Hello rfc experts,

I want to do a beef stir-fry sometime this weekend, and need a bit of
advice. My questions a

1) What cut of beef is best for a stir-fry?

2) I have heard that whatever cut of beef I get, I should freeze it
first and then cut "across the grain" of the meat. Apologies for my
ignorance, but how does one determine "the grain" of the meat, and how
to cut against it? If someone could give a detailed description of
what directions the fibers in the meat should be as I'm slicing it,
'twould be much appreciated!

3) What is the best way to prep the beef for stir-frying after slicing
it up? I've seen references to "velveting" the meat with various
combinations of cornstarch and egg-white, and would especially
appreciate an explanation of the purposes of preparing meat for
stir-frying (whether marinating or otherwise).

Thank you, everybody, for your help!

Best wishes,

Adilah

> wrote in message
oups.com...
> Hello rfc experts,
>
> I want to do a beef stir-fry sometime this weekend, and need a bit of
> advice. My questions a
>
> 1) What cut of beef is best for a stir-fry?
>

Any cut that you would grill/fry as a steak on its own without tenderising
treatment.

> 2) I have heard that whatever cut of beef I get, I should freeze it
> first and then cut "across the grain" of the meat. Apologies for my
> ignorance, but how does one determine "the grain" of the meat, and how
> to cut against it? If someone could give a detailed description of
> what directions the fibers in the meat should be as I'm slicing it,
> 'twould be much appreciated!
>

You can do that as it makes it easier to hold it in shape and to cut thinly.
However if you get a nice bit of steak and have a sharp knife it isn't that
hard to cut at room temperature.

Steak is part of a muscle, the fibres run down the muscle from the
attachment at one end to the other. If for example you got a whole fillet
then the fibres would run from one end to the other.

When you cut along the fibre you will see lines a bit like string, although
good steak should not be stringy, this is only a manner of speaking. When
you cut across you see dots or segments like you are looking at the end of
cut string. This is really easy to see in some cuts of beef eg corned
silverside, not so easily in others.

If you cannot work it out by inspection ask an expert (ie your butcher) to
show you.


> 3) What is the best way to prep the beef for stir-frying after slicing
> it up? I've seen references to "velveting" the meat with various
> combinations of cornstarch and egg-white, and would especially
> appreciate an explanation of the purposes of preparing meat for
> stir-frying (whether marinating or otherwise).
>

If you get good meat this isn't really necessary. Many chinese cook books
describe various techniques for tenderising meat, to me this is more
required if using economy cuts. If your bufget is limited this becomes more
necessary.

David

G'day David,

Just a note to compliment you on a polite and useful response to a
"newbie" question. It's a pleasure to see such courtesy and
helpfulness in an age when USENET has largely degenerated into a
contest of smartarses and information-free posts such as "Google is
your friend". Keep it up, mate!

In article >,
"David Hare-Scott" > wrote:
>
> wrote in message
roups.com...
>> Hello rfc experts,
>>
>> I want to do a beef stir-fry sometime this weekend, and need a bit of
>> advice. My questions a
>>
>> 1) What cut of beef is best for a stir-fry?
>
>Any cut that you would grill/fry as a steak on its own without tenderising
>treatment.
>
>> 2) I have heard that whatever cut of beef I get, I should freeze it
>> first and then cut "across the grain" of the meat. Apologies for my
>> ignorance, but how does one determine "the grain" of the meat, and how
>> to cut against it? If someone could give a detailed description of
>> what directions the fibers in the meat should be as I'm slicing it,
>> 'twould be much appreciated!
>
>You can do that as it makes it easier to hold it in shape and to cut thinly.
>However if you get a nice bit of steak and have a sharp knife it isn't that
>hard to cut at room temperature.
>
>Steak is part of a muscle, the fibres run down the muscle from the
>attachment at one end to the other. If for example you got a whole fillet
>then the fibres would run from one end to the other.
>
>When you cut along the fibre you will see lines a bit like string, although
>good steak should not be stringy, this is only a manner of speaking. When
>you cut across you see dots or segments like you are looking at the end of
>cut string. This is really easy to see in some cuts of beef eg corned
>silverside, not so easily in others.
>
>If you cannot work it out by inspection ask an expert (ie your butcher) to
>show you.
>
>> 3) What is the best way to prep the beef for stir-frying after slicing
>> it up? I've seen references to "velveting" the meat with various
>> combinations of cornstarch and egg-white, and would especially
>> appreciate an explanation of the purposes of preparing meat for
>> stir-frying (whether marinating or otherwise).
>
>If you get good meat this isn't really necessary. Many chinese cook books
>describe various techniques for tenderising meat, to me this is more
>required if using economy cuts. If your bufget is limited this becomes more
>necessary.

