What’s the proper method for salting meat for stir-fry?

Question

Learn best practices for adding salt to meat in stir-fries for balanced seasoning.

Answer 1

Salt meat for stir-fry *before* adding it to the marinade. This helps the meat retain moisture and develop a better sear.

Detailed Explanation:

Salting meat before stir-frying is crucial for achieving tender and flavorful results. Here's a step-by-step breakdown:

1. Cut the Meat: Begin by slicing your meat (beef, chicken, pork, etc.) into thin, even strips or bite-sized pieces. This ensures quick and even cooking in the stir-fry.

2. Salt Generously: Sprinkle the meat with a generous amount of salt. A good rule of thumb is about ½ teaspoon of salt per pound of meat, but adjust to your taste. Don't be afraid to use enough salt; it's essential for drawing out moisture and enhancing flavor.

3. Let it Rest: Allow the salted meat to rest for at least 15-30 minutes, or even up to an hour in the refrigerator. During this time, the salt will draw moisture to the surface, which then dissolves the salt. The salty liquid is then reabsorbed back into the meat, breaking down proteins and resulting in a more tender texture. This process is similar to brining.

4. Pat Dry (Important!): Before adding the meat to your marinade, pat it *completely* dry with paper towels. This is a critical step. Removing the surface moisture allows the meat to sear properly in the hot wok or pan, developing a beautiful brown crust and preventing it from steaming.

5. Marinate: Now, proceed with your marinade recipe. Common stir-fry marinades include soy sauce, ginger, garlic, sesame oil, and cornstarch. The cornstarch helps to further tenderize the meat and create a velvety texture.

6. Stir-Fry: Heat your wok or pan until it's very hot. Add oil and then stir-fry the marinated meat quickly until cooked through. Avoid overcrowding the pan, as this will lower the temperature and cause the meat to steam instead of sear.

Pro Tip:

Don't skip the patting dry step! Many home cooks skip this, resulting in meat that steams in the pan instead of searing. Searing is essential for developing flavor and texture in a stir-fry.