Beef stir-fry, you can buy beef tenderloin, beef brain, etc..

If the beef is ranked according to the tenderness of the meat, the tenderloin is considered to be the most tender meat part of the whole cow, which is the internal meat of the cavity, commonly known as the tenderloin, which is the best meat among the beef, and one of the best raw materials for making steak. 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, fried steak, texture and flavor will not let everyone disappointed. Only the beef stalls in the food market, selling beef tenderloin portion is also small, usually be internalized.

Precautions for frying beef

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