Cheers, Phred.

--
LID

beckyjane wrote ..
> 1) What cut of beef is best for a stir-fry?
> 2) I have heard that whatever cut of beef I get, I should freeze it
> first and then cut "across the grain" of the meat.
> 3) What is the best way to prep the beef for stir-frying

In my stir-frying I found that the technique of very high heat and
short cooking times to be designed for inexpensive meals.
The cheapest cut you can find will work if it is sliced thin and
cooked very hot. Freezing makes it easy to slice thin. I usually
coat with cornstarch.
Try it all, opinions vary.

David Hare-Scott wrote:
> > wrote in message
[snip]
> > 1) What cut of beef is best for a stir-fry?
>
> Any cut that you would grill/fry as a steak on its own without
> tenderising treatment.

Good answer. Many make do as CaptCook does, and he's correct that the
fast cooking, thin slicing method helps. But if we're after *good*
food, let's start with good ingredients. A better cut of beef allows
thicker slices, which if not overcooked will be more succulent. We
have even used New York cut steaks, U.S. grade choice, when they are
available for not too much money from Costco. Flank steak is a popular
choice, in part because it's easy to see the grain and cut across
(i.e., perpendicular to) it. Some supermarkets sell cut up scraps of
unknown origin as "stirfry beef." By inspection, not actual use, I'd
say to avoid it.
>
[snips]
>
> > 3) What is the best way to prep the beef for stir-frying after
> > slicing it up? I've seen references to "velveting" the meat with
> > various combinations of cornstarch and egg-white, and would
> > especially appreciate an explanation of the purposes of preparing
> > meat for stir-frying (whether marinating or otherwise).
> >
> If you get good meat this isn't really necessary. Many chinese cook
> books describe various techniques for tenderising meat, to me this is
> more required if using economy cuts. If your budget is limited this
> becomes more necessary.
>
Also good answer. But the preliminary marinade also adds flavor,
besides any tenderizing effect. We most commonly put 1 or 2 TB each of
soy sauce and rice wine (or sherry) in equal proportions, with a little
bit of cornstarch stirred in smoothly, in a bowl and add the beef as we
slice it. Let it sit while preparing the rest of the ingredients. Egg
white is nice but more trouble than we usually take.

Velveting is a completely different topic and technique. It's a
preliminary half-cooking in low to moderately hot oil before the
stirfry. I'd not fool with it as a novice, but come back to it later.
It's one of the reasons good restaurant food can beat home-cooking.

Final tip: don't overcook the beef. One way to control this is to
cook it last. For example, using very high heat throughout:
1. Stirfry dried shiitake mushrooms, pre-soaked, squeezed and
sliced, for 1 to 2 minutes.
2. Stirfry snowpeas (peapods), strings removed, for 30 seconds.
Push vegetables to sides (or up, in a wok), add a bit more oil if
necessary and a smashed garlic clove.
3. Add sliced beef to wok/pan, spread it out so all of it is in
contact with pan. When it is cooked *on one side*, 1 to 2 minutes, add
oyster sauce to taste (say 2 TB for 1 lb beef), stir everything
together, and serve.

-aem

> wrote in message
oups.com...
> Hello rfc experts,
>
> I want to do a beef stir-fry sometime this weekend, and need a bit of
> advice. My questions a
>
> 1) What cut of beef is best for a stir-fry?

