When it comes to stir fry, tenderness is key. No one wants to bite into a chewy, rubbery piece of beef when they are expecting a tender, melt-in-your-mouth texture. The good news is that with the right preparation and cooking techniques, it’s easy to end up with super tender beef for stir fry every time.
Why is tenderness important in stir fry?
Tenderness is so important for stir fry because of the quick, high-heat cooking method. Stir frying involves cooking pieces of meat and vegetables over very high heat for a short amount of time. This allows the ingredients to cook quickly while retaining their crisp texture and fresh flavors. However, high heat can easily make meat tough and chewy if the meat is not properly prepared before cooking.
When meat is exposed to high heat either through grilling, broiling, or stir-frying, the intense temperature causes the proteins in the meat to contract quickly. This results in a tighter protein structure which squeezes out the moisture in the meat, leaving you with a dry, tough finished product. This is why prepping beef properly before stir frying is a must for tenderness.
What cuts of beef work best for tender stir fry?
The most tender cuts of beef for stir fry come from the loin and round primal cuts. These areas of the cow produce lean, tender muscles that respond well to quick cooking over high heat. Here are the best cuts to use:
- Filet mignon
- Strip steak
- Sirloin steak
- Flank steak
- Top round steak
- Eye of round steak
When selecting beef for stir fry, choose cuts that are at least 1 inch thick so they don’t overcook too quickly. Also look for cuts that are well-marbled or have visible fat streaks running through them. The fat acts as a buffer against the high heat, keeping the meat moist and tender as it cooks.
How to prepare beef for the most tender stir fry
No matter which cut you choose, proper preparation is key to end up with tender beef stir fry. Here are some tips:
Slice against the grain
Cutting beef against the grain of the muscle fibers helps shorten those fibers so they are less likely to contract and toughen up. With stir fry, you want bite-sized 1-inch chunks or thin slices. Cut the raw beef against the grain into the size and shape you need for your recipe.
Marinate the beef
A marinade breaks down tough muscle fibers and tenderizes the meat using an acid like vinegar or citrus juice. The acidic marinade initiates a tenderizing process known as denaturation, where the proteins unravel and lose their shape. Popular marinades for beef include:
- Soy sauce, rice wine, toasted sesame oil, garlic, and ginger
- Orange juice, olive oil, garlic, and rosemary
- Lime juice, canola oil, chili powder, cumin, and cayenne
Let the beef marinate for at least 20 minutes but preferably 1-2 hours in the fridge. The longer it marinates, the more tender the beef will become.
Apply a meat tenderizer
A powdered meat tenderizer like Adolph’s contains natural enzymes from papaya and pineapple that break down tough muscle fibers. To use it, sprinkle the tenderizer evenly over the beef, then rub it in. Let it sit for 15-20 minutes before cooking for maximum tenderness.
Use baking soda
Baking soda is alkaline and raises the pH of meat to neutralize its acids. This alkalinity helps break down muscle fibers just like an acidic marinade would. To use, dissolve 1 teaspoon of baking soda in 1 tablespoon of water. Rub the mixture all over the beef and let it sit for 5 minutes before cooking. Rinse off the beef before stir frying.
Velvet the beef
Velveting is a Chinese cooking technique that produces super tender stir fry beef. It involves marinating thin slices of beef briefly in a cornstarch slurry, then blanching or rinsing it before stir-frying. This process results in beef that practically melts in your mouth.
To velvet beef, mix 1 tablespoon cornstarch, 1 egg white, 2 tablespoons oil, 1 teaspoon sesame oil, a pinch of salt and ground white pepper. Add thin slices of beef and let marinate 15 minutes. Blanch the beef in simmering water for 1 minute, then drain and rinse under cold water. Pat dry before stir frying as desired.
Tips for cooking tender beef stir fry
Once your beef is prepped, use these tips when cooking it for the perfect tender texture:
- Use a heavy pan like cast iron or carbon steel so the pan can maintain high heat without cooling down once the cold beef is added.
