Remember the tips for daily stir-frying beef. Remember these three steps. The beef will be tender, smooth and taste great!

Don’t stir-fry Beef directly into the pot. I’ll teach you 5 practical tips. The beef will be tender, smooth and delicious.

Beef is another very popular meat ingredient after pork and Chicken. Beef is rich in protein, heme iron, zinc, selenium, manganese and other trace elements and a variety of B vitamins, but it does not have high fat content and has the characteristics of low fat and high protein. Unlike other meats, the internal cells of beef are closely arranged, the structure density is high, and the meat is stronger. This means that when we make beef dishes, we need to find ways to reduce its toughness, otherwise it will be very difficult to chew.

Take home-style stir-fried beef as an example. The question that everyone is most concerned about is “how to make shredded beef tender”. Let’s talk about it in detail below.

Choose the right beef

Exploded view of beef parts

Depending on the part, the name of the beef is different, and the taste and suitable preparation are also different. When frying shredded beef, you should choose beef parts with more lean meat and fine meat, so as to achieve a tender and smooth texture. Among the different cuts of beef, beef tenderloin is the most suitable for stir-frying shredded beef.

Beef tenderloin is a lean cut of meat from the spine. Our most popular filet mignon and Sirloin steaks come from here. This is also the most tender meat on the whole cow. This part of beef has the characteristics of fine fiber, tender meat and relatively low fat content, making it very suitable for stir-frying shredded beef. If you choose the wrong beef, such as Beef brisket or shredded beef tendon, it may not be cooked for a long time, let alone tender.