Garlic & ginger beef with pak choi

A combination of going out for Chinese on Friday, and some stubbornly-tough stewing steak cluttering up the fridge left me mulling over tenderizing techniques. Stir fried beef in restaurant Chinese food often seems oddly tender given a taste that implies one of the cheaper, tougher cuts. I was curious.

A little leafing through McGee, and some idle Googling suggest there’s little enough mystery. A blend of acidic marinades, beating the fuck out of it, cutting across the grain, and occasional freezing or additives seem to be largely responsible. Nonetheless, it seemed worth a go.

Acidic marinades break down the meat tissue, and McGee pointed me to ginger as another source of chemical assault. Cornflour seems hotly debated. Half the internet is convinced it’s just for thickening, the other that it has a softening effect. McGee is oddly silent on the subject, and it turns out I don’t own a Chinese cookbook with which to cross-reference. This is a troubling oversight.

In any case, I decided to just do everything I could think of and see what happened; then add garlic.

Ginger garlic beef with pak choi

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