Milk is used to tenderize meat because it contains lactic acid, which helps break down muscle fibers in tougher cuts of meat. This method is perfect for cuts like beef, pork, or lamb, which can become chewy if not prepared correctly.
Here’s a recipe using this method to prepare incredibly tender and flavorful pork or beef.
Ingredients:
- 500g (about 1 lb) beef or pork (preferably from a tough cut like shoulder, chuck, or shank)
- 1 cup milk (whole or 2%)
- 1 tablespoon soy sauce
- 2 tablespoons cornstarch
- 1 tablespoon ginger (grated or finely minced)
- 3 garlic cloves (minced)
- 1 tablespoon rice wine or white vinegar (optional, for extra tenderness)
- Salt and black pepper to taste
- 2 tablespoons oil (for frying)
- 1 tablespoon sesame oil (optional, for extra flavor)
- 1 cup vegetable broth or water (for cooking)
Optional for Garnish:
- Sliced scallions
- Toasted sesame seeds
Instructions:
1. Prepare the Meat:
- Cut the meat into cubes or strips, as shown in the image. Try to cut the pieces evenly to ensure they all cook at the same rate.
- Season the meat lightly with salt and black pepper, then set aside.
2. Marinate the Meat in Milk:
- In a large mixing bowl, combine the milk, soy sauce, cornstarch, ginger, and garlic. If you’re using rice wine or vinegar, add that to the mixture. This helps with additional tenderizing and flavor infusion.
- Add the cut meat to the bowl and stir well, ensuring all pieces are submerged in the marinade. The milk and cornstarch will coat the meat, and the ginger and garlic will add flavor.
- Let the meat marinate for at least 30 minutes at room temperature, but if you have time, marinate it for up to an hour for even better results.
3. Cook the Meat:
- Heat the oil in a large skillet or wok over medium-high heat. Once the oil is hot, remove the meat from the marinade (shake off excess liquid) and add it to the pan.
- Sear the meat on all sides until it’s browned. Depending on the size of the pieces, this should take about 4-5 minutes.
- Add the vegetable broth or water to the skillet and bring it to a simmer. Lower the heat to medium and let the meat cook through. The liquid will help keep the meat tender as it cooks.
4. Reduce the Liquid and Serve:
- As the meat continues to cook, the liquid will reduce. Once it thickens to a sauce-like consistency (thanks to the cornstarch), remove the pan from the heat.
- Finish by drizzling sesame oil over the top for extra flavor, and garnish with sliced scallions and toasted sesame seeds if desired.
5. Serve:
- Serve the tender, flavorful meat over steamed rice or noodles, or alongside stir-fried vegetables. The tenderized meat will be juicy and packed with flavor, thanks to the marinade and quick-cooking technique.
How Milk Tenderizes Meat:
Milk is rich in lactic acid, which gently breaks down the muscle fibers in the meat. This makes the meat more tender without making it mushy, as some harsher acids like lemon juice or vinegar can do. The proteins in milk also help form a protective layer around the meat, ensuring that it retains moisture during cooking. When you add cornstarch to the mix, it thickens the marinade slightly and contributes to a smooth, velvety sauce once the meat is cooked.
This technique is particularly helpful when working with tougher cuts of meat that would normally require long, slow cooking to become tender. With the help of milk and a short marinating time, even cuts like beef chuck, pork shoulder, or lamb shank can become melt-in-your-mouth tender.
Other Variations and Tips:
- Add herbs and spices: You can customize the marinade by adding herbs like thyme, rosemary, or bay leaves to give the meat more flavor. If you want a bit of heat, add some crushed red pepper flakes or chili paste to the marinade.
- Use different liquids: While milk is great for tenderizing meat, you can also experiment with other dairy products like yogurt or buttermilk. These are even richer in lactic acid and can impart a slight tang to the meat, perfect for Middle Eastern or Indian dishes.
- For an even more robust flavor, let the meat marinate overnight in the refrigerator. The longer the meat sits in the milk, the more tender and flavorful it will become.
- Pair with vegetables: Serve the tenderized meat with sautéed or stir-fried vegetables like broccoli, bell peppers, carrots, or snow peas for a complete meal.
Why This Technique Works:
- Lactic Acid Action: Lactic acid in milk works by breaking down the proteins in the muscle fibers, softening the meat and making it easier to chew.
- Cornstarch Coating: The addition of cornstarch to the marinade helps create a slight barrier on the surface of the meat, sealing in moisture and resulting in a velvety texture.
- Quick Cooking: By searing the meat and then simmering it in a small amount of liquid, you create a perfect balance of tender meat and flavorful sauce.
With this Chinese-style milk tenderizing technique, you can turn even the toughest cuts of meat into tender, juicy, and flavorful dishes in a fraction of the time it would normally take. The lactic acid in the milk works its magic, breaking down the fibers of the meat without affecting the flavor. Paired with the flavors of garlic, ginger, soy sauce, and a touch of sesame oil, this dish is sure to impress. Whether you’re cooking for a crowd or simply looking to elevate your weeknight dinners, this method is a game-changer. Enjoy the delicious results and the compliments that will undoubtedly follow
