Quote:
Originally Posted by Psytic
Yea I was talking about both. The rare beef such as in beef and black bean sauce and also the beef balls in Pho. Both have a different texture than if I just chopped up steak and cooked it. I was wondering the prep process to get the texture and chew in both.
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I've been experimenting with this. A few things I've found:
1) the meat needs to be sliced thinly and uniformly perpedicular to the grain.
2) marinate the meat in a mixture incluing corn starch for 20 minutes before use.
3) the meat should be cooked in a seperate pan, at a hot temperature in pre-heated oil. Only cook it very briefly and, pull the meat off rarer than you want. Add the meat to the rest of the dish at the very end. Essentially just toss it in the already prepared dish, allow it to cook a little bit more (as previously stated it is rarer than you want it). Then serve.
EDIT: I am not actually Asian myself, and would love to hear additional tips.