Part 2/6:

When preparing the beef, pay close attention to the grain. Slicing against the grain is essential, as this disrupts the muscle fibers and makes the beef much more tender.

For added convenience, consider placing the beef in the freezer for about an hour before slicing. This firms up the meat, making it easier to cut into thin, uniform slices. The ideal thickness is about 2 to 3 millimeters; too thick can lead to chewy meat, while slices that are too thin may fall apart during cooking.

Essential Ingredients for Marination

Before you begin marinating, let's review the ingredients you'll need to ensure that your beef turns out restaurant-quality:

• Ice Water: Not just for cooling, but it also enhances the beef's elasticity, allowing it to absorb moisture effectively.