Chinese food - how do do you get the beef to be so tender/"slimy"?

Question

when i try to make stir fry, my meat is always on the dry side and not so tender, at the restaurants it's that 'slimy' tender consistency, how do they do it?

Answer 1

LOL Slimy, They cut the meat thin and across grain fir the tenderness, as for the "slime" it's a slurry of broth and cornstrach that thickens the sauce and makes it "stick" (coats) the beef. Slurry is 1 Tbs, cornstarch 2 tbs broth or water mixed till desolved.

Answer 2

Being a former chef and having worked with operatins that had both Chinese and Japanese kitchens, first they season with salt, pepper and other seasoning depending on the meal, hot and spicy or 5 spice powder, add it to a dish with soya and other seasonings, coat it in cornstarch and get ready, it is deep fried, most Chinese places will oil blanch the meat first, it allows the meat to be sealed and juices kept inside.

Then when the base of the stir fry is done it is added and then thicken with the sauce ingredients, most places will not use sirloin or tenderloin unless specified, like Peking Style Tenderloin, they will use top or sirloin tip as it is as tender but not as expensive as the other 2 cuts, they use this method for chicken, pork and seafood like shrimp. squid and other non shelled items.

Answer 3

Marinate it overnight in any mixture you wish that is vinegar and oil base. I usually get a salad dressing that has all the seasonings in it already.
Put meat in large zip lock bag, add the dressing, zip bag closed and slosh dressing all over the meat. Put it in fridge over night. The meat will be very tender and tasty.

Answer 4

Well, "slimy" isn't a very appetizing word but you must use good quality meat for starters! like beef tenderloin or a good cut of sirloin. If you use tenderloin minimal cooking is needed. For other cuts I would suggest slow cooking over very low heat in whatever sauce you are using...Good luck!

Answer 5

They add oils to it like vegatable oil and canola oil while cooking it so it absorbs it to be that way.They also put sauces on it.You can get them at the local grocery store in the imports aisle.

Answer 6

they most likely use flank steak

to get it tender they use (MSG) monosodiumglutemate, I know you have heard of this, the item is ACCENT

good tenderizers to use, anything from citrus, mainly lemon juice, excellent tenderizer and healthy for you

Answer 7

Use flank steak cut very thin, marinate in soy and pepper for a couple hours and cook very fast it is good stuff.