Meat & Poultry: Slicing Meat for Stir-Fries While Partially Frozen

Notes

Slicing meat while partially frozen works because the cold firms up the muscle fibers, making them easier to cut through cleanly. This prevents the meat from tearing and ensures uniform slices that cook faster and more evenly. A common mistake is over-freezing the meat, which can make slicing difficult; aim for a firm but not rock-hard texture. Always slice against the grain for maximum tenderness. For safety, ensure your knife is sharp to avoid slipping. This technique allows for make-ahead preparation; store the sliced meat in an airtight container in the fridge for up to 24 hours before cooking.

Steps

1. 1 Select your meat or poultry and trim any excess fat or silver skin.
2. 2 Place the meat in the freezer for 30 to 45 minutes, until it feels firm but not solid.
3. 3 Remove the meat from the freezer and unwrap it.
4. 4 Locate the grain of the meat by observing the direction of the muscle fibers.
5. 5 Position your knife at a 90-degree angle to the grain.
6. 6 Slice the meat into thin, even strips, about 1/8-inch thick.
7. 7 As you slice, apply steady, even pressure and use a smooth motion.
8. 8 Transfer the slices to a bowl of cold water to prevent them from sticking together.
9. 9 Pat the slices dry with paper towels before cooking.
10. 10 Heat your wok or skillet to high heat before adding the meat.
11. 11 Stir-fry the meat in small batches to avoid overcrowding and ensure even cooking.
12. 12 Cook the meat quickly, just until it loses its pink color, about 1-2 minutes.
13. 13 Remove the cooked meat from the pan and set aside.
14. 14 Proceed with your stir-fry recipe, adding vegetables and sauce as needed.