Tender Stir-Fried Beef (Foolproof & Delicious)

Tender Stir-Fried Beef (Foolproof & Delicious)

Ingredients

• 350 beef (tenderloin preferred)
• 1 small spoon (about 1.5) baking soda
• 1 dark soy sauce
• 2 light soy sauce
• 1 oyster sauce
• 1 Sichuan peppercorn oil
• 1.5 barbecue seasoning (spicy)
• 0.5 cumin powder
• 2 toasted sesame seeds
• a pinch minced garlic and chopped scallions
• 3 cooking oil

Instructions

1. Rinse the beef and set aside.
2. Prepare the seasonings (tap image to enlarge).
3. Cut beef across the grain. Find the direction of the muscle fibers and slice perpendicular to them — this breaks the connective tissue and ensures tender meat after stir-frying.
4. As shown in the photo.
5. Slice the beef as thinly as possible so it cooks quickly. Place the sliced meat in a bowl.
6. Add all the seasonings from step 2 except the cooking oil and sesame seeds. Important: do not add any extra salt! The soy sauces, oyster sauce, and barbecue seasoning already provide enough saltiness. Also, skipping salt in the marinade is key to preventing the beef from releasing water during stir-frying.
7. Mix thoroughly by hand — keep massaging the meat until all the seasonings are evenly distributed.
8. Pour in the cooking oil.
9. Coat the beef with oil to seal in moisture. Marinate for at least 30 minutes (or refrigerate overnight). For the best texture, marinate for about 2 days before stir-frying!
10. Close-up view.
11. Now stir-fry the beef. Heat the wok until hot, add oil, and sauté the minced garlic until fragrant.
12. Turn the heat to high and add the marinated beef.
13. Stir-fry rapidly over high heat for 1–2 minutes (thin and small batches need only 1 minute; larger or thicker portions need about 2 minutes). Don't overcook or the meat will become tough. Keep the heat high! If the beef releases water, remember three keys: 1) No salt in the marinade — add salt only at the end if needed; 2) Use plenty of oil to seal in the juices; 3) Cook over high heat and stir-fry quickly.
14. Turn off the heat and sprinkle with sesame seeds.
15. Plate and garnish with chopped scallions.
16. Close-up view.
17. Another batch made later.
18. Close-up view.