Velveting is a process used in traditional Chinese cooking to prepare meats for stir-frying. Shake off excess water, then use paper towels to blot away excess water (doesn't need to be 100% dry). Also used for chicken, it’s a simple, highly effective technique using baking soda that transforms economical beef so it’s incredibly tender in stir fries and stir fried noodles. If not, skip down to the next section. You can also use tenderised beef in place of chicken or pork in any of the stir fries. For $6.99 to $8.99 a pound, it won’t break the bank either. Slice beef thinly against the grain. With its intense beefy flavor, all you need to do is make sure you slice and marinate it properly to make a great stir-fry. I was hoping it would go away but it only got worse. Add the beef back into the pan as called for in the recipe. He grew up in upstate New York, working through high school and college in restaurants with his father, a chef. The traditional method for velveting beef is to pass the meat through hot oil (essentially deep frying) which is literally referred to as zǒu yóu (走油) in Mandarin or “jau yau” in Cantonese. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! How much bicarbonate soda would I need for 250g sliced beef? Thank you so much for sharing this simple technique. Add brown sugar, beef broth and … As a super flexible and versatile meal the type of beef you use can easily vary for a similar result. Can you vacuum seal and freeze the beef right after marinating to use another day? Hi Anne, overnight marinating is fine. Thx for your quick response! When stir-fried, proteins (like beef, chicken, pork and shrimp) can be tender, but not nearly as tender as those that are velveted first. Tenderizing your beef is the first step of the traditional process of velveting beef practiced by virtually all Chinese chefs. Thanks, Thank you. Rectangular slices of beef are used for stir-fries with vegetables like beef and broccoli or beef and tofu. Once cooked.. it was the oddest taste of old seafood + beef. Will definitely give this ago. In Chinese stir-fry cooking, the way ingredients are cut should be consistent with each other. Place in a bowl. I’m sure you’ll get better advice, but I noticed you posted the question today, so I figured I’d give it a shot in case you were making this tonight. The velveting of beef is probably most common, since beef benefits more than other meats from this cooking technique. When I’m doing stir fries, I generally do the protein first then remove the meet from the pan, do the vegetables/sauce and add the meat back in. In this recipe, as soon as the strips of beef … I use the velveting method for chicken which also stops it from drying out when cooked. ❤️. Mix everything together and set it aside to marinate for 15-30 minutes while you’re preparing your other ingredients. Thank you for the tip. Hi Steve, thanks for sharing your thoughtful comments. I missed this step and ended up with super salty beef stroganoff that was inedible! Cook the vegetables in a hot oiled pan or wok 4-5 minutes. I’m definitely excited to try your honey and black pepper sauce and this technique! The last step of velveting is cooking, which really depends upon the dish you are cooking and the outcome you’re looking for. (Make sure not to overcrowd the pan so that your beef can brown properly.) But what happens when you rush the process by adding all the meat to the pot at once and crowding the pan? Master this marinating technique, and you’ll successfully prepare Chinese stir-fry dishes at home. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. When it hit the pan it truly smelled like scallops! And that’s it! Fool proof recipe! Heat a wok over a high heat. – Nagi x. Hungry for more? will change the nutritional information in any recipe. You may want to slice the beef into the desired size before tenderizing. So, so, so good!!! Simply velvet the meat then quickly stir-fryfry, searing it then remove from pan / wok. My fiance loves Asian food so I try to prepare different recipes when I stumble across them. 3. Which is good for novices like me! Heat a wok until very hot and then pour in the oil. Tag me on Instagram at. When slicing the flank steak into small pieces, slice against the grain (perpendicular to the long lines of muscle). Long strands of noodles like you have in Beef Lo Mein require beef to be cut into similar long thin strips. Because we’re using thin slices of beef here and it’s been tenderised, we don’t need to marinate for long. https://www.eatingonadime.com/instant-pot-beef-stir-fry-recipe Heat 1 tablespoon of olive oil in a large non stick skillet over a medium heat. Place meat strips in a large ceramic or glass bowl and sprinkle with the bicarb soda, working in batches. I made sure to rinse the meat well and pay it dry. Flank steak is by far the most popular cut of meat used by Chinese restaurants in all of their stir-fry dishes. Flank steak and sirloin are your best cuts of meat for this stir fry because they are tender, affordable, and we often have some in our freezer. Here’s how to tenderize beef with baking soda. Stir Fry … Cut the steak, against the grain to shorten the muscle fibers, which will help tenderize the meat. Adding 1/8 teaspoon to 1/4 