pdx_robert
Assistant Cook
I am an amateur cook who enjoys trying new recipes.
It seems as though, however, I am HOPELESS at any kind of beef stir fry.
Every time, without exception, no matter how thin I slice the beef or how hot I make the pan, instead of the beef becoming brown with slight bits of char, it ends up turning a brownish grey as it begins to 'boil' in its own juices as oppose to fry.
The latest effort was last night...I was making a beef stir fry that I found in a Whole 30 cookbook. I marinated 1 lb of thinly sliced skirt steak in 1 tablespoon fish sauce, 2 table spoons coconut amino and one tablespoon of sesame oil. I put 1 tablespoon of ghee into a very hot cast iron skillet and dropped the meat into it and quickly spread it around, per what the recipe called for.
Within minutes, the meat was nearly submerged by the juices of the melted fat from the steak and/or the marinade and was basically being boiled instead of frying. It was gross and I threw the whole thing away.
Same thing happens when I try to make Lomo Saltado.
Is there a secret of some sort on how to stir fry beef?
Help!
It seems as though, however, I am HOPELESS at any kind of beef stir fry.
Every time, without exception, no matter how thin I slice the beef or how hot I make the pan, instead of the beef becoming brown with slight bits of char, it ends up turning a brownish grey as it begins to 'boil' in its own juices as oppose to fry.
The latest effort was last night...I was making a beef stir fry that I found in a Whole 30 cookbook. I marinated 1 lb of thinly sliced skirt steak in 1 tablespoon fish sauce, 2 table spoons coconut amino and one tablespoon of sesame oil. I put 1 tablespoon of ghee into a very hot cast iron skillet and dropped the meat into it and quickly spread it around, per what the recipe called for.
Within minutes, the meat was nearly submerged by the juices of the melted fat from the steak and/or the marinade and was basically being boiled instead of frying. It was gross and I threw the whole thing away.
Same thing happens when I try to make Lomo Saltado.
Is there a secret of some sort on how to stir fry beef?
Help!