24 (Thu) January 2019
Beef & Veg Stir-Fry
-One Serendra, BGC-
with W and the Boyz
Trying to figure out how to get the beef all squishy-tender like in restaurants. From Chinese colleagues, albeit those who claim not to be very capable in the kitchen, one possible solution is to dredge the meat in corn starch, which supposedly has a tenderizing effect. It kinda seemed to work here, though the cut of beef (i.e., rib fingers) was already squishy-tender to begin with.
(Another possibility is papaya extract, if I can find the stuff.)