The best way to use beef for stir-frying is to use beef from a part of the cow such as the tenderloin.

If the beef is ranked according to the tenderness of the meat, the tenderloin is considered to be the most tender part of the meat of the whole cow, which is part of the internal meat of the cavity, commonly known as the tenderloin, which is the best meat among beef, and one of the best raw materials for steak production. Cut out of the shape of the meat is long, consistent fiber direction, low fat content, basically all lean meat, delicate and tender meat. And a cow, the weight of this piece of meat is also produced about 2 pounds or so, so the price belongs to the expensive parts.

Beef tenderloin meat regardless of stir-fry, mixing meat stuffing, frying steak, texture and flavor will not let everyone disappointed, if you want to do stir-fry beef, choose beef tenderloin parts of the meat must not be wrong. Only the beef stalls in the market, selling beef tenderloin portion is also small, usually be internalized.

Notes on stir-fried beef

1, beef cut, you need to put the beef into the water repeatedly scratched for 15 seconds, this step can make the blood in the beef water flow out, so as to reduce the fishy flavor of beef.

2, marinated beef, can not put starch. If you put starch, the fried beef will easily stick to the pan, and the starch that sticks to the pan will become mushy, thus making the fried beef have a heavy mushy flavor.

3, frying beef, can not be big fire frying, must be medium fire frying. Because the fire is too large, too much water is lost in the beef, which will make the beef shrink quickly, thus causing the beef to eat and old and firewood.

4, beef marinade, to soak the beef slices first, which can remove excess blood. It also reduces the tawdry flavor of the beef, and you can also add some seasonings according to your own preferences.