Why is hunan beef so chewy?!

most chinese restaurants use the cheapest beef available, which is great for slow cooking, but not for stir-frying. the tougher cuts of beef aren't good for fast cooking, they should be braised or stewed.

How you cook beef determines its chewiness. Cooking methods that break down the connective tissues into gelatin make beef more tender. Cooking methods that cause the proteins to intertwine (think of how a raw egg turns into a hard-boiled egg) make beef tougher.

I don't know how hunan beef is cooked, but if it is at a higher temperature without much liquid in the sauce, that would make the beef chewy.

Is " HUNAN Beef" different to other Beef? If you mean Human, then check your spelling before to try to shock other readers into your question, because, your blatantly full of crap. If "HUNAN" is different then I totally apologise, and in answer.... I have no idea

Sorry when first read I thought you meant "HUMAN", just shows how rubbish I am about different meats. Sorry again for the abuse, will teach me to research before I answer

it might have been marinated with meat tenderizer or softer part of the cow's meat was used. some restaurants boil the beef then immerse in cold water for a moment before stir-fry. there are quite a few different techniques but those are along the lines with what i've mentioned.

Well because its similar to the word HuMAN people have made it popular than necessary. Otherwise the chewiness is because the way it is cooked. Damn now i'm hungry for it.

Wow i thought we had a cannibal in our midst then.Never heard of Hunan - my apologies :)

you gotta go to a nicer chinese restaurant or better yet find a good recipe and cook it at home

Edit: thought it said human. no idea