# Chinese Restaurant Beef

A classic Chinese restaurant-style beef dish that is incredibly tender, juicy, and flavorful, revealing the secret technique used by Chinese chefs.

- Total time: 30 min
- Cuisine: Chinese
- Category: Appetizer
- Language: en

## 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

## Instructions

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

## Equipment

- bowl
- knife
- chopping board
- pan
- tongs
- plastic 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.

## Source

- Original video: https://www.tiktok.com/t/ZT6btse41/
- Recipe page: https://www.cliprecipe.com/recipe/786bcf9a-7a3b-4924-aa45-84a359cf64a3
- Extracted: 2025-08-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt