Beef is mainly composed of high-quality protein and contains a variety of essential amino acids, vitamins, and minerals that the body needs. It can be especially beneficial for those with poor appetite or weak constitution as it provides various nutrients to enhance physical health. So, how to stir-fry tender beef? Here is a recommended recipe for stewed beef with radishes.
Recipe for stewed beef with radishes:
1. Cut the beef into chunks and the radishes into chunks.
2. Blanch the beef in boiling water for a moment to remove any blood.
3. Bring water to a boil in a pot, add the beef, cooking wine, and ginger slices. Boil and skim off any foam. Add the remaining seasonings (except for the scallions). Reduce heat and simmer for about 45 minutes.
4. Add the radishes and continue to simmer for another 30 minutes. Increase heat and reduce the sauce. Sprinkle with chopped scallions.
How to stir-fry tender beef?
1. Cut the beef into thin slices along the cross-section. Marinate with a little white sugar for 10 minutes, then add a little water and stir. Add soy sauce, salt, monosodium glutamate, cooking wine, ginger slices, and cornstarch. Mix well and marinate for 15 minutes.
2. Add a teaspoon of cooking oil and mix well.
3. Heat a suitable amount of oil in a pan. Add the beef and stir-fry over high heat until it is about 60% cooked. Reduce heat, cover, and simmer until fully cooked. This will result in tender and delicious beef.
Distinguishing methods:
- Appearance: Check if the meat has any red spots on the skin. No red spots indicate good quality, while red spots indicate poor quality. Also, fresh meat has a glossy and evenly red color, while lower quality meat may have a slightly darker color. The fat in fresh meat should be white or pale yellow, while spoiled meat will have dull fat that may turn green.
- Smell: Fresh meat has a normal odor, while lower quality meat may have an ammonia or sour smell.
- Touch: Fresh meat should be elastic and spring back when pressed, while lower quality or spoiled meat will have less elasticity or may not recover at all when pressed. Also, fresh meat should have a slightly dry or slightly moist surface without being sticky, while lower quality or spoiled meat may be dry or sticky, and the cut surface may be wet and sticky. However, it is important to note that heavily water-injected meat may not be sticky at all, but the surface may appear wet and weak.
