What Cut of Beef is Used in Chinese Food? A Detailed Guide

Chinese food is loved by people all over the world for its delicious flavors and variety of dishes, One of the most popular ingredients used in Chinese cuisine is beef But what cut of beef is typically used in Chinese recipes?

In this detailed guide, we’ll cover everything you need to know about the cuts of beef used in Chinese cooking, including:

• The most common cuts used
• Why flank steak is so popular
• Other good options like sirloin
• Proper slicing techniques
• Tenderizing methods
• Tips for cooking Chinese beef at home

The Most Common Beef Cuts Used

When it comes to Chinese food, flank steak is by far the most commonly used cut of beef. Flank steak comes from the underside of the cow and is a relatively long, flat cut of meat. It has tons of intense beefy flavor but can be a little tough.

The main reasons flank steak is so popular in Chinese cooking include:

• It’s very affordable and budget-friendly
• Wide availability
• Great flavor for stir-frying
• Takes well to velveting and marinades

While flank steak is number one, other good options are sirloin, round bottom, porterhouse, and rump roast. It’s best to avoid using stew meat for stir-fries.

Why Flank Steak is Ideal for Chinese Dishes

There are a few reasons why flank steak has become the go-to choice for Chinese restaurants and households:

Flavor – Flank steak has a strong beefy taste that stands up well to bold Chinese seasonings. When sliced thinly, it delivers that nice beef kick in every bite.

Texture – While flank can be tough, slicing it properly and velveting or marinating helps tenderize it. The thin slices and tenderizing gives it a great texture for stir-fries.

Affordability – Flank steak is relatively inexpensive, especially compared to fancier cuts like tenderloin. This makes it accessible for restaurant portions.

Availability – Flank steak is readily available at most major grocery stores. It’s easy to find and purchase for home cooking

When prepared correctly, flank steak is hard to beat in flavor, tenderness and ease of use. It’s no wonder why Chinese chefs overwhelmingly choose this cut!

Slicing Flank Steak for Stir-Fries

Properly slicing flank steak is an important step to ensure it cooks evenly while staying tender in the wok. Here are some tips:

• Cut very thin against the grain – 1/8 inch slices
• Use a sharp knife to cleanly slice through the meat
• Cut at a slight angle for larger surface area
• Slice only what you plan to cook as it oxidizes quickly
• Keep slices uniform in size and thickness

Thin slicing makes the meat cook fast while maximizing the surface area for absorbing flavors from sauces and marinades.

Marinating, Velveting and Tenderizing Methods

Flank steak benefits greatly from marinating, velveting and other tenderizing techniques. This helps transform the meat into a texture that works perfectly in Chinese dishes.

Marinading – Soaking flank steak in soy sauce, Shaoxing wine, sugar, garlic, ginger and other aromatics breaks down fibers. 30 min to overnight produces best results.

Velveting – Coating with egg whites and cornstarch seals in moisture and prevents toughening during cooking. Essential for stir-fries!

Baking Soda – Sprinkling with baking soda tenderizes flank steak by neutralizing acids. Use sparingly and rinse after 5-10 minutes.

Slow Cooking – Braising or slow cooking over low heat tenderizes through slow collagen breakdown. Great for beef brisket or chuck roast.

Tips for Cooking Chinese Beef at Home

Cooking authentic Chinese beef dishes is easy to do in your own kitchen. Here are some top tips:

• Choose flank or sirloin for stir-fries. Avoid pre-cut “stew meat”.

• Slice beef across the grain into 1/8 inch thick pieces.

• Marinate slices in soy sauce, wine, cornstarch, garlic, ginger and sesame oil.

• Use very high heat and small batches for stir-frying. Keep tossed.

• Don’t overcook! Cook just until no longer pink and starting to brown.

• Add vegetables like onions, peppers and bok choy.

• Make your own Chinese brown sauce with soy, hoisin, garlic and brown sugar.

• Add toasted sesame seeds, scallions or chili oil as garnish.

With the right cut of meat and these simple techniques, you can easily make restaurant-quality Chinese beef entrees at home. The whole family will love these fast, flavored and easy stir-fried favorites. Give flank or sirloin steak a try tonight!