teaspoon (for tougher cuts) of baking soda and 1 to 2 tablespoons of water to the beef and mixing and working it into the beef before marinating will also do a fine job tenderizing! Add the marinated beef and stir-fry for one minute, … The baking soda method is the simplest for every day purposes and just as effective which is why it’s the method I use. Word of caution: The beef will turn freakishly bright red. This is how to tenderise beef with a Chinese restaurant method called “velveting beef”. Add onion when beef slice is still partially red and gently stir-fry. The meat … Sprinkle over baking soda, toss with fingers to coat evenly. The tenderizing step makes any beef soft and moist, while marinating the beef gives it more umami flavor and that velvety coating you experience when eating at Chinese restaurants. Rinse beef well with tap water. Proceed with recipe of choice. If you try this tenderising technique, I’d love to know what you think! If we don’t own a wok, how do we cook it in a frying pan? Your cheerful local Chinese restaurant is using economical stewing beef to make stir fries with ultra tender strips of beef by tenderising it! Plus, the bite size pieces make it easy to eat! Don’t Overcook It. Thank you for the broccoli recipe I’ll try it this week and report back. It’s much harder to identify how the grain runs in beef chuck than for flank steak. Snow Peas & Beef Stir-Fry Skip greasy takeout food and go for this healthy and fast dinner that's so much more enjoyable. If using beef for noodle dishes or dishes like Beef and Pepper Stir Fry, an extra step to slice beef into thin strips (julienne) is required. I will also say that adding water to the beef is a personal choice. Am I using too much, or not rinsing well enough? I feel there are merits to having a moist hydrated beef or a drier beef for stir fry dishes. You’ll quickly figure out the best marinating times for your preferred cuts of beef – just adjust up and down by 10 minutes at a time. Tenderising affects the texture not the flavour of the beef. Your email address will not be published. In most cases, we prefer to sear the meat in a hot wok, since having a wok full of oil at home is simply not practical. Add 1/8 teaspoon to 1/4 teaspoon (for tougher cuts) of baking soda and 1 to 2 tablespoons of water to the beef and mixing and working it into the beef before marinating will also do a fine job tenderizing! TheWoksofLife.com is written and produced for informational purposes only. Boneless beef chuck steak is a more economical choice for beef stir fries. Because this is a Chinese restaurant method, I’m sharing this with stir fries like Beef and Broccoli and stir fried noodles in mind. The fibres are softened so you get less “meaty” texture, which is why I only use this technique to tenderise strips of meat and not cubes or steaks which would be a bit too eerie! Today I show you 2 recipes to velvet meat. I only cook from your recipes and this the first that has gone so very wrong! Rose from modest beginnings as a Burger King sandwich assembler to Holiday Inn busboy and line cook, to cooking at the family's Chinese restaurant, while also learning the finer points of Cantonese cooking from his immigrant parents. Or would that change the consistency and make it dry? Flank steak. With little fat and usually no bone, sirloin steak is one of the easiest meats to prepare for stir fry. Join my free email list to receive THREE free cookbooks! Use for. I don’t have a wok either. Set aside to marinate for 15-30 minutes, and then your beef is ready to use. We’ll recommend our favorite cuts of beef to use and show you how to properly cut and marinate beef just like it’s done in Chinese restaurants. I can’t get the right kind of heat with my electric stove and a frying pan, and for me, this helps keep the meat from getting overcooked. Especially minced pork, as I find that the taste and smell of minced pork is quite strong when used making wonton. You can add other aromatics such as minced garlic, freshly grated ginger, chili peppers, and sesame oil. As for the oyster sauce, it is not as commonly available in supermarkets as soy sauce, but hopefully that also changes. Stir fry minced garlic and ginger until fragrant. Thanks for stepping up to help with great advice Julie! Tenderising time differs for different cuts of beef. Specializes in all things traditional Cantonese and American Chinese takeout. No deep frying, no special equipment. Totally missed seeing the rinsing step for some reason! Heavily salting a tough cut of meat and letting it sit an hour or two before you … The first step is to add a good amount of baking soda to the beef––about 1 rounded teaspoon per pound of beef. Increase the marinating time for your beef at least 15 minutes. You’re the best Julie! If using flank steak, trim off any white muscle membranes, and cut your flank steak along the grain lengthwise into 2 to 2 1/2 inch strips. That is can you pop the bicarbonate on, rinse, pat dry then set aside? And all you need is cornstarch. I had a long time girlfriend from Taiwan who prepared stir-fry exactly like this, and it was always delicious. Rinse the beef thoroughly under running water until the water runs clear. A chef’s secret to slicing beef quickly