Tender Beef Secrets: Restaurant-Style Coriander Salad Recipe!

Why is restaurant beef so tender, while homemade beef often turns out tough? The key lies in proper preparation and marination techniques. This article, inspired by Uncle Er Dou, will guide you through creating a delicious coriander beef dish with restaurant-quality tenderness.

Choosing the Right Cut of Beef

The cut of beef significantly impacts tenderness.

• Beef outside and beef inside are both tender options.

• Beef inside (Fili in Xishan, similar to Filet Mignon) is considered the most tender cut.

• T-bone steak contains both Fili (smaller side) and Xileng (larger side, similar to Sirloin).

• While the cut matters, marinating techniques are more crucial. Even less tender cuts can become incredibly soft with the right approach.

Preparing the Beef

Even with a great cut, improper preparation can ruin the dish.

• Remove the fascia: This tough connective tissue will make the beef difficult to chew.

• Slice against the grain: Cut the beef into 2-3mm slices at a 90-degree angle to the muscle fibers to ensure maximum tenderness. This shortens the muscle fibers, making them easier to chew.

Marinating for Tenderness and Flavor

Many restaurants use baking soda or tenderizers that sacrifice flavor. Here's a natural method that preserves the beef's taste.

Ginger Juice Tenderizing

• Ginger juice is a natural tenderizer. Research confirms its effectiveness.

• Smash peeled ginger to create a paste. Squeeze the juice from the paste.

• Proportion: Use 1 gram of ginger juice and 20 grams of water per 100 grams of beef.

Marinating Process

1. Mix ginger juice and water.
2. Add salt (1 gram per 400 grams of beef) and pepper (1 gram per 400 grams of beef) to the beef.
3. Add light soy sauce (12 grams per 400 grams of beef) and oyster sauce (10 grams per 400 grams of beef) for flavor.
4. Mix the seasonings into the beef, ensuring it's fully absorbed.
5. Gradually add the ginger water, stirring in one direction until fully absorbed.
6. Add cornstarch (1 spoonful per 400 grams of beef) to create a thin coating.
7. Add cooking oil to prevent sticking and water loss during cooking.
8. Marinate for at least 30 minutes (longer marinating results in more tender beef).

Preparing the Coriander and Sauce

While the beef marinates, prepare the accompanying ingredients.

Coriander Preparation

• Wash and chop 100 grams of coriander into small pieces.

• Set aside for later use.

Garlic and Chili Infusion

1. Mince several cloves of garlic.
2. Cut fresh millet peppers into circles (remove the ground first).
3. Combine minced garlic and millet peppers in a bowl.
4. Pour hot oil over them to release aromas and sterilize.

Cold Sauce Preparation

1. Add sugar (2 grams), and pepper (2 grams) to a bowl.
2. Add light soy sauce (12 grams), balsamic vinegar (12 grams), and oyster sauce (12 grams).
3. Optional additions: sesame oil and chili oil (refer to previous videos for chili oil recipe).
4. Stir the cold sauce until evenly mixed.

Cooking the Beef

Proper cooking is essential to maintaining tenderness.

1. Boil a generous amount of water in a pot.
2. Reduce heat to the lowest setting to maintain near-boiling temperature.
3. Carefully add the marinated beef slices one at a time.
4. Avoid overcrowding the pot, which can lower the water temperature. Add meat in batches if needed.
5. Once all the beef is added, return the heat to high.
6. Cook for one minute after the water returns to a boil.
7. Remove the beef and immediately pour it into the prepared cold sauce.

Final Assembly and Serving

1. Add the chopped coriander to the beef and cold sauce.
2. Stir well to combine, ensuring the coriander and beef are coated in the sauce.
3. Optional: Refrigerate for 30 minutes to enhance the flavor.
4. Serve and enjoy the fresh, tender, juicy, and flavorful coriander beef! It's perfect as an appetizer or side dish.