Basic Stir-Fry Marinade for Beef
A simple marinade to tenderize and flavor beef for stir-frying, suitable for various meats.
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- •.5 pound Flank steakor flatiron or skirt steak
- •1 teaspoon Light soy sauceper pound of meat
- •.5 teaspoon Saltper pound of meat
- •1 teaspoon Shaoxing wineor dry sherry, per pound of meat
- •.25 teaspoon Baking soda(optional)per pound of meat, or use egg white as an alternative
- •1 count Egg white(optional)alternative to baking soda
- •1 teaspoon Cornstarch
- •1 teaspoon Oilfor coating the meat
- 1
Cut the beef against the grain to shorten muscle fibers for tenderness.
2 min
- 2
Wash the beef in cold water, massaging to remove excess juices.
3 min
- 3
Drain the beef using a fine mesh strainer and squeeze out excess water.
1 min
- 4
Combine light soy sauce, salt, Shaoxing wine, and baking soda or egg white with the beef.
2 min
- 5
Add cornstarch to the beef and mix thoroughly.
1 min
- 6
Coat the beef with oil to prevent sticking during cooking.
1 min
- 7
Marinate in the refrigerator for a few hours or up to a day.
2h 0m
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