On Jan 5, 7:49*am, Melba's Jammin' > wrote:
>
> All that makes sense. *And it's all why I'd never tell anyone I do wok
> cooking. *I stir-fry. * *My first stir-fry recipe, however, instructed
> to cook the vegetables first and remove them from the pan and then cook
> the meat in the pan and add back the vegetables. *It's what I always do
> regardless of what the recipe says. *OTOH, I never use a recipe. . . .
>
May I offer a suggestion/reminder? Sometimes you've lowered the heat
to finish the vegetables, in which case be sure to remember to crank
it back up high before you put the meat in the pan. And when you use
an extensive marinade such as you described, don't spill it into the
pan along with the meat, reserve if for later addition. You want to
get a nice sear on the beef first and the hot pan and dry-ish meat
will help you get that. Some recipes carelessly say "add the beef and
its marinade...." but that may result in steaming/stewing effects
rather than the initial sear you want. -aem