Chinese restaurants often achieve tender beef in dishes like beef in black bean sauce or Mongolian beef through a combination of techniques. Here are a few methods commonly used:
Meat selection: Chinese restaurants often choose specific cuts of beef that are naturally more tender, such as tenderloin, flank steak, or sirloin. These cuts have less connective tissue and are generally more tender when cooked.
Velveting: One popular technique in Chinese cuisine is velveting, which involves marinating the beef in a mixture of cornstarch, soy sauce, and sometimes egg white. The marinated beef is then blanched briefly in hot oil or water, which helps seal in the moisture and create a protective coating around the meat. Velveting helps retain tenderness and juiciness during the subsequent stir-frying or cooking process.
Tenderizing agents: Chinese restaurants may also use tenderizing agents like baking soda or papaya paste. These ingredients help break down the proteins in the meat, making it more tender. However, care should be taken when using tenderizing agents to avoid overdoing it, as it can affect the flavor and texture of the meat if left for too long.
Stir-frying or flash cooking: Many Chinese beef dishes are prepared using high heat and quick cooking methods like stir-frying. This allows the beef to cook rapidly and retain its moisture, resulting in a tender texture. The high heat also helps to sear the meat quickly, enhancing flavor and creating a desirable caramelization on the surface.
Thinly slicing the beef: Chinese restaurants often thinly slice the beef against the grain, which helps to shorten the muscle fibers and further contribute to tenderness. Thin slices of beef cook quickly and evenly, reducing the chances of the meat becoming tough.
It's worth noting that specific recipes and techniques can vary between different Chinese regional cuisines and restaurants. By combining suitable cuts of beef, marinating techniques, and appropriate cooking methods, Chinese restaurants are able to achieve that desirable tender texture in their beef dishes.