Beef stew beef isn’t just for stew anymore! Glenn demonstrates how to marinade it until it’s perfectly soft, then serve it stir-fried over rice. The marinade’s wine and vinegar tenderize the meat while also adding a ton of flavor, making for a fantastic stir fry.
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What is the best way to tenderize stew meat for stir-frying?
There are a few options, but this is the most straightforward:
On 250g / 8oz sliced cheap beef pieces, sprinkle 3/4 tsp baking soda (bi-carbonate soda).
Continue with the stir-fry recipe. It can be cooked simple or marinated with wet or dry ingredients. The beef will be extremely delicate and supple, almost velvety. Just like in your favorite Chinese restaurant’s stir fry!
Is any meat OK for stir-frying?
Most tender beef cuts can be cut into strips for stir-fry dishes, including sirloin, tri-tip, ribeye, top loin (strip), tenderloin, shoulder center (Ranch Steak), shoulder top blade (Flat Iron), and shoulder petite tender.
What kind of meat do you use for stir-frying?
When it comes to picking a cut for your stir fry, the flank steak is undoubtedly the most popular. This long, thin cut is made from the cow’s belly muscles and has a strong beef flavor. It tastes best when thinly sliced and marinates properly. A fantastic all-arounder.
Is it possible to cook stew beef in a pan?
So I’ve been brainstorming methods to introduce new dishes to the table that can be prepared in a short amount of time, use common ingredients, and are, above all, delicious.
Friends, I’ve hit the target! This Skillet Beef Stew has all the flavor of that delicious stew that’s been simmering for hours, yet it only took me 45 minutes to make! I delegated all of the labor to my large cast iron skillet, which seared the steak to perfection before infusing the sauce with even more flavor.
What is the purpose of stew meat?
Potpie made with stewed meat is delicious. Toss the beef cubes in a little flour before browning them, and the combination will thicken into velvety potpie filling when you add the braising liquid and aromatics.
How long should beef marinade before being stir-fried?
If you use my favorite beef marinade, 15 minutes in the fridge or up to 24 hours is a good time to marinate the meat for stir-fry.
Should I marinade the steak before cooking it in a stir-fry?
But there’s another trick to improving the flavor and texture of your proteins: marinating them properly. A marinade is more than just a seasoning agent when done correctly. It can help tenderize meat and change the proteins in it so that more moisture is retained. It can help with the browning features that high-heat cooking is aiming for. It may also make it easier for it to absorb other flavors.
Is rump suitable for stir-frying?
Rump steak is a terrific choice because it’s tender enough to cook quickly without requiring any marinating or tenderizing. A skirt steak or hanger steak is the usual meat cut for a stir fried. In most supermarkets in the UK, these cuts are not widely accessible. As a result, rump is a near match for skirt or hanger.
Aldi rump steak is typically matured for 30 days, giving it more flavor than a steak that has not been aged at all.
How should you cut the beef to make sure it’s tender?
I’m sure you’ve heard about how to chop meat (particularly beef) to make it more soft and prevent it from toughening during cooking. Cutting “across the grain” is the key. If you look at the shot on the left, you can see that the beef’s muscle fiber runs up and down the length of the steak, despite the fact that I’ve cut the meat from side to side. That is what cutting across the grain means.
For more information please see the list of Using stew meat for stir fry
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