Mongolian Beef Recipe {Video} - Butter Your Biscuit (2024)

FAQs

Why is Mongolian beef chewy? ›

Like many stir fry dishes, it is important to thinly slice the meat, which means stir-frying will obviously overcook the meat, which in turn will make it tough and chewy.

But this beef is nothing short of crazy tender and flavorful from one simple step of coating your beef in a little soy and cornstarch before stir frying. Here's how it works: soy sauce: the salt in the soy sauce helps break down the proteins for a more tender texture and infuses the steak with flavor.

both cornstarch and baking soda tenderizes the meat. it does have a slightly different texture since baking soda is causing a chemical reaction. it changes the taste of the chicken so cornstarch is better if you are sensative to taste.

Ginger: Ginger contains an enzyme called zingibain that can help to tenderize meat. Garlic: Garlic contains a natural compound called allicin, which can help to break down meat fibers. Rosemary: Rosemary contains a natural acid called rosmarinic acid, which can help to break down meat fibers.

There are two popular velveting techniques in Chinese cooking: the baking soda method and the cornstarch method. Before making your favorite Chinese stir-fry, learn how to velvet thinly sliced beef with baking soda to ensure tender, juicy meat. 1. Cut the meat.

Baking soda. Here's where it gets science-y: The baking soda raises the pH on the outside of the meat as it marinates, in a process known as velveting (which can also be done with a cornstarch slurry). This makes it so the proteins have a harder time bonding to each other when it's time to cook the meat.

The beef is then shallow-fried in a wok or skillet until crispy, and tossed in a flavorful brown sauce made with soy sauce, brown sugar, garlic, ginger, and scallions. Served over steamed rice, the dish is a huge family-pleaser and every bit as good as the Mongolian beef served at your favorite Chinese restaurant.

Just as you would with dry brining, rinse your meat until it's (mostly) free of all the baking soda.

What Cut of Beef Is Best For Beef Stir-Fry? Flank steaks are the most popular choice for making a stir-fry. However, you can also use sirloin steak, skirt steak, Denver steak, or even beef chuck. Beef chuck steak is the most economical choice, but it does require some extra trimming.

How much baking soda to tenderize meat? ›

Or, for an even easier option, you can use water and baking soda to tenderize meat this way. Before your next stir-fry, sizzling platter of fajitas, or skillet dinner, follow these steps to velvet sliced meat. For every 12 ounces of meat, use 1 teaspoon of baking soda and ½ cup of water.

When exposed to too much heat, the fat within the muscles gets rendered out completely, ridding the steak of the moisture that makes it tender. On the other hand, if that fat doesn't have enough time to break down, the resulting steak will be as tough as it would be if it were adequately cooked.

If the meat is overcooked it can become chewy although dry. For naturally tender cuts like beef should be cut at 225 degree F. C. Meat should be cut against the grain of the meat .

You Undercooked The Steak

If removed from the heat too soon, the connective tissue will remain intact. The steak may appear juicier when rare, but can have a chewy, sinewy texture. It's especially important not to undercook tougher cuts that have more connective tissue.

There are several ways to velvet, but at its most basic level, it involves marinating meat with at least one ingredient that will make it alkaline. This is what tenderizes the meat, especially cheaper, tougher cuts. “People go for either egg white or baking soda as they are both alkaline ingredients.