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Tender Beef Stir-Fry in Chinese Style
A classic Chinese beef stir-fry where the meat is marinated with baking soda, egg white and cornstarch to make even tough pieces tender and juicy. Quickly pan-fried with leeks, onion, garlic and ginger and served with a light soy sauce glaze.
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Cost Breakdown
Critical Success Points
- • Slice the meat against the grain into very thin slices
- • Let the baking soda marinade act for 15 minutes and then rinse thoroughly
- • Sear the meat in small batches so it doesn't lose too much juice
Safety Warnings
- • Hot oil can splatter – keep a distance and use a splatter guard if needed.
- • Avoid burns when handling a very hot wok.
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