Are you tired of using the same old cuts of beef in your stir fry dishes?
Look no further than stewing beef!
While it may not be the first choice for stir fry, stewing beef can be a delicious and budget-friendly option.
But how do you cook it properly for stir fry?
In this article, we’ll explore the best ways to prepare and cook stewing beef for your next stir fry dish.
From marinades to slicing techniques, we’ve got you covered.
So grab your wok and let’s get cooking!
How To Cook Stewing Beef For Stir Fry?
When it comes to cooking stewing beef for stir fry, there are a few key things to keep in mind.
Firstly, it’s important to slice the beef against the grain at a 45-degree angle. This will help to break down the tough fibers in the meat and make it more tender.
Next, consider marinating the beef for at least 15 minutes before cooking. A simple marinade of soy sauce, rice vinegar, hoisin sauce, ginger, and pepper can add a lot of flavor to the meat.
When it comes to cooking the beef, toss it with a mixture of cornstarch, salt, and pepper before adding it to a hot wok or pan with oil. Cook for about 5 minutes or until desired doneness is achieved.
Remove the beef from the pan and set it aside on a plate. Then, stir fry your vegetables of choice (such as onions, carrots, broccoli, and snow peas) in the same pan before adding the beef back in along with any accumulated juices.
Finally, add in your sauce mixture (which should be stirred well beforehand) and cook for another 1-2 minutes until the sauce is thickened and the vegetables are cooked to your liking.
Serve over rice and garnish with sliced green onions for a delicious and satisfying stir fry dish.
What Is Stewing Beef?
Stewing beef is a type of beef that is specifically suited for slow-cooking methods such as stewing, braising, or simmering. It is typically made from tougher cuts of beef with lots of connective tissue, such as chuck or round. The connective tissue breaks down during the cooking process, resulting in a tender and flavorful meat that is perfect for stews, soups, and other slow-cooked dishes.
When purchasing stewing beef, it’s important to look for cuts that have a good amount of marbling and low external fat. Chuck steak is the most common type of beef used for stewing, but other cuts such as bone-in short rib, bohemian (bottom sirloin flap), oxtail, fatty brisket (“point” or “second cut”), and cross-cut shanks can also be used.
It’s important to note that stewing beef should not be cooked quickly over high heat, as this will result in tough and chewy meat. Instead, it should be cooked slowly over low heat in liquid to allow the connective tissue to break down and become tender. When using stewing beef for stir fry, it’s important to slice the meat against the grain at a 45-degree angle and marinate it beforehand to add flavor and tenderness. By following these tips, you can create delicious and satisfying stir fry dishes using stewing beef.
Choosing The Right Cut Of Stewing Beef For Stir Fry
When it comes to choosing the right cut of beef for your stir fry, there are a few options to consider. While stewing beef may not be the first choice that comes to mind, some cuts can work quite well in a stir fry if prepared properly.
The best cuts of stewing beef for stir fry are lean with a bit of fat marbling and full of collagen, which is also known as connective tissue. Collagen takes a long time to break down, but it gives you an incredibly tender cut of beef when it does. That’s why collagen-rich meat is best for stewing, and can also work well in stir fry dishes.
One great option is the classic chuck roast, which is a collagen-heavy cut that comes from around the shoulder. It’s great for stewing and is also commonly used for roasting. The high collagen content allows you to simmer the beef for hours, slowly breaking down and tenderizing for a fall-off-your-fork finish. When using chuck roast in a stir fry, be sure to slice it thinly against the grain and marinate it before cooking.
Another option is boneless beef chuck steak, which is more economical than flank steak and can work nicely for stir-fries. While it may require a bit more trimming and care to prepare for stir fry, you can buy a large piece, slice it, divide it into portions for several stir-fries, and freeze it.
Ultimately, the key to using stewing beef in a stir fry is to slice it thinly against the grain, marinate it beforehand, and cook it quickly over high heat. With the right preparation, even less expensive cuts of meat can be transformed into a delicious and tender stir fry dish.
Preparing Stewing Beef For Stir Fry
To prepare stewing beef for stir fry, start by adding baking soda and water to the sliced beef and massaging it with your hands until most of the liquid is absorbed. Let it stand for 1-2 hours before rinsing thoroughly under running water until the water runs clear. Drain the beef and add oil, oyster sauce/soy sauce, Shaoxing wine (optional), and cornstarch to the beef. Set it aside to marinate for 15-30 minutes.