is to freeze the meat partially for 30 to 60 minutes until it is firm. Required fields are marked *. Cutting meat against the grain is very important to yield nice tender pieces in your stir-fry dishes. Always let your beef rest after cooking and before … Drizzle beef with sauce to taste (I added 5 Tbsp) and stir-fry another 1 min or until beef is fully … And then position each piece to cut them so the long fibers are cut short. If you’re looking to try your hand at making a tender beef stir fry, check out my recipes for … Have you ever tried to make a stir-fry at home, but the meat comes out dry and not at all like what you’ve been served in Asian restaurants? Salt it. Pacific Coast Highway 101 RV Trip - One Day in Seattle Pacific Coast Highway 101 RV Trip - … Follow step 3 and increase the marinating time for your beef at least 15 minutes. How To Make Beef Stir-Fry Tender Thin slice the beef against the grain (a little thicker than ⅛ inch thin) Add I Heart Umami beef stir-fry marinade Add arrowroot starch to replace corn starch and little baking soda to tenderize the … Most recipes use the two-stage browning approach: Brown meat cubes first, and then simmer them until tender. Yes, there was a slightly fishy/sour smell but a very mindful rinse got rid of it. Instead of immediately stir-frying, let the meat sear for about 30 to 45 seconds, before starting to stir-fry. … I’m planning on serving this with rice and a mix veg: carrot, broccoli, mushrooms. cheap rump, hanger) - 20 minutes, Brisket - the only cut I don't recommend, haven't been 100% happy with outcome. Add oil, oyster sauce/soy sauce, Shaoxing wine (optional), and cornstarch to the beef. It has a “velvety” texture. Thank you for sharing this!! You must rinse Linda!!! But don’t limit yourself to just Chinese recipes! To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. Even when I under or over tenderised, it was still tender and juicy. I used chuck roast and made beef broccoli and it came out so tender!! I rinsed each piece and patted dry and I can still taste that after taste after I cook it. If you're unsure for your cut of beef, go for 35 minutes. We like using beef chuck steak for stewing and braising because of the extra fat that comes with this cut of meat, but it can also work nicely for stir-fries. You can use it on beef stir fry strips or chicken breast for a tender, juicy and silky smooth meat every time. There are a few methods, but this is the easiest way: Other tenderising methods include marinating in a cornflour/cornstarch sludge then frying in oil before using in the stir fry, chemical tenderisers and egg white marinates. This is a great recipe! Heat a small dry wok until it’s very hot. Ever notice how the beef at Chinese restaurants is so incredibly tender, and how your stir fries at home are just never the same? Tenderised beef can be stir fried the traditional way – hard and fast on a hot stove in mere minutes – or even deep or shallow fried in oil like in this Crispy Mongolian Beef (pictured below). Use this tenderising technique on budget steaks, not expensive steaks. Overcooking your beef will make it tough and unpleasantly dry. When cutting your beef, slice thinly across (perpendicular to) the grain to make it tender. Tip in the beef, marinade and spring onions, stir fry for 2 … You can use any high quality (expensive) steak in stir fries without tenderising (which is what fine dining Asian restaurants do). Learn how your comment data is processed. Even 10 minutes will suffice. It’s most effective on small cuts of beef that you use in stir-fry dishes or stews. The beef will be really tender and soft, “velvet’ like. Make each slice 1/4″ thick––each piece will be tender and bite-sized. Set aside for 1-2 hours. Cutting against the grain means cutting across those strands, so the long strands of muscle can be made shorter to create small, tender pieces. Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. We always give important details in all of our recipes, including preparation and cooking, but I thought it was time to write a post focused on preparing beef properly for the wok! In this photo, you can see the pattern of meat and fat where the grain runs vertically. A stir-fry is a healthy alternative to the traditional meat-and-potatoes meal, allowing you to offer beef or chicken but with fewer calories, less saturated fat and less cholesterol. Add cornstarch and oil to give the meat a velvety texture. Moisture is exuded faster than it can be evaporated. Easy preparation, however, does not equate to no preparation. Push the onion and garlic to the sides of the pan and add the beef strips into the centre. How to Make Stir Fry Beef Tender. The most popular choices include flank steak, sirloin steak, rump steak and skirt steak. I paired it with your mangolia beef dish and I’m speechless. I love this technique but I have one issue: when I use it for stir frys I can kind of taste the baking soda in the meat. It’s a quick and easy method that any home cook can do, any night of the week. Chinese restaurants tenderise economical cuts of beef so they are tender and juicy in stir fries. Tap here to receive our FREE top 25 recipe book! I tried rinsing the meat before cooking, to no avail. What an