The Everything Chinese Cookbook by Manyee Elaine Mar

Author:Manyee Elaine Mar [Mar, Manyee Elaine]
Language: eng
Format: epub
ISBN: 978-1-4405-6820-6
Publisher: F+W Media
Published: 2013-08-07T16:00:00+00:00

Why Cut Meat Across the Grain?

The “grains” running across a piece of flank steak are muscle fibers. Since the muscle is the part of the body that does all the work, these fibers are tough. Cutting the meat across—instead of along with—the grain shortens the muscle fibers, giving the meat a more tender texture. This technique is not as important with pork and chicken, as the meat is more tender to begin with.

Cut the beef in thin slices across the grain and place the slices in a medium bowl. Mix in the dark soy sauce, 1 tablespoon of rice wine, sesame oil, and cornstarch, adding the cornstarch last. Marinate the beef for 30 minutes.

In a small bowl, mix together the water, 1 tablespoon of rice wine, soy sauce, and sugar. Set aside.

Add 3 tablespoons of oil to a preheated wok or skillet. Add the garlic and ginger and stir-fry briefly until aromatic. Add the beef and stir-fry in batches until it changes color, 3–4 minutes. Remove and set aside.

Wipe the wok with a paper towel. Add 11⁄2 tablespoons of oil to the wok. When the oil is hot, add the red and green peppers. Stir-fry briefly and add the bamboo shoots. Add the prepared sauce and bring to a boil.

Add the beef. Mix everything through and serve hot.

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