Once the beef is marinated, thinly slice it against the grain at a 45-degree angle. This will help to break down the tough fibers in the meat and make it more tender.
Before cooking, toss the sliced beef with a mixture of cornstarch, salt, and pepper. This will help to seal in the juices and give the meat a crisp brown exterior when cooked.
Heat a wok or large skillet over high heat and add a tablespoon of oil. Once hot, add the beef to the pan and cook for about 5 minutes or until desired doneness is achieved. Remove the beef from the pan and set it aside on a plate.
In the same pan, stir fry your vegetables of choice (such as onions, carrots, broccoli, and snow peas) until they are cooked to your liking. Add the beef back into the pan along with any accumulated juices.
Finally, add in your sauce mixture (which should be stirred well beforehand) and cook for another 1-2 minutes until the sauce is thickened. Serve over rice and garnish with sliced green onions for a delicious and satisfying stir fry dish.
Marinating Stewing Beef For Added Flavor
Marinating stewing beef is a great way to add a depth of flavor to your stir fry dish. The marinade can also help to tenderize the meat, making it more enjoyable to eat.
To make a simple marinade, combine soy sauce, rice vinegar, hoisin sauce, ginger, and pepper in a bowl. Add the cubed stewing beef and toss to coat. Let it marinate for at least 15 minutes or up to overnight in the refrigerator.
When you’re ready to cook the beef, remove it from the marinade and discard any excess marinade. Toss the meat with a mixture of cornstarch, salt, and pepper before adding it to a hot wok or pan with oil. This will help to create a crispy exterior on the meat while keeping it tender on the inside.
Cook the beef for about 5 minutes or until desired doneness is achieved. Then, remove it from the pan and set it aside on a plate.
Next, stir fry your vegetables of choice in the same pan before adding the beef back in along with any accumulated juices. This will help to infuse the vegetables with the flavor of the beef.
Finally, add in your sauce mixture (which should be stirred well beforehand) and cook for another 1-2 minutes until the sauce is thickened and the vegetables are cooked to your liking.
By marinating your stewing beef before cooking it for stir fry, you can elevate the flavors of your dish and create a more enjoyable eating experience.
Slicing Techniques For Stewing Beef In Stir Fry
When it comes to slicing stewing beef for stir fry, it’s important to keep in mind the direction of the grain. All meat, including beef, has a grain to it, which is the direction that the major muscle fibers run in. Cutting against the grain can help to break down tough fibers and make the meat more tender.
To identify the direction of the grain in stewing beef, look for the long lines of muscle fibers. Once you’ve identified the grain, slice the beef against it at a 45-degree angle. This technique will help to shorten the muscle fibers, resulting in more tender and bite-sized pieces.
It’s also important to slice the beef thinly, with each piece about 1/4 inch thick. This will ensure that the beef cooks evenly and quickly in the stir fry.
If you’re using pre-cut beef strips, be aware that they may be sliced too thick for stir fry. In this case, it may be difficult to slice them thinner once they’re already cut. It’s best to opt for a cut of steak such as flank steak or better, which will be more tender and easier to slice thinly.
Cooking Stewing Beef In A Wok
Stewing beef can be cooked in a wok to create a flavorful and tender dish. Here’s how:
1. Start by filling a large pot halfway with water and bringing it to a boil. Add cubed beef and cook for 1 minute, stirring often to prevent sticking. Drain the beef into a colander and shake it to remove excess water.
2. Heat up the wok over high heat and add some oil, swirling it around to coat the sides of the wok. Add the drained beef and sauté until lightly browned, about 5 minutes. Add ginger, white wine, soy sauce, brown sugar, star anise, and cinnamon. Continue to sauté until evenly browned, about 5 minutes, stirring to combine.
3. Add 1 cup of water and transfer the beef mixture to a large pot. Add remaining 1 1/2 cups of water, cover, and bring to a boil over medium-high heat. Reduce the heat to simmer and cook until the meat is almost tender, which should take about 1 1/2 hours.
4. Season with salt and continue to simmer until the meat is tender, which should take another 1/2 hour. Serve with steamed rice.
To make the dish even more flavorful, you can add in some vegetables like carrots, potatoes or turnips during step 2 or step 3. Just make sure they are cut into bite-sized pieces so they cook evenly with the beef.
Cooking stewing beef in a wok requires patience and attention to detail but the results are definitely worth it. The beef will be tender and packed with flavor, making for a delicious stir fry dish that everyone will love.