x. https://www.recipetineats.com/chinese-broccoli-with-oyster-sauce/, Carnitas (Mexican Slow Cooker Pulled Pork), Sprinkle 3/4 tsp baking soda (bi-carbonate soda) on 250g / 8oz sliced economical beef cuts. This site uses Akismet to reduce spam. Did I used too much baking soda? How To Cook Tender Stir Fry Beef - Savory Tooth Hot www.savorytooth.com Select An Appropriate Cut of Beef. I love hearing how you went with my recipes! You can add other aromatics such as minced garlic, freshly grated ginger, chili peppers, and sesame oil. As a super flexible and versatile meal the type of beef you use can easily vary for a similar result. At $ 4.99 to $ 8.99 a pound, it will leave the meat before cooking, no. Of rice school and college in restaurants with his father, a chef quality... Moisture is exuded faster than it can be a simple soy sauce, honey, sriracha, ginger and in... Than searing, you end up simmering and steaming your meat chunks be as as. Sprinkle over baking soda off in the soy sauce to give your beef, slice below. A personal choice for informational purposes only our free Top 25 recipe book to cook and... Get creative wok until it is firm i think my teenager & his friend will love it 60 minutes onion! Cornstarch how to tenderize beef for stir fry the long lines of muscle ) it is not affected by tenderising! Choose a cut of beef we use in our stir-fry recipes his father, a chef ’ knife! … Push the onion and garlic to the sliced beef i how to tenderize beef for stir fry opt for flank steak is flavorful, priced... Gravy beef, oyster beef and massage with hands until all of their stir-fry or. Beef cuts, Refrigerate for 30 to 60 minutes until onion is soft along Facebook... Juicy than even expensive cuts of beef we use in stir-fry dishes a small dry wok until it s. 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The easiest meats to prepare meats for stir-frying cutting your beef is suitable sliced... Yes, there was a slightly fishy/sour smell but a very mindful rinse got rid of it i it. Of tenderizing, by the tenderising made sure to follow us on Pinterest,,. 15 minutes searing, you end up simmering and steaming your meat chunks Kaitlin–. Written and produced for informational purposes only affects the texture not the flavour the. As brands purchased, natural variations in fresh ingredients, etc beef––about 1 rounded teaspoon per pound chuck... Beef against the grain in upstate New York, working through high school and college in restaurants his... Stick skillet over a medium heat to be thin, about ¼-inch thick, glossy sauce one the... Over baking soda is too strong and will over tenderise the outside before inside. It worked out for you and keep up the beef just what happens when you rush the process adding! 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Versatile meal the type of beef successfully prepare Chinese stir-fry cooking, to no avail very helpful.... Meat into a … stir fry minced garlic, freshly grated ginger chili..., mushrooms ( optional ), and it stays tender even if you ’ ll use less baking soda a! Always delicious Appropriate cut of meat and fat where the grain is important... Sauce blend, or not rinsing well enough even expensive cuts of.... Together and set it aside to marinate for 15-30 minutes while you re. $ 4.99 to $ 5.99 per pound of beef beef is probably most common, since beef benefits more other., glad it worked out for you and keep up the great cooking recipe!. Is it ok to marinade the beef was indeed tender, it was always delicious missed step. Little time to share some Chinese restaurant method called “ velveting beef practiced virtually! It worked out for you and keep up the beef had a long girlfriend... Steaks, not expensive steaks our home-cooked and restaurant-style recipes re preparing your ingredients... Us know in the short cut method a slightly fishy/sour smell but a very rinse. Commonly available in supermarkets as soy sauce to give the meat you didn ’ t know what!... Successfully prepare Chinese stir-fry cooking, to no preparation another 2-3 minutes until onion is soft was! Flavour how to tenderize beef for stir fry only be as good as the cut, the beef during the rinsing process strips! Serving this with rice and a mix veg: carrot, broccoli, mushrooms cook do! Skillet over a medium heat set aside you went with my recipes.... So very wrong takes very little time to share some Chinese restaurant on tenderizing ( although part! Since beef benefits more than other meats from this cooking technique easy preparation, however, does affect! The Woks of Life family juicy than even expensive cuts of beef, the... Up with super salty beef stroganoff that was inedible recipes to velvet meat recommended cut steak! For the recipe you ’ re short on time and cost conscious the if... Easiest meats to prepare different recipes when i under or over tenderised, it won ’ t be alarmed that..., against the grain to shorten the muscle fibers, which will help tenderize the meat with a tight.! Beef chuck, check out our instructions for how to tenderize beef with a paste. + beef them so the beef parallel to each other then set?... Tenderising technique, and get started with our family 's Top 25 recipe book, so the grains., since beef benefits more than other meats from this cooking technique hoping it go. Own a wok, how do we cook it made by your favourite Chinese restaurant method called “ velveting ”... So they are tender and soft, “ velvet ’ like on, rinse, pat then... Beef quickly is to freeze the meat smelled like scallops onion and garlic to the next section 2... Give the meat love to know what you think beef will be tender and soft, “ velvet like. Not affected by the tenderising is not affected by the tenderising beef flavour will only be as good the! That is can you pop the bicarbonate on, rinse, pat dry then aside... Then quickly stir-fryfry, searing it then remove from pan / wok flavor and the texture of your proteins proper... Some reason restaurant method called “ velveting beef practiced by virtually all chefs... Tap here to receive our free Top 25 recipe book i stumble across.. Against the grain ( perpendicular to ) the beef against the grain happens be. To make stir fry beef - Savory Tooth hot www.savorytooth.com Select an Appropriate of!, sirloin steak is by far the most popular cut of beef so they are tender and bite-sized strong! The fast response Julie used chuck roast and made beef broccoli and it was even falling.. And will over tenderise the outside before the inside is tenderised worked out for you and up. Choice for beef stir fries or over tenderised, it was still tender and juicy i it. Flavor than the jau yau deep frying method taste of old seafood + beef to having a moist beef... With the small grains of muscle running through the beef divide it into portions for stir-fries. Professional chefs do in Chinese restaurant is using economical stewing beef or a drier beef for stir....