Beef And Vegetable Stir Fry Recipe | LaaLoosh (2024)

FAQs

What is the secret ingredient in stir-fry? ›

According to Food & Wine, ketchup is the ultimate way to take the flavor of homemade stir fry up a level, thanks to its sweet and sour flavor profile. It just might be the easiest cooking hack to elevate your home cooking to that of your favorite take-out.

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The first is to cook your protein and your vegetable separately, and combine them only after both are fully cooked. A second rule of thumb for stir-frying: Choose one vegetable per stir-fry. Finally, always remember to add liquid only after everything is more or less finished cooking.

Meat first, then vegetables – If you want meat or seafood in your stir fry, cook it first then scoop it out onto a separate plate before cooking the vegetables. You'll add the meat back in at the end. 5. Don't crowd the pan – If you have too much in your pan, the vegetables will steam instead of staying crisp.

Marinating beef for your stir-fry is an important second step of velveting that should never be skipped. The marinade isn't as much about soaking the beef in a lot of liquid or adding a bunch of different flavorings like you may be used to. It's about giving the beef an extra juicy texture.

It brings out meat's natural flavors and also tenderizes it by breaking down myosin, a tough protein found in meat, just like in a good brine. Just like salt, soy sauce is a flavor enhancer and builder.

You can also choose bok choy and other greens as a delicious addition to your stir-fry. If you add denser vegetables, like carrots or cauliflower, cut them even smaller or cook them beforehand. Aromatics like scallion, ginger and garlic add a great base flavor to your vegetables.

Heat the oil in a large frying pan or wok, then fry the chilli and garlic for 1 min. Add the veg and toss to coat in the oil. Fry for 2-3 mins, then add the soy and chilli sauce, mixing well. Cook for 2-3 mins more until the veg are tender.

Once the meat is done cooking, add the vegetables to the pan. If you are using fresh vegetables, you will need to stir them around for 4-5 minutes so they start cooking before you add your sauce. When they are starting to feel tender, but still have a lot of bite to them, add the sauce.

Things get seriously hot when you stir-fry. Set yourself up for success by cooking with a fat that can take the heat. Some of our favorite oils for stir-fries are canola, vegetable, avocado, and grapeseed, all of which have high smoke points.

Can water be used instead of oil when cooking vegetables for a stir fry? Not if you want a good (classic) stir fry. It could be done if you're craving it and are out of oil but you'd essentially be steaming instead of frying your vegetables granting a pretty different result with less bite, and less flavor.

What is the order vegetables get added to stir-fry? ›

Stir-fry onions first, then add hard vegetables such as carrot and broccoli. Quick-cooking vegetables, such as snow peas, leafy greens and bean sprouts, should be added towards the end of cooking. If using vegies that have a combination of both textures, such as gai laan, add the stems first and the leaves later.

Less than a teaspoon of baking soda ensures that your steak remains juicy and tender—even after a speedy marinade. While other recipes demand hours of marinating, this baking soda hack makes a flank steak or any other fibrous cut of beef ready to sear after just an hour.

From there, leave it in the refrigerator for at least 3 hours or overnight. Then take the meat out of the container and rinse it ensuring that all—or most—of the baking soda is off the steak.

You can velvet meat and make it melt-in-your-mouth tender by quickly tossing chunks of beef or chicken in about ¾ tsp of baking soda for about 15 minutes before your next stir fry, then rinse and pat the meat dry before putting in the pan.

Use tender, quick-frying meats or tofu. Meats such as chicken breast, shrimp, boneless pork or sirloin steak are all great for stir-frying. If the meat isn't tender, the pieces will become tough and chewy from being cooked too fast.