Chinese Restaurant Beef

Name: Chinese Restaurant Beef
Total time: 30 min
Cuisine: Chinese
Ingredients: 2 pounds Beef; 12 oz Ice Water; 1 Egg White; 3 Tbsp Cornstarch; 1.5 Tsp Baking Soda; 1.5 Tsp Sugar; 1 Tsp Salt; 0.5 Tsp Monosodium Glutamate

30m

Serves 1

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Chinese Restaurant Beef

tiktok.com

30m

Serves 1

Directions

1Select a leaner cut of beef with less fat and connective tissue for more affordability and a better outcome.
2Cut the beef against the grain into smaller chunks for easier handling and better control, which helps break up muscle fibers for more tender beef.
3Slice the beef into thin pieces, aiming for about 2 to 3 millimeters in thickness.
4Prepare the ice water, ensuring it's cold as it helps make the beef more elastic and absorb moisture better.
5Separate one egg white for the marinade, which makes the meat extra tender and silky.
6Measure out the cornstarch, which helps lock in the moisture in the beef.
7Gather the baking soda, sugar, salt, and optional MSG for seasoning.
8Mix the sugar, salt, MSG, and baking soda with the ice water until everything is well combined.
9Pour the seasoning mixture over the sliced beef.
10Mix the beef by hand until it starts to feel a little sticky, indicating it's absorbing the marinade.
11Add the ice water in 4 to 5 batches, mixing each time until the beef feels sticky again before adding more, to ensure proper hydration.
12Continue mixing until the beef becomes very hydrated and you notice a shiny, reflective surface.
13Add the egg white to the beef and mix it in evenly.
14Add the cornstarch to the beef and mix it evenly until the beef is coated.
15Cover the bowl with plastic wrap and let the beef rest for 30 minutes to allow the marinade to fully penetrate and tenderize the meat.

Ingredients

2 pounds Beef
12 oz Ice Water
1 Egg White
3 Tbsp Cornstarch
1.5 Tsp Baking Soda
1.5 Tsp Sugar
1 Tsp Salt
0.5 Tsp Monosodium Glutamate

Equipment

bowlknifechopping boardpantongsplastic wrap

Tips

For easier slicing, pop the beef in the freezer for about an hour to firm it up.
Aim for a thickness of about 2 to 3 millimeters when slicing the beef. Too thick means tough chewing, and too thin means the slices might fall apart.
When adding ice water to the beef, mix until it feels sticky again before adding more.
The marinated beef is versatile and can be used in a variety of dishes.

Chinese Restaurant Beef

30m

Serves 1

tiktok.com

Chinese Restaurant Beef

tiktok.com

30m

Serves 1

Directions

1Select a leaner cut of beef with less fat and connective tissue for more affordability and a better outcome.
2Cut the beef against the grain into smaller chunks for easier handling and better control, which helps break up muscle fibers for more tender beef.
3Slice the beef into thin pieces, aiming for about 2 to 3 millimeters in thickness.
4Prepare the ice water, ensuring it's cold as it helps make the beef more elastic and absorb moisture better.
5Separate one egg white for the marinade, which makes the meat extra tender and silky.
6Measure out the cornstarch, which helps lock in the moisture in the beef.
7Gather the baking soda, sugar, salt, and optional MSG for seasoning.
8Mix the sugar, salt, MSG, and baking soda with the ice water until everything is well combined.
9Pour the seasoning mixture over the sliced beef.
10Mix the beef by hand until it starts to feel a little sticky, indicating it's absorbing the marinade.
11Add the ice water in 4 to 5 batches, mixing each time until the beef feels sticky again before adding more, to ensure proper hydration.
12Continue mixing until the beef becomes very hydrated and you notice a shiny, reflective surface.
13Add the egg white to the beef and mix it in evenly.
14Add the cornstarch to the beef and mix it evenly until the beef is coated.
15Cover the bowl with plastic wrap and let the beef rest for 30 minutes to allow the marinade to fully penetrate and tenderize the meat.

Ingredients

2 pounds Beef
12 oz Ice Water
1 Egg White
3 Tbsp Cornstarch
1.5 Tsp Baking Soda
1.5 Tsp Sugar
1 Tsp Salt
0.5 Tsp Monosodium Glutamate

Equipment

bowlknifechopping boardpantongsplastic wrap

Tips

For easier slicing, pop the beef in the freezer for about an hour to firm it up.
Aim for a thickness of about 2 to 3 millimeters when slicing the beef. Too thick means tough chewing, and too thin means the slices might fall apart.
When adding ice water to the beef, mix until it feels sticky again before adding more.
The marinated beef is versatile and can be used in a variety of dishes.