The best you can afford. I am very serious. NY Steak is great.

> 2) I have heard that whatever cut of beef I get, I should freeze it
> first and then cut "across the grain" of the meat. Apologies for my
> ignorance, but how does one determine "the grain" of the meat, and how
> to cut against it? If someone could give a detailed description of
> what directions the fibers in the meat should be as I'm slicing it,
> 'twould be much appreciated!

That is diffificult to describe. Look at the meat if the muscle tissue is
running north to south like in a flank steak (easy to see) cut the meat
east - west slicing across the muscle fibers.

> 3) What is the best way to prep the beef for stir-frying after slicing
> it up? I've seen references to "velveting" the meat with various
> combinations of cornstarch and egg-white, and would especially
> appreciate an explanation of the purposes of preparing meat for
> stir-frying (whether marinating or otherwise).

You are generally better off following the recipe - the corn starch does
little for the beef but helps thicken the sauce and lightly seal the beef to
keep the interior moist. The egg white simlpy provides a coating for the
beef to keep it from drying out too much.

Dimitri

<beckyjanekaizerman ...
> Hello rfc experts,
>
> I want to do a beef stir-fry sometime this weekend, and need a bit of
> advice. My questions a
>
> 1) What cut of beef is best for a stir-fry?

Generally, mid-range (sirloin/top sirloin), not too tough to need long
cooking, but not too tender that it will turn to mush.
>
> 2) I have heard that whatever cut of beef I get, I should freeze it
> first and then cut "across the grain" of the meat. Apologies for my
> ignorance, but how does one determine "the grain" of the meat, and how
> to cut against it? If someone could give a detailed description of
> what directions the fibers in the meat should be as I'm slicing it,
> 'twould be much appreciated!

Freezing meat for stir-frying is just this---if the meat is at about 3/4 -
2/3 thaw, you can slice any way you want, as thin as you want. After the
slicing, it thaws in minutes in the marinade---there is enough freeze/froze
in the meat to keep it stable for very thin slicing.
>
> 3) What is the best way to prep the beef for stir-frying after slicing
> it up? I've seen references to "velveting" the meat with various
> combinations of cornstarch and egg-white, and would especially
> appreciate an explanation of the purposes of preparing meat for
> stir-frying (whether marinating or otherwise).
>

Hello rfc experts,

I want to do a beef stir-fry sometime this weekend, and need a bit of
advice.

1) What cut of beef is best for a stir-fry?


I prefer any lean cut... mechanically tenderized, thinly sliced, and
well marinated... that's how the typical oriental restaurant does.
Even lean chuck works well. No normal brained individual stir fries
expensive tender beef cuts... I mean like stir fried porterhouse is
simply nutz.

In article .com>,
"Sheldon" > wrote:

>

> 1) What cut of beef is best for a stir-fry?

> I prefer any lean cut... mechanically tenderized, thinly sliced, and
> well marinated... that's how the typical oriental restaurant does.
> Even lean chuck works well. No normal brained individual stir fries
> expensive tender beef cuts... I mean like stir fried porterhouse is
> simply nutz.

We normally use sirloin. The key is in how you cook it. If you over cook
it, you might as well use shoe leather. You need to just cook the beef
until most of the red is gone. It will then be tender and juicy.

--
Dan Abel
Sonoma State University
AIS

Sheldon wrote in message
.com>...

>
>Hello rfc experts,
>
>I want to do a beef stir-fry sometime this weekend, and need a bit of
>advice.
>
>1) What cut of beef is best for a stir-fry?
>
>
>I prefer any lean cut... mechanically tenderized, thinly sliced, and
>well marinated... that's how the typical oriental restaurant does.
>Even lean chuck works well. No normal brained individual stir fries
>expensive tender beef cuts... I mean like stir fried porterhouse is
>simply nutz.
>

ive used tenderloin for stir-fries and beef stroganoff on the rare occasions
where i have gotten a really excellent deal on it. *so* good. but not at
regular prices it works just fine, but you have to barely cook the meat.


--
saerah

TANSTAAFL

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