New answers tagged chinese-cuisine
This is the sauce I use as an adaptation from years of research: 1 T. minced fresh ginger 1 T. minced fresh garlic 2 T. hoisin sauce* soy,chili,garlic,vinegar BBQ like sauce* 2 T. soy sauce 1 T. sesame oil 1 scallion minced 1/2 ts. vinegar 1/2 tsp. sugar Mix well, paint on pancake with scallion brush and add cucumber strip.
Best Chinese restaurants buy in bulk Basmati rice makes a hell of a differences!
I will shamelessly steal @Jolenealaska's thunder and recommend velveting your meat as a means to protect against overcooking. This is a great method to bring meats just up to temperature, and is a very traditional preparation for stir-frys. Should work nicely with your Hunan Beef.
Marinading should help a great deal, especially a good long marinade. The only other thing you can do is make sure not to overcook the beef. Cutting against the grain doesn't guarantee tenderness any more than any other method will, it just helps, so don't worry too much.
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