- Make sure the pan and oil are very hot before adding the beef so it sears immediately.
- Cook the beef in batches, being careful not to overcrowd the pan which would lower the temperature.
- Keep the beef moving constantly so all sides get exposed to the heat evenly.
- Cook the beef just until browned, then remove from the pan. Do not overcook.
- Let the beef rest for a few minutes before returning it to the pan to finish cooking with the other ingredients.
Following these tips will give you restaurant-quality tender stir fried beef at home. With the right cut, preparation, and cooking technique, you can achieve that melt-in-your-mouth texture with ease.
Full recipe for tender beef stir fry
Here is a complete recipe for tender beef stir fry featuring flavorful marinated flank steak:
Ingredients:
- 1 1⁄2 lbs flank steak, sliced thinly against the grain
- 1⁄4 cup soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1-2 tablespoons cornstarch
- 3 tablespoons vegetable oil, divided
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 cup sliced shiitake mushrooms
- 1 cup snap peas
- Cooked rice, to serve
- Toasted sesame seeds, to garnish
Instructions:
- In a medium bowl, whisk together the soy sauce, garlic, ginger, honey, vinegar and cornstarch. Add the beef and toss to coat. Let marinate for 20-30 minutes.
- Heat a wok or large skillet over high heat until smoking hot. Add 1 tablespoon vegetable oil and swirl to coat.
- Working in batches, add some of the beef in a single layer and cook for 30 seconds to 1 minute, stirring constantly, until lightly browned. Transfer to a plate and repeat with remaining beef.
- Return the wok to high heat with the remaining 2 tablespoons vegetable oil. Add the onion, bell pepper and mushrooms. Cook, stirring frequently, for 2-3 minutes.
- Return the beef and any accumulated juices to the wok. Add the snap peas and stir fry for 1 minute to warm through.
- Serve the beef stir fry immediately over cooked rice. Garnish with sesame seeds.
This flavorful stir fry features tender, juicy flank steak that soaks up the sweet and savory marinade. Cutting against the grain and velveting the beef prevents it from getting chewy or stringy. The quick sear followed by stir frying preserves the moisture and gives you that melt-in-your-mouth texture in every bite.
Frequently asked questions about making beef tender for stir fry
What’s the best cut of beef to use for stir fry?
The most tender cuts for stir fry come from the loin and round primal sections, like filet mignon, flank steak, sirloin tip, and top round steak. Look for cuts that are 1 inch thick with good marbling.
Is flank steak good for stir fry?
Yes, flank steak is an excellent choice for stir fry. It comes from the abdominal area so it gets exercised more, but slicing against the prominent grain helps shorten the muscle fibers. Flank steak has robust beefy flavor that stands up well to stir frying.
Should you marinate beef for stir fry?
Marinating is highly recommended to help tenderize beef before stir-frying. An acidic marinade breaks down tough muscle fibers through denaturation. Let the beef marinate for at least 20 minutes, but 1-2 hours is ideal for maximum tenderizing effects.
Is velveting required for tender stir fried beef?
Velveting is not required, but it does produce the most tender, melt-in-your-mouth stir fry beef. The cornstarch slurry combined with blanching helps break down muscle fibers for beef that nearly melts when stir fried.
What mistakes make stir fried beef tough?
Common mistakes that produce tough stir fried beef include:
- Using the wrong cut of beef
- Cutting with the grain instead of against it
- Overcrowding the pan
- Cooking on too low of heat
- Overcooking the beef
As long as you start with the right cut and slice properly, use extremely high heat, don’t overcrowd, and stop cooking as soon as the beef browns, you will end up with tender stir fried beef.
Conclusion
Achieving tender, melt-in-your-mouth beef stir fry is easy with the right techniques. Cut against the grain, marinate, and velvet the beef before cooking over extremely high heat just until browned. Proper preparation and cooking methods allow you to conquer the quick-cooking nature of stir fry for beef that is fork-tender in every bite.