Why Is Chinese Restaurant Beef Always So Tender? The Secret Revealed!

Hi everyone, I'm Sam. Have you ever wondered why the beef at Chinese restaurants is always so tender, juicy and flavorful? Well, today I'm going to share the secret with you. This is a technique that Chinese chefs have honed over generations, and it's easier than you think. Now, with just a few basic ingredients and easy techniques, you'll be able to recreate restaurant-quality beef dishes, right in your own kitchen. Let's get started. You don't need to buy expensive cuts of beef. Just go for a leaner cut with less fat and connective tissue. These are usually more affordable too. When it's time to cut the beef, take a close look at the grain of the meat and slice against it. This breaks up the muscle Start by cutting the beef into smaller chunks for easier handling and better control. To make slicing even easier, pop the beef in the freezer for about an hour. This firms up the meat for thin slicing. For the perfect thickness, aim for about 2 to 3 millimeters. Remember, too thick means tough chewing, and too thin means the slices might fall apart. Before we start marinating the beef, let me quickly walk you through the ingredients we'll need. First up is ice water. This isn't just to keep the beef cool. It actually helps make the beef more elastic and allows it to absorb moisture better. Next we have an egg white. This is a classic trick in Chinese cooking, often used in stir fries to create that restaurant-quality texture. It makes the meat extra tender and silky. Then there's cornstarch, which helps lock in the moisture. And finally, baking soda. This works to soften the beef fibers, giving it a much better texture. For seasoning, we're keeping it super simple. Just sugar, salt, and a little MSG. Now let's get started with the marinating process. First, mix the seasonings with the ice water until everything is well combined. Then pour it over the beef. Here's an important note. We're only using basic seasonings here. No soy sauce, cooking wine, or oyster sauce. This is because we want the marinated beef to be versatile, so it can be used in a variety of dishes later. You can always adjust the flavors depending on the recipe you're making. Keep mixing until the beef starts to feel a little sticky. At this point, add the ice water in four to five batches. Each time you add water, mix until the beef feels sticky again before adding more. Repeat this process until the beef becomes very hydrated and you notice a shiny, reflective surface. That's when you know it's ready. Next, add the egg white and mix it in evenly. Then add the cornstarch. For this step, you don't need to overmix. Just make sure the cornstarch coats the beef evenly. Finally, cover the bowl with plastic wrap and let it rest for 30 minutes. After 30 minutes, let's check on the beef. If there's no excess liquid pooling at the bottom, that means the marinating process was a success. I've divided the beef into four portions. For one portion, I'm going to make a quick stir fry to test it out. Here's a tip. Add a little bit of cooking oil to the beef before stir frying. This helps prevent the pieces from sticking together in the pan. As for the other three portions, I've vacuum sealed them in bags. You can store them in the fridge for up to three days or in the freezer for up to 15 days. Make sure to label the bags with the date so you can easily keep track of how long they've been stored. This stir fry is super simple to make. For the ingredients, all you need are a few slices of ginger, garlic, the white part of green onions, and some chopped green onion tops. Next, let's prepare the sauce. In a bowl, combine soy sauce, sugar, white pepper, dark soy sauce, Shaoxing wine, and a little bit of oyster sauce. It pairs perfectly with beef. Then, add some water and cornstarch. Mix everything together until smooth and set it aside for later. Now let's cook the beef. Heat some oil in a pan, then add the marinated beef. Sear it on both sides until the surface changes color. Cook it to about medium well, around 70 to 80 percent done. Once it's ready, remove the beef from the pan and set it aside to drain. No need to wash the pan. Add the ginger slices to the pan and let them cook until fragrant. Next, add the garlic slices and the white part of the green onions. Stir-fry until everything smells amazing. Now add the cooked beef back into the pan and pour in the sauce we prepared earlier. Turn the heat up to high and stir-fry quickly, making sure every piece of beef is coated in that delicious sauce. Finally, sprinkle in the green onion tops and give it a quick stir. And that's it! Your flavorful ginger and green onion beef stir-fry is ready to serve. And look at this! So tender and juicy. You can see how soft it is. With just a few simple steps, you can make restaurant-quality beef right at home. Give it a try and I'll see you in the next video.