How to stir fry small cuts of meat without making them rubbery (beef, powder)

[NJ Brazen_3133]

How to stir fry small cuts of meat without making them rubbery?

I am trying to stir fry, the chinese takeout/delivery way. Recently I use spare rib tips with black bean garlic sauce. But the spare rib tips always are rubbery.

Do I need to use higher heat, do I need to season the spare rib tips differently, or do I need to use more oil?

What to do, what to do?

[gentlearts]

Yes, higher heat, and perhaps several batches instead of all at once. Use something like peanut oil and have it very hot. They should sear, but still be pink inside. Remove from the pan, stir fry your veggies, then return the meat to the pan.

[gguerra]

Originally Posted by NJ Brazen_3133

Do I need to use higher heat, do I need to season the spare rib tips differently, or do I need to use more oil?

What to do, what to do?

Yes, higher heat. If it's an Asian style stir fry you can dredge in corn starch. You could also use more oil and make it almost a deep fry.

Here's an example.
https://www.allrecipes.com/recipe/23...y-crispy-beef/

[Debsi]

The Chinese restaurant uses higher heat than we have available on our home range. If you’re not using highest heat, that’s a problem. Also crowding the pan lowers the heat, do it in 2-4 batches, depending on amounts.

You could also try the velveting technique.

[TampaKaren]

I usually marinate the meat for 30 minutes before stir-frying. Give it a try.

[Hemlock140]

Cut them up in uniform sizes, then place in a bowl to make sure that they all get dumped in at once. One problem is some cooking faster than others. My secret, from a now deceased Chinese TV chef - when you marinate use about a teaspoonful of baking powder in it. After 1/2 hour or more it will tenderize any tougher cuts.



https://localwiki.org/santacruz/Chef_Tong%27s

[Debsi]

Originally Posted by Hemlock140

Cut them up in uniform sizes, then place in a bowl to make sure that they all get dumped in at once. One problem is some cooking faster than others. My secret, from a now deceased Chinese TV chef - when you marinate use about a teaspoonful of baking powder in it. After 1/2 hour or more it will tenderize any tougher cuts.



https://localwiki.org/santacruz/Chef_Tong%27s

That is also a form of velveting.

[eureka1]

Don't cook them too long!

[NYC refugee]

I make spare rib tips with black bean sauce often and I steam it.

[Dogboa]

Use tender cuts of meat. For pork I'd use tenderloin. Ribs and shoulder/butt would not be my choice for stir-fry. Same with beef, brisket and short ribs would not be my choice. At minimum sirloin or better yet tenderloin.