somewhereintime

5# kayllis

Baking soda is used only for utility grade meat, mix 1 tsp soda and 3 TBSP water to 8 oz. slices beef, marinate 30 minutes,
rinse with cold water, drain and and soya sauce, sugar and other seasonings

sheep

If you start with some nice cut,  i.e. striploin, ribeye or tenderloin, just treat it like steak, that is ,
brown the meat 2 minutes per side, remove from wok, cook vegetables, add seasoning, return  ...
somewhereintime 發表於 2009-11-25 23:03

My version is different.
Marinate the beef with soy sauce, corn starch, sugar, little water, stir well before adding oil.
Stir fry veggie to half cooked and put it aside.
More oil to fry beef and add veggie, stir fry until all cooked.
Add corn starch water to thicken the sauce.
don't use salt to marinate the beef, cause it will draw moisture out of the beef.

somewhereintime

6# kayllis

Korean use grated pear/ apple to tenderize meat for BBQ, it takes a little longer but taste more natural.
Onion puree would do the trick too.
Middle-Eastern/ Indian  people use yogurt
Mediterranean use olive oil and lemon juice, Russian use pommegranite juice, they all work

sheep

some use papaya

somewhereintime

14# sheep

Yes, the meat tenderlizer is made with papain, an enzyme derived from papaya.,
Actually, before the Argentino  steers go to the slaughter house, they get a shot of
papain on their neck therefore the meat will be  more tender

somewhereintime

12# sheep

That is my mom's way, it work with Canadian beef only

sheep

滑牛
I like 滑牛粥

somewhereintime

17# sheep
加炸米粉

sheep

17# sheep
加炸米粉
somewhereintime 發表於 2009-11-25 23:34

炸米粉
多數係免治碎牛粥見倒
滑牛粥   我有時加隻生鳮蛋

somewhereintime

19# sheep

不愧為識食羊