Why is my stir fry beef tough?

Table of Contents:

1. Why is my stir fry beef tough?
2. Can you undercook beef stir fry?
3. Why is my beef like rubber?
4. Why is my stir fry dry?
5. What is the secret to a good stir fry?

Why is my stir fry beef tough?

It is because the cuts used are those that require long-slow cooking. ... However, they turn out all dry and chewy when cooked in a stir-fry. Always make sure you are cooking your stir-fries quickly over high heat. This will ensure that the meat doesn't end up 'sweating' and stewing, making it tough.

Can you undercook beef stir fry?

You can undercook meats in stir fry, normally for a stir fry (I'm assuming you use a Chinese wok) you would cut the meat up in small bite sized pieces. ... Also another trick is to use velveting, which is coating your meat in corn starch and egg white. It helps to keep meat from overcooking and gives it a smoother taste.

Why is my beef like rubber?

Its also possible that you accidentally cut with the grain instead of against it - which would result in a very chewy, rubber like texture. You end up with long proteins that are harder to chew. When you cut across the grain, its a bunch of very short proteins.

Why is my stir fry dry?

You can't substitute flour for cornstarch - they thicken quite differently. Corn starch is cheap - get some. Chicken breasts are very tricky as they dry out very quickly. When sliced thin they cook in about 1 minute in the wok or pan - extra cooking will just dry it out.

What is the secret to a good stir fry?

How to make a stir-fry

1. Prepare all the ingredients before turning on the heat. ...
2. Slice meat and vegetables for maximum surface area. ...
3. Use a wok or cast-iron pan. ...
4. The aromatics should be cooked low and slow. ...
5. But the stir fry needs to be cooked fast and hot. ...
6. Add ingredients according to cook time. ...
7. Stir your ingredients often. ...
8. Thicken the stir-fry sauce.