David Hare-Scott wrote:
> > wrote in message
[snip]
> > 1) What cut of beef is best for a stir-fry?
>
> Any cut that you would grill/fry as a steak on its own without
> tenderising treatment.

Good answer. Many make do as CaptCook does, and he's correct that the
fast cooking, thin slicing method helps. But if we're after *good*
food, let's start with good ingredients. A better cut of beef allows
thicker slices, which if not overcooked will be more succulent. We
have even used New York cut steaks, U.S. grade choice, when they are
available for not too much money from Costco. Flank steak is a popular
choice, in part because it's easy to see the grain and cut across
(i.e., perpendicular to) it. Some supermarkets sell cut up scraps of
unknown origin as "stirfry beef." By inspection, not actual use, I'd
say to avoid it.
>
[snips]
>
> > 3) What is the best way to prep the beef for stir-frying after
> > slicing it up? I've seen references to "velveting" the meat with
> > various combinations of cornstarch and egg-white, and would
> > especially appreciate an explanation of the purposes of preparing
> > meat for stir-frying (whether marinating or otherwise).
> >
> If you get good meat this isn't really necessary. Many chinese cook
> books describe various techniques for tenderising meat, to me this is
> more required if using economy cuts. If your budget is limited this
> becomes more necessary.
>
Also good answer. But the preliminary marinade also adds flavor,
besides any tenderizing effect. We most commonly put 1 or 2 TB each of
soy sauce and rice wine (or sherry) in equal proportions, with a little
bit of cornstarch stirred in smoothly, in a bowl and add the beef as we
slice it. Let it sit while preparing the rest of the ingredients. Egg
white is nice but more trouble than we usually take.

Velveting is a completely different topic and technique. It's a
preliminary half-cooking in low to moderately hot oil before the
stirfry. I'd not fool with it as a novice, but come back to it later.
It's one of the reasons good restaurant food can beat home-cooking.

Final tip: don't overcook the beef. One way to control this is to
cook it last. For example, using very high heat throughout:
1. Stirfry dried shiitake mushrooms, pre-soaked, squeezed and
sliced, for 1 to 2 minutes.
2. Stirfry snowpeas (peapods), strings removed, for 30 seconds.
Push vegetables to sides (or up, in a wok), add a bit more oil if
necessary and a smashed garlic clove.
3. Add sliced beef to wok/pan, spread it out so all of it is in
contact with pan. When it is cooked *on one side*, 1 to 2 minutes, add
oyster sauce to taste (say 2 TB for 1 lb beef), stir everything
together, and serve.

-aem