Chinese secret to tenderizing meat! Even the toughest beef becomes tender in 5 minutes
This recipe unveils a classic Chinese technique for creating incredibly tender beef. By marinating and cooking the meat precisely, you’ll achieve a restaurant-quality stir-fry that’s bursting with flavor.
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Ingredients for Beef Marinade:
| Ingredient | Quantity |
|---|---|
| Beef (any cut) | 400g |
| Salt | 1/2 tsp |
| Soy sauce | 2 tbsp |
| Black pepper | Pinch |
| Egg | 1 whole |
| Cornstarch | 1 tbsp |
Ingredients for Stir-Fry:
| Ingredient | Quantity |
|---|---|
| Olive oil | As needed |
| Red bell pepper, cut into strips | 1/2 |
| Onion, cut into thin strips | 1/2 medium |
| Soy sauce | 1 tbsp |
| Alcohol vinegar | 1 tbsp |
| Sugar | Pinch |
| Cornstarch | 1 tbsp |
| Water | 2 tbsp |
| Garlic, crushed | 3 cloves |
| Red chili pepper, diced | 1 tsp |
| Parsley | To taste |
Instructions:
- Prepare the Beef: Cut beef into thin strips. In a bowl, combine beef with salt, soy sauce, black pepper, egg, and cornstarch. Mix well and set aside to marinate.
- Cook the Beef: Heat olive oil in a skillet. Add marinated beef and cook until golden brown. Remove from skillet and set aside.
- Saute Vegetables: In the same skillet, add more olive oil. Saute red bell pepper until slightly wilted, then add onion and cook until golden brown.
- Combine and Finish: Return beef to skillet with vegetables. Stir in soy sauce, alcohol vinegar, and sugar. Combine cornstarch with water and add to thicken sauce. Add garlic and chili, cook for 5 minutes.
- Serve: Transfer beef and vegetables to a plate. Garnish with parsley and serve with rice or noodles.
