Tender Beef-Elizabeth Shares A Great Recipe (And Saves You Money, Too!) Written by Elizabeth
Let’s face it, we are all feeling the squeeze from the ongoing rise in prices at the grocery store. Where we used to splurge once in a while, those items will absolutely give you a “sticker stroke” at this point. I contemplated how to approach beef with the intent of stir-frying it for a healthy option. What if I could show you how to take an ordinary, lean yet mostly tough piece of beef and turn it into a flavorful, tender morsel? If you're interested, read on!
1. Select Cut of Beef
Standing in front of a selection of beef cuts that mean little to most consumers can be daunting at best. The first thing is to find a lean cut as free of gristle and fat as possible. Most of the time you will be looking at potentially the toughest cut in the cooler. If you happen upon a cut labeled “London Broil” you have your score. London broil is a “cut” not actually a description of where the cut came from on the animal. If you don’t find one of these, a top-round steak will work.
2. Cut the Steak
While observing a steak you will need to determine which way the meat grain runs. You will need to cut perpendicular or against the grain of the meat. After you have all perpendicular cuts made, you will need to further slice them into matchsticks.
3. Tenderizing
Place your steak in a ball, cover with water and massage the meat for about 60 seconds. Pour off the liquid and drain the meat. Place the meat into the container you plan to use for marinating and add the marinade ingredients to the meat. Massage to coat the meat. Seal and refrigerate for several hours or overnight. Your steak is ready for your wok!
4. Marinade
For every pound of meat, add:
½ teaspoon baking soda
½ teaspoon kosher salt (1 teaspoon Diamond salt)
1 teaspoon soy sauce
1 teaspoon dry sherry
½ teaspoon brown sugar
½ teaspoon cornstarch
Brought to you by RxHealthyHabits
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