Chinese Restaurant-Style Tender Beef

Ingredients

For the Beef and Marinade

• 2 lbs (900g) lean beef (sirloin or flank steak)
• 1.5 teaspoons (7.5g) baking soda
• 1.5 teaspoons (7.5g) sugar
• 1 teaspoon (5g) salt
• ½ teaspoon (2.5g) MSG (optional)
• 12 oz (355ml) ice water
• 1 large egg white
• 3 tablespoons (27g) cornstarch

For the Sauce

• 1 tablespoon (15ml) soy sauce
• ¼ teaspoon (1.25g) sugar
• ⅛ teaspoon (0.5g) white pepper
• 1 teaspoon (5ml) dark soy sauce
• 1 tablespoon (15ml) Shaoxing wine
• ½ tablespoon (7.5ml) oyster sauce
• 2 tablespoons (30ml) water
• 1 teaspoon (3g) cornstarch

For the Stir-Fry

• 3-4 slices fresh ginger
• 4-5 cloves garlic, sliced
• 2-3 green onions, separated white/green parts
• Vegetable oil for cooking

Instructions

1. Beef Preparation

• Semi-freeze beef for 45-60 minutes
• Slice against the grain into 2-3mm thick pieces
• Place sliced beef in a large bowl

1. Marination Process

• Combine baking soda, sugar, salt, and MSG
• Sprinkle mixture over beef, massage thoroughly
• Gradually add ice water in 4-5 portions, mixing well
• Add egg white, mix until meat feels sticky
• Incorporate cornstarch evenly
• Cover and marinate for 30 minutes

1. Sauce Preparation

• Combine all sauce ingredients in a bowl
• Whisk until cornstarch is fully dissolved
• Set aside until needed

1. Cooking Method

• Heat wok or large pan over high heat
• Add 2-3 tablespoons oil
• Sear beef in batches until 80% done
• Remove and drain excess oil

1. Final Assembly

• In the same pan, sauté ginger until fragrant
• Add garlic and white parts of green onions
• Return beef to pan
• Pour sauce mixture
• Stir-fry until sauce thickens
• Garnish with green onion tops

Nutritional Information

(Per serving – serves 4)

• Calories: 385
• Protein: 45g
• Carbohydrates: 12g
• Fat: 18g
• Preparation Time: 45 minutes
• Cooking Time: 15 minutes
• Total Time: 1 hour

Pro Tips and Tricks

• Keep meat and water ice-cold throughout marination
• Don’t skip the resting time after marination
• Use high heat for quick cooking
• Don’t overcrowd the pan when searing
• Cut meat against the grain at a slight angle

Variations and Substitutions

• Replace beef with chicken or pork
• Use dry sherry instead of Shaoxing wine
• Substitute coconut aminos for soy sauce
• Add vegetables like broccoli or bell peppers
• Use arrowroot instead of cornstarch