Marion’s Kitchen Beef Recipes | Marion's Kitchen (2024)

FAQs

How do you make stir fry beef so it's tender? ›

What Cut of Beef Is Best For Beef Stir-Fry? Flank steaks are the most popular choice for making a stir-fry. However, you can also use sirloin steak, skirt steak, Denver steak, or even beef chuck. Beef chuck steak is the most economical choice, but it does require some extra trimming.

Now before we get into the details on which cut is the best, there is one that always stands out from the pack – and that is the stir fry beef you can buy from the supermarket (and i'm sure many butchers) that is already cut into stir fry strips!! A few good options are: Rump steak. Sirloin or Porterhouse.

Grasby was influenced by her mother Noi, a professionally trained Thai chef and credits her with inspiring her with a natural love of food.

Less than a teaspoon of baking soda ensures that your steak remains juicy and tender—even after a speedy marinade. While other recipes demand hours of marinating, this baking soda hack makes a flank steak or any other fibrous cut of beef ready to sear after just an hour.

Food & Dining

The first is to cook your protein and your vegetable separately, and combine them only after both are fully cooked. A second rule of thumb for stir-frying: Choose one vegetable per stir-fry. Finally, always remember to add liquid only after everything is more or less finished cooking.

According to Food & Wine, ketchup is the ultimate way to take the flavor of homemade stir fry up a level, thanks to its sweet and sour flavor profile. It just might be the easiest cooking hack to elevate your home cooking to that of your favorite take-out.

Don't Overcook

Thinly sliced beef only needs to be briefly seared on a hot pan before it's browned and cooked through, about a few minutes. Once the beef is browned on all sides, it is done and can be removed from the pan. Don't overcook the beef, or it will become tough.

Tenderize: In a bowl, sprinkle a small amount of baking soda over the beef and coat evenly with soy sauce, salt, starch, and oil (and optional ingredients, if using). Marinate: After sitting in the mixture for 15 to 30 minutes in the fridge, your beef is ready for stir-frying!

How do I make sure my rump steak is tender? ›

Try allowing space around your steaks in the pan as overcrowding can reduce the temperature causing the meat to stew. Sear over a medium-high heat turning only once. Allow the steak to rest before serving, roughly one minute per 100g to allow juices to settle and fibres to relax for the most tender result.

We film our food and lifestyle content via our two studios in Bangkok, Thailand, and Noosa, Australia.

Marion's kitchen at her home near Noosa in Queensland, which she shares with her husband Tim Althaus and their children Charlie Grace, five, and Henry, two, is where the magic happens – but it wasn't always up to scratch.

These days, Grasby lives in Noosa with husband Tim Althaus, and their two children. She runs her own Thai-inspired food company, Marion's Kitchen, and recently launched CookDineHost, a one-stop online shop for her cookbooks, kitchen kit and homewares.

Tenderize: In a bowl, sprinkle a small amount of baking soda over the beef and coat evenly with soy sauce, salt, starch, and oil (and optional ingredients, if using). Marinate: After sitting in the mixture for 15 to 30 minutes in the fridge, your beef is ready for stir-frying!

From there, leave it in the refrigerator for at least 3 hours or overnight. Then take the meat out of the container and rinse it ensuring that all—or most—of the baking soda is off the steak.

You can velvet meat and make it melt-in-your-mouth tender by quickly tossing chunks of beef or chicken in about ¾ tsp of baking soda for about 15 minutes before your next stir fry, then rinse and pat the meat dry before putting in the pan.

Use tender, quick-frying meats or tofu. Meats such as chicken breast, shrimp, boneless pork or sirloin steak are all great for stir-frying. If the meat isn't tender, the pieces will become tough and chewy from being cooked too fast.