Beef stir-fry with ginger and scallion (with 9 important tips) electricity history


When beef is frozen, water molecules within the beef form ice crystals. These water molecules prefer the most hospitable environment, i.e., the surface of the beef which is the coldest place they can find. As a result, it will be dehydrated, tasteless and have a distinct metallic flavor.

What if you do not have a freezer bag? No problem. Keep the beef in a plastic container instead of a freezer bag. Cover the surface of the meat with cling film before attaching the cover. This will reduce the amount of space between the food and the lid, thus minimize freezer burn. Marinate the beef to enhance the flavor

Why is it important? Because beef stir fry is a quick cooking process. You can use a lower grade beef for stew because as long as you cook it for an hour or two on low heat, the meat will be tender. However, there is no such luxury for stir-frying as it is cooked in minutes. Cut the beef against the grain.

The way the meat is cut has a profound effect on the tenderness. All meat has grain, which is the direction of the fibers. Consequently, it is vital to cut the meat against the grain, which shortens the muscle fibers and effectively tenderizes the meat. If you cut along the grain, the meat will come out tough and ropey.

You need high temperature to create the signature aroma of stir-frying called wok-hei, or the “breath of wok.” High heat will lead to a chemical reaction (the Maillard reaction), which produce the complex flavor that you are familiar with for the best Chinese take-out. However, this does not mean that high heat is required for the entire cooking process. Here is how it should be done. Note the temperature required at different stages.

• Heat up the oil over low heat. Flavor the oil with your choice of aromatic ingredients, such as ginger and scallion. (In this beef stir-fry recipe, I suggest to add ginger and only the white portion of the scallion. Keep the green section and add just about to finish cooking. )

A wok is the most essential cooking equipment for cooking any Chinese or Asian cuisine. You can certainly cook Asian food in any pan. but the taste will not be the same. This is due to the material used to produce wok-hei as well as the unique shape of the wok as against a flat based pan.

Buy a good wok. Cast iron wok is the best, which is why it is used in most of the Asian restaurants. Wok hei cannot be created in the stainless steel vessel, as it mainly arises from the burning of the patina of polymers and fats embedded themselves on the surface of a well-used carbon steel wok or cast iron wok. That is why cast iron wok is superior to stainless steel wok. 8. Thicken the sauce with the cornstarch slurry

a) Thicken the liquid produced from the stir-fry sauce and the juice of the ingredients. Otherwise, the soy sauce, oyster, wine and the natural juices of the food will not be able to coat every morsel of food but settle at the bottom of the dish as a thin liquid.

• Make sure your wok is not too hot as the slurry can immediately congeal once it hits the surface. This is especially important if you use the cast iron wok that has a higher heat capacity than steel wok. In this case, you may want to remove it from heat and wait a half a minute before you add the slurry.

Make your beef stir-fry in small batches. If you do not have a high output stove that can generate roaring heat as in restaurant kitchens, stir-fry in small amounts. It is especially useful if you use a cast iron wok with high heat capacity. This way the stove will be able to generate sufficient heat (coupled with the high heat capacity of the cast iron wok) to cook through a small amount of food in a short time.