Chinese Take Out Peanut Beef - I am sharing all that I have learned about obtaining just the right texture and flavor of Chinese Takeout BeefÂ
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).
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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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Printable Recipe Card
Chinese Take Out Peanut Beef
Ingredients
- 1 lb stir fry beef or flank steak cut into thin strips
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 2 teaspoon canola oil
- ÂĽ C peanut butter
- 3 teaspoon soy sauce
- 1 ½ T brown sugar
- 2 teaspoon sriracha you may increase if you prefer more spice
- 1 bag frozen vegetable medley prepared (suggested medley of broccoli, carrots, sugar snap peas & water chestnuts
- ÂĽ C peanuts chopped
Instructions
- Sprinkle beef with baking soda. Marinate 15 minutes.
- While beef is marinating, prepare sauce by whisking together peanut butter, soy sauce, brown sugar & sriracha. Set aside.
- After 15 minutes, rinse beef thoroughly under cold water to remove all baking soda. Pat dry.
- Heat oil in a large skillet or wok, over medium high heat. Add beef. Stir fry 7-10 minutes until beef is nicely browned and cooked through.
- Add sauce and stir. Add vegetables and stir to coat everything evenly, cooking 1-2 more minutes.
- Just before serving, top with chopped peanuts.
- Serve over rice or noodles.
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Heather {Woods of Bell Trees} says
Oh yummmmy! This looks so tasty!
One TIPsy Chick says
I can't wait to try cooking stir fry beef this way!
Kelly says
I wish I could reach through and taste it too - that looks so yummy!
Christine says
Wow! This looks quick and easy! I'll probably replace the sriracha with doubanjian which is a Sichuan chili bean paste, but I'll try this this week!
foodyschmoody says
I've never heard of that Christine. Is it available at regular grocers or only at specialty stores? I love trying out new products, I'd love to give it a shot.
Jenne Kopalek says
I am not a fan of boiling meat either. I think it makes it tough.
Valentina | The Baking Fairy says
This looks so good! I am not a big fan of Chinese takeout because it's always too greasy or sugary for me... homemade would be perfect! 🙂
foodyschmoody says
Valentina, this is perfect for you then. It has all the good qualities of take out (tender, flavor etc.) but none of the bad stuff! Thanks for popping over and taking the time to comment.
Lea Ann Brown says
I'm loving everything about this recipe. Pinned.
foodyschmoody says
Thanks for the compliment Lea Ann
Pamela @ Brooklyn Farm Girl says
Thanks for posting this at the Saturday Night Fever link party. Hope to see you back on Saturday!