Chinese Take Out Peanut Beef - I am sharing all that I have learned about obtaining just the right texture and flavor of Chinese Takeout Beef

Don't you love how tender and velvety Chinese take out beef (and chicken) is? I do, especially Peanut Beef, and since I am so incredibly nice, I will share the secret with you. I have tried this method on both beef and chicken and I have had fabulous results with both. Prior to using this method, I had the flavors right, but the beef was like rubber! Please don't tell me I'm the only one that had this problem. I actually shied away from making stir fry and Asian dishes because of the texture of the meat. No more!

I did some research and learned a bit about "velveting". While this is NOT the method I chose, I figured I'd tell you what I learned. According to various websites, the method involves, first marinating the meat in a mixture of vinegar/sherry, cornstarch or baking soda and egg whites. You then submerge the meat into boiling water prior to stir frying. I have never tried this method, because who has time for all that? I don't want to dirty up another pan for boiling my meat. The whole purpose of me making a stir fry is that it's quick and simple! Am I right?

I wish you could reach through this picture to try it. I hope you can see some of the texture through this p icture

After thorough research, I decided to piece together little bits from each method (the easiest bits).

Slice meat thin
Sprinkle meat with 1-2 teaspoons of baking soda, marinate meat in baking soda for 15 minutes.
After 15 minutes, rinse your meat thoroughly, you want to remove all the baking soda. Pat dry to remove excess water.
Lightly sprinkle beef with 1-2 teaspoons of cornstarch, just prior to stir frying

Note: If your recipe calls for marinating your meat, follow steps 1-3 prior to marinating and sprinkle with cornstarch after marinating.

That's it! I know, it seems too easy, right? Okay, so I'm not reinventing the wheel here, but I just couldn't seem to find the answers I was looking for, so I thought you'd appreciate having the information passed along. Is this an actual, technical method? I'm not sure. But, what I am sure of, is that, when I use this "method", I have the most tender, juicy stir fry meat, I have ever had.

Oh, you want to try the method? Just so happens, I've got a great recipe right here. It's almost like I had that planned out...

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