Beef Marinade Method

The correct marinating method is the key to achieving silky, tender beef. Master the order of adding seasonings to help beef absorb moisture and lock in juices.

Ingredients

Main

• Beef 100g (tenderloin or sirloin recommended)

Marinade

Instructions

1. Slice the Beef

Cut beef against the grain, about 3-4mm thick. Cutting against the grain breaks down muscle fibers for a more tender texture.

2. Season and Mix (Step 1)

Add soy sauce, water, oyster sauce, ginger juice, Shaoxing wine, and sugar to the beef. Mix by hand until the meat becomes sticky (forms a "gel").

Key Point: Stir in one direction until the beef becomes tacky. This helps the meat absorb the liquid and seasonings.

3. Add Starch (Step 2)

Once the beef is sticky, add cornstarch and continue mixing.

Purpose: The starch forms a protective layer that locks in moisture during cooking.

4. Seal with Oil (Step 3)

Finally, add peanut oil and mix gently.

Purpose: The oil creates a barrier that prevents moisture loss and helps the beef slide apart easily when cooking.

5. Rest

Let the marinated beef rest for 15-30 minutes to allow flavors to penetrate.

Tips

• Order matters: Season until sticky → Add starch → Seal with oil. Never change this order
• Gel test: The beef should feel tacky with resistance when grabbed
• Scaling: This ratio is for 100g of beef - scale proportionally
• Best for: Stir-fry dishes like Beef with Peppers, Beef with Oyster Sauce, etc.

Common Questions

Q: Why does my stir-fried beef turn out tough? A: Likely didn't achieve the sticky "gel" stage, or starch was added too early/too little.

Q: Can I use other oils instead of peanut oil? A: Yes, vegetable or corn oil works, but peanut oil has the best flavor.