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How Do Chinese Restaurants Get The Beef So Tender?

Question by chris p: How Do Chinese Restaurants Get The Beef So Tender?
I love broccoli beef but cannot get he meat tender at home the way Chinese restaurants do. How do I do that? Thanks!

Best answer:

Answer by Gul A
Okay, first they get the most tender part of the cow, the shoulders. They cut them up into slices of strips of beef just like you have at the restaurant. Then they cook it, then soak it under the sauce they make to put on the beef. The beef sucks in the sauce and gets soft and chewy. It becomes very delicious and is a great meal.

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9 thoughts on “How Do Chinese Restaurants Get The Beef So Tender?”

  1. Ah, good question! The technique they use to get their meat so melt-in-your-mouth tender is called “velveting”. Marinate the slices of meat in enough cornstarch to generously coat each piece along with some liquid (soy sauce, rice wine, mirin, sake, etc) just to thin it out a bit. Let that mixture sit for about 10-20 minutes and proceed as usual.

  2. Cheffy is right, it’s called velveting and the secret is the cornstarch. My best friend is asian and an amazing chef and that’s what she does.

  3. There are 2 close answers, this velveting process, is getting there, but with the chinese cooking wine, salt, pepper, cornstarch and what ever else, soya sauce is fine for dark coloured dishes, but the cornstarch has to coat the meat, and sometime a bit of egg whites are used.

    But the biggest thing is the oil blanching, they will lightly cook the meat and seafood in oil then add them to the base of onions, garlic, ginger and what ever else, then the meat, blanched broccoli, a few turns in the wok, and the the thickening sauce or glaze added, add finished with sesame oil.

    I worked with chinese people several times and we had a chinese kitchen in the hotel I worked in Singapore, the oil blanching seals in the juices and keeps the meat from drying out, at home the same thing can be done or just dip it in boiling water for 10-15 second drain and follow the same process to make the dish.

  4. actually, Chinese restaurants marinate their beef with baking soda. baking soda can be used as a tenderiser, which is why you can put it on bee stings. the baking soda, i believe, chemically reacts with the meat and uncoils DNA, resulting in tender and juicy meat.

    however, if too much baking soda is used, or if it is marinated for too long, the meat can have an aftertaste of it . . . which is why some beef (especially the stir frys or beef tendon noodles) have a “different” taste.

  5. Cut meat into required pieces. Mix 1 or 2 teaspoons baking soda with 2 tablespoons water pour over meat and toss through leave for an hour. Baking soda is a great tenderiser as is sliced kiwi fruit but dont leave on too long as meat will go to mush

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