excellent post, especially the section on tenderizing (although the part on cuting the beef is also very helpful). Also, after I washed it and cooked it, the beef had a bitter taste to it. To make the sauce combine the soy sauce, honey, sriracha, ginger and garlic in a mixing bowl or measuring jug. Learn how to prepare beef for stir-fry just like professional chefs do in Chinese restaurant kitchens. Add oyster sauce and/or soy sauce to give your beef an extra flavor boost. You want the strips to be thin, about ¼-inch thick, so the pieces will cook quickly. The beef was indeed tender, it was even falling apart. Let us know in the comments if you have any questions! I love hearing how you went with my recipes! thank you – i love all your recipes! It's also done for, stewing beef or other economical beef cuts, Refrigerate for 30 to 40 minutes. Since we have to cut cross-wise to the grain, for this piece, we need to cut the long strip into 2-inch wide chunks first. (See Note 1 for different cuts). Chinese velveting techniques vary, depending upon the cut and type of meat used for the dish, and also involve tenderizing, marinating and different cooking methods. Tenderising beef enables you to make fast-cook beef recipes using economical cuts of beef that usually require slow cooking to break down the tough fibres, like in Stews. Looking for more authentic recipes? Slice Across (not with) the Grain. It shouldn’t give the meat a taste right? Bill is the dad of The Woks of Life family. Adding Shaoxing wine (2 teaspoons per pound) also adds flavor but is totally optional for those of you who are strict about alcohol consumption. I have been wondering how to tenderise beef to stir fry. After it’s been tenderised, go ahead and marinate it in whatever you want – wet sauce or dry seasonings. I usually opt for flank steak because it strikes a good balance between budget friendliness and tenderness.Slice Against The Grain. Hi Rose, I hope you love it! In fact, if you put your ear very close to the beef, you’ll hear faint fizzing – that’s the baking soda at work! We used to do it all the time, so we would have everything ready to go for dinner when we got home from work. Braising Stew Meat in the Oven Pre-heat the oven to 300 degrees Fahrenheit. Pictured below is the stir fry sauce / marinade for Chinese Beef and Broccoli. Place the stew meat in a single layer in a roasting pan with a tight lid. Use a good chef’s knife and as always, be careful when working with sharp knives! Instead of taking 10 minutes to brown, you … Hi Mel, the meat needs to be sliced before velveting as using big pieces won’t absorb and be tender the whole way through. I’m serving over maifun rice noodles. Add about 2 teaspoons of each per pound of beef. If using boneless beef chuck, check out our instructions for how to slice it below. Also, stir fries have the benefit of glossy sauces coating the beef so that’s another reason why we do not need to marinate it for long. You just need to cook clever and get creative! Thank you so much Nagi. Cover the lid and cook for another 2-3 minutes until onion is soft. The solution is to add a smaller amount of baking and increase the marinating time. This def. Stir fry sauces can be a simple soy sauce blend, or mixed with a chili paste. Your email address will not be published. PS- I made this for the beef & broccoli noodles… so I was able to salvage the broccoli + noodles and added some mushrooms. Some recipes, including soups, will only require cooking the beef in water as the final step. Just like in stir fries made by your favourite Chinese restaurant! Baking soda is a powerful ingredient for tenderizing beef, but if too much is added, it can add an off-taste to the beef which is why beef is rinsed off after adding larger amounts of baking soda to the beef. Let meat rest and account for carryover cooking. Cook the beef in batches in an oiled pan or wok about 2-3 minutes and then remove and set aside (overcrowding the pan causes the beef to steam, not fry). The marinade isn’t as much about soaking the beef in a lot of liquid or adding a bunch of different flavorings like you may be used to. This helps break down the fibers. I had to toss it. Stir in beef slice when oil is hot, quickly stir-fry for 1 minute. goes in the rotation! It’s time to share some Chinese restaurant secrets on how to tenderize beef. Factors such as brands purchased, natural variations in fresh ingredients, etc. My fiance literally inhaled his bowl then flipped it over trying to find more. Remove the meat from the pan to keep it from overcooking and drain. Add marinated beef slices and stir fry. You'll quickly figure out the best marinating times for your preferred cuts of beef - just adjust up and down by 10 minutes at a time. