Cooking a Chinese meal for a family Party. Need tips on which Beef is best/cheapest

carbbit

When we were in the takeaway trade, we used topside for the beef dishes.

As someone mentioned before, make sure your wok is very hot. Pre heat the wok, add small amount of oil and wait until the oil glistens and is almost smoking. Give it a swirl around to coat the wok and then add your pre chopped ingredients. Try to cut your veg etc to roughly the same size so that it all cooks quickly and evenly. Marinate your raw beef strips in a little light soy sauce, cornflour and rice wine (can be substituted with sherry)

lancslass2008

Thanks for all the tips. I never knew the Wok had to be so hot! Also, I assumed that the longer you cook/fry the meat the more tender it becomes. Obviously, this is not the case here! Judging by the tips here, the links I've been re-directed to and wht I know I've come to this conclusion..........

1. The Wok must be smoking hot
2. The Peppers Onions, should be pre prepared (already half cooked)
3. Topside is the best Beef
4. Fry the Beef for a couple of minutes at MOST

Would everyone agree with these comments???

bellrooster

I swear by the corn flour and egg white marinafe to tenderise meat, you've got to leave it on for an hour or more. It really works beautifully.

carbbit

1. The Wok must be smoking hot Yes
2. The Peppers Onions, should be pre prepared (already half cooked) No need to pre cook, just make sure they are not too thickly sliced and the wok is hot when the food hits it. Don't add everything all at once or it makes the wok go cold and the food also steams rather than "fries".
3. Topside is the best Beef
4. Fry the Beef for a couple of minutes at MOST

Would everyone agree with these comments???

lancslass2008

Thank you all for the tips on the Beef! I got a new Wok for £3 from ASDA. Followed your tips. I fried the Beef for about 2 minutes! Absolute perfection! Gorgeous tender Beef in Black Been sauce! I would never have guessed where I was going wrong. I just assumed that the longer you cook meat, the softer it became. Of course, the bonus is... This dish REALLY DOES only take 5-10 minutes. I always thought that was a bit of creative editting when I watched TV cookery shows.

Thanks to everyone who contributed. Oh, and one more thing....... Watch out Ken Hom! Kung How Fat Choy (Happy new year in Chinese I think). Ok, I'll stick to the cooking.

MrsE_2

carbbit wrote: »

No need to pre cook, just make sure they are not too thickly sliced and the wok is hot when the food hits it. Don't add everything all at once or it makes the wok go cold and the food also steams rather than "fries".

I think this is what happens to mine:o