How do Chinese restaurants tenderize meat?
When stir-fried, proteins (like beef, chicken, pork and shrimp) can be tender, but not nearly as tender as those that are velveted first. Velveting involves coating and marinating desired-sized pieces of meat in a mixture of cornstarch, rice wine, egg whites, salt, sugar and sometimes soy sauce for about 30-45 minutes.
Which steak is best for stir-fry?
Most tender beef cuts, such as sirloin, tri-tip, ribeye, top loin (strip), tenderloin, shoulder center (Ranch Steak), shoulder top blade (Flat Iron) and shoulder petite tender, can be cut into strips for use in stir-fry recipes.
Can you cook meat with the marinade?
Marinated steaks are tender and flavorful. Many steak recipes call for a marinade, as they add flavor and tenderize the meat. While most recipes call for discarding the marinade before cooking, you can also cook a steak in the marinade.
Can I freeze my steak with the marinade?
Can you freeze steak in the marinade? Yes you can! As stated above, this recipe makes enough marinade for 4 good sized steaks. Since it’s just the two of us at home now, I often divide the marinade between two bags and put two steaks in each bag. One goes in the refrigerator for dinner, and the other goes in the freezer for dinner another time!
How do you marinade a steak?
In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator. Remove steak from bag and pat dry with paper towels.
What can I marinate my steak in?
Paprika is commonly used in dry steak marinades. Dry rubs using herbs and spices are common as a steak marinade. A dry rub for steak can include numerous seasonings, including garlic, cumin, and chili powder.
