Cutting Beef for Beef & Broccoli

Video Transcript

"Today we are going to cook a very common Chinese dish beef and broccoli. The first trick to cut the beef very finely is to actually put the beef in the freezer for like 15-20 minutes. The reason for that is we don't want them completely soft at room temperature cause when the meat is really soft it is relatively hard to get a grip to cut a really thin slice you know so but we don't want them to become physically frozen either otherwise it would be hard like a piece of brick. So if they stay in the refrigerator for around 15 minutes before cutting usually that would give you a very good grip so make sure when you cut the beef the beef should be cut against the grains as you can see the grain is basically the texture of the muscle inside of the beef and they are relatively thick so basically you could see the lines relatively easily. Try not to cut following the grain because your beef not matter how tender the cut is it would turn out to be really really tough. Try to cut against the grain because the connective tissue they are not longer connective together and you would have much much tender cut of meat. You can also cut it in bias but I still recommend cut against the grain and it would give you much tender piece of meat."