How do you fry beef to make it tender?

Question

When frying strips of beef (for Stroganoff for example) how long and what heat should I fry it fro so it is tender and not tough?

Will I get food poisoning for frying it for a very short time?

Answer 1

Hi if you have fresh beef from a reliable source you don't have to worry about food poisoning - it can be eaten raw (unlike chicken or pork) - for best results flash fry your beef in a little oil at a high heat for 30 seconds leave it in contact with the pan so it colors nicely before moving it to turn it over - for a few seconds more - hope this helps

also don't get beef that is too lean it will be dry when cooked - the meat should have a marbling of fat running through it ask your butcher he will know what you need.

Answer 2

There are a lot of ways to help meat stay tender. the choice of meat, tenderizing it, etc. Usually with Stroganoff you use an inexpensive choice of meat because it is supposed to be "a poor man's dish." And tenderizing some cuts can destroy it. One of the easiest things I found that with no matter what cut of beef you use, this works out. Place it in the freezer (make sure is is wrapped 1st) for about 30 minutes. This will harden the meat and make it easier to cut. Then cut against the grain. The 'Grain' are the lines you see that make up the tissue. Cutting against the grain helps to keep it tender no matter the cooking style.

If you are going to fry it first, 2 to 3 minutes on each side(1 -2 if thin pieces). Even if you still have a pink in the middle, when you put it in the sauce, it will continue to cook.

Anytime you consume meat, if not cooked to proper temperatures, you run the risk of food poisoning. However if you buy from some one reputable, and you handle the food properly, you lower the risk. Our bodies are able to fight off most of it. Remember, you come in contact with germs, and diseases every day.

Answer 3

You fry it on high. For tenderness, cover the pan and let the meat steam. Your choice of cut will have a lot to do with the tenderness of the final product. You can also tenderize the meat before cooking. If you have a favorite marinade, think about giving it a try.

You shouldn't get food poisioning if nothing is wrong with the meat, but in today's markerts, you take you life in your own hands. Cooking it well done reduces the risk.

You might like to take a look at www.foodnetwork.com. Take a look at their suggestions for getting the meat just the way you want. There are great receipes to choose from and feel free to add yours.

I hope this helps.

Answer 4

All beef can be eaten rare however the quality of the beef determines whether it is tender or not. A properly hung piece of meat should take around 21-30days to achieve a degree of tenderness.
You will not get food poisoning as long as the beef is fresh.
The Stroganoff method is generally long and slow and this normally helps with tenderising.

Answer 5

flash fry the meat , you dont need to worry about the inside not being cooked properly as all the bacteria lies on the outside and the high heat will kill it off.then let it rest for a few mins before you eat it, if you are putting it in stroganoff just make sure you dont over fry it before adding the other ingredients,
N.B do not flash fry burgers or meatballs etc as the beef has been mixed up therefore any bacteria is mixed up too. always make sure they are cooked right through the middle.

Answer 6

First of all the "cut" of beef determines tenderness. If it is a less tender cut pound it with a meat tenderizer. Fry it on a high heat very fast and turning it constantly. A wok is good for doing this. No you won't get food poisoning....just make sure you always do your burgers well done.

Answer 7

Try to tenderize first! Buy some tenderizer. It comes in both jar and package! Follow directions or what i do is to sprinkle the with tenderizer. Put the meat in a zip lock bag. Add 1 can liquid beef broth. close bag (make sure it is tightly closed) shake bag slowly,making sure the the meat is covered with the liquid! Put it in the refrigerator for at least 1 hour. Remove meat from liquid,fry on medium heat . Let it cook as long as you would like! keep checking with a fork till it is easy to remove the fork! Try it! it may work for you! I find round steak is the toughest meat! I only eat meat that is brown! I don't want to take any chances! Good Luck!

Answer 8

Secret is to tendarise the meat in advance. This is done with a tenderiser, hammer or back of kitchen knife and bash meat a few times then cut into thin strips. Marinade for half an hour in a marinade of your choice.(soy sauce,garlic, salt, pepper,white wine vinegar, honey and grated ginger) Best use a large skillet or wok lightly oil pan and preheat so its hot hot then flash fry for 1 minute and you should have lovely tender beef strips that will mealt in the mouth.
You have no chance of getting food poisening unless the meat was rancid in first place.

Answer 9

Obviously the cut makes alot of difference.

The Chinese tenderise meat by marinating it in some soya sauce, a little oil (perhaps sesame), pepper, sugar, salt AND corn flour / baking soda / bicarbonate of soda. Leave for 15 mins before cooking. Make sure cooking utensil is hot enough before flash frying for 30 seconds on high heat.

Answer 10

I would cut the beef into thin strips and then cook it at a very high heat, for a short amount of time. With beef, as long as the very middle of the beef has been heated to a high temperature, this should kill off any bacteria that could make you sick.