For the longest time, I never understood what it meant to cut meat “against the grain.” What grain? And by against, do you mean place the blade of my knife parallel to this mysterious grain, or are you instructing me to cut in the opposite direction?
After doing some research, I managed to clear up my confusion. In short: against means perpendicular. Let me elaborate. When you take a close look at a cut of meat (some cuts like flank steak are more obvious), you’ll notice lines – or grains – running through it. These are muscle fibers, which are pretty tough to chew. By cutting across these grains, you break down the tough fibers, resulting in a more tender piece of meat.
Wanna give this whole cutting against the grain business a try this weekend? Here’s a simple and delicious recipe – Martha Stewart’s Beef Orange Stir-Fry. I actually made this the other day while helping my friend pack boxes for her big move – I served it alongside some Jasmine rice and sautéed snap peas. While it tasted amazing, I was irritated by the “pulpy” and stringy consistency of the sauce (see photo below). After re-reading the recipe, I realized I didn’t cut the orange slices crosswise, which made them more susceptible to falling apart. Oh well, better luck next time!
Beef and Orange Stir-Fry
Courtesy of Everyday Food (Jan/Feb 2004)
Serves 4
- 3 oranges
- 2 cloves garlic, minced
- 2 Tbsp soy sauce
- 1.5 lbs trimmed boneless sirloin or rib eye, cut into 1/2-inch-thick strips
- 1 Tbsp cornstarch
- 1 to 2 Tbsp canola oil
- 6 scallions, green parts only, cut into 1-inch lengths
Into a small bowl, finely grate zest and squeeze juice from 1 orange. Add garlic and soy sauce. With a sharp paring knife, peel remaining 2 oranges. Slice oranges crosswise 1/2 inch thick, then halve slices; push out, and discard any seeds. Set aside. In a medium bowl, toss meat with cornstarch until coated. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Working in batches (adding more oil if needed), brown beef on all sides, 3 to 5 minutes; transfer to a plate. Pour juice mixture into skillet, and boil until syrupy, about 1 minute. Return beef to skillet; add orange slices and scallions. Toss until coated and heated through. Serve hot.
Jenn Davis
