What Cut of Beef Do Chinese Restaurants Use?

Last Updated on August 21, 2023 by Lauren Beck

When you dive into a plate of tender, savory beef at your favorite Chinese restaurant, you taste a carefully chosen cut transformed into a masterpiece. 

Let’s uncover the mystery behind those delicious bites and explore the artistry of selecting the right beef for those iconic Chinese dishes.

What Cut of Beef Do Chinese Restaurants Use?

Chinese restaurants commonly use flank steak, sirloin, or skirt steak for their beef dishes. 

These cuts ensure a perfect blend of tenderness and flavor, making them ideal for stir-fries and noodle creations. 

Thinly sliced and expertly cooked, they provide the delightful beefy goodness that Chinese cuisine is known for.

How to Cut Beef for Lo Mein & Other Noodle Dishes?

Lo mein and other noodle dishes require beef that’s not just tender but easy to chew alongside those slippery noodles. 

Chinese restaurants often opt for cuts like flank steak or sirloin, which offer the ideal balance of texture and taste. 

Sliced thin and against the grain, these cuts ensure every bite delivers a harmonious marriage of flavors.

How Chinese Restaurants Tenderize Beef?

Tenderness is a hallmark of Chinese beef dishes. Restaurants employ various techniques to achieve this delightful quality. 

One common method is velveting, where the meat is marinated and briefly blanched. 

This process locks in moisture and softens the muscle fibers, resulting in beef that practically melts in your mouth.

What Cut of Beef Is Best for Chinese Stir-Fry?

Stir fries are a culinary canvas for the bold flavors of Chinese cuisine. Chinese restaurants often turn to cuts like flank steak or skirt steak to ensure the beef in stir-fries is succulent and savory. 

These cuts cook quickly, retaining their tenderness and soaking up the vibrant sauces that delight stir-fries.

What Do Chinese Tenderize Meat With?

Ever wondered how Chinese restaurants achieve that signature tenderness? They often use a combination of ingredients to marinate and tenderize the beef. 

Soy sauce, rice wine, and cornstarch are common elements in this flavorful marinade. 

This process imparts taste and helps break down the beef’s tougher fibers, making it tender and juicy.

Why Is Chinese Food Beef So Tender?

Flank Steak

The secret behind the velvety tenderness [1] of Chinese beef lies in the meticulous preparation. Marinating, blanching, and stir-frying techniques work together like a symphony, transforming ordinary cuts into culinary marvels. 

By mastering the art of balancing flavors and textures, Chinese restaurants ensure each beef dish is a memorable experience.

Why Does Chinese Beef Taste Different?

Chinese cuisine is a world of tastes and textures, and their approach to beef is no exception. 

The distinct flavors in Chinese beef dishes come from a blend of ingredients like garlic, ginger, green onions, and soy sauce. 

These elements infuse the meat with various flavors that stand out in every savory bite.


As you savor each succulent slice of beef in your favorite Chinese dish, remember that the choice of cut isn’t arbitrary; it’s a culinary decision rooted in tradition and technique. 

The expertise of Chinese restaurants shines through in their selection of cuts like flank steak, sirloin, and skirt steak – a symphony of flavor, tenderness, and mindful preparation that makes every bite an unforgettable experience.


Lauren Beck
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