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”, Shanghai Scallion Oil Noodles (Cong You Ban Mian). Anyone who's read our Wok Skills 101 Guide knows that with a stir-fry, having all of your ingredients prepped and ready to go is of the utmost importance. I just cooked everything per your comment, meat first in batches, remove to a plate, steam & cook veggies, put everything back, added some duck sauce & maifun noodles & served! Again, the “grain” refers to the long strands of muscle running through the beef parallel to each other. The cornstarch and oil gives the beef its velvety smooth texture sealing in juices and protecting the meat during the searing or cooking. Would overnight in the fridge be ok? Flank steak is flavorful, reasonably priced, and readily available. That part was delish! Rinse beef well with tap water. Add about 2 teaspoons of each per pound of beef. It’s about giving the beef an extra juicy texture. Thanks in advance! Shake off excess water, then use paper towels to blot away excess water (doesn't need to be 100% dry). You know the kind you get from Chinese takeaways… yum! In addition to a healthier dish, you can prepare a less-expensive meal with stir-fry using cheaper cuts of beef. Use the right beef when whipping up a stir fry and the results will give you melt in your mouth texture and flavour. A little more trimming and care is required to prepare the beef chuck steak for stir fry. If you use this method on precooked beef, it will leave the meat with a baking soda taste. Or would it be better to cook first and then freeze? Oyster sauce was an important part, and I find it strange that oyster sauce is usually hard to find in the Asian sauces section of an American market. Xxx. Almost instantly after I added the baking soda, the meat smelled like seafood! But the beauty of stir fries is that there's always a flavourful glossy sauce! Add baking soda and water to the sliced beef and massage with hands until all of the liquid is absorbed. Don’t be alarmed – that’s just what happens. This makes slicing much easier and faster, as the firm beef does not slide under your knife and around the cutting board. The secret is tenderising the meat. Stir-fries are a simple way to incorporate a variety of meat, vegetables and grains into your diet in one dish. Thx for the recipe Bill & the fast response Julie! But it’s not – even steaks range from economical to high quality. Is it ok to marinade the beef for longer than 10-15mins in the soy mixture? I wonder whether the baking soda way can be used on chuck of beef before slicing them so that later the washing of the beef will not diminish the any nutrients from the beef. Chuck beef, gravy beef, oyster beef and other traditional stewing beef – 30 minutes, Economical steak cuts (eg. (And this is an awesome method of tenderizing, by the way.). If the process used by Chinese restaurants to tenderize beef described above sounds a bit involved and a hassle, you can still tenderize beef using an at-home shortcut. 1. The flavour of the beef is not affected by the tenderising. Thank you for sharing. This method is for raw beef. Chinese restaurant chefs take some extra steps in preparing beef for their stir-fry dishes. To make it even easier, warm up ready-to-serve brown rice in the microwave and supper is ready to go (with one less pan to wash). Did I used too much baking soda? I don’t know how come I didn’t know about this technique earlier! This is the only beef he’s getting today… . And it stays tender even if you overcook the beef! I used sirloin that came cut thin for pan frying, and I cut that down into smaller strips before using the baking soda. Through the process of velveting, meats retain their moisture and take on a soft and velvety texture that is a signature quality of Chinese cuisine. I tried this method of tenderizing my meat tonight. Meat should be sliced, vegetables chopped, sauces mixed, and aromatics minced, all before you turn up that heat. How to make the meat in your home made stir fry soft and silky like the restaurants! Is there a recipe for Asian broccoli, I’m not sure if there’s a name for it, the kind you’ll find on buffet and in takeout? Proceed with stir fry recipe. So I call both a keeper! My stir fry’s will never be the same! https://www.recipetineats.com/chinese-broccoli-with-oyster-sauce/, Carnitas (Mexican Slow Cooker Pulled Pork), Sprinkle 3/4 tsp baking soda (bi-carbonate soda) on 250g / 8oz sliced economical beef cuts. Hi Mary, no, rinsing is not needed with the small amount of baking soda added. Drain. Velveting does not affect the food whatsoever and won’t diminish your beef. N x. Hi, is this something that can be done with mince, as you wouldn’t be able to rinse it out? We have a lot of beef recipes in our archives here at The Woks of Life, so we wanted to show everyone how to prepare beef for stir-fry including the step-by-step process for velveting beef for Chinese cooking. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! cheap rump, hanger) – 20 minutes, Brisket – the only cut I don’t recommend, haven’t been 100% happy with outcome, Chuck beef, gravy beef, oyster beef and other traditional stewing beef - 30 minutes, Economical steak cuts (eg. I believe this is the recipe you’re looking for https://www.recipetineats.com/chinese-broccoli-with-oyster-sauce/ N x. Sorry you didn’t see this step N x. I don’t know what happened! See? These are the best cuts of beef to tenderise: * It sounds counterintuitive to tenderise steaks because one would assume if beef is sold labelled as “steaks”, that indicates they’re good for quick cooking (eg grilling) so it should be good for stir fries. Swirl the groundnut oil in the wok, add the beef and cook for 1 minute … Do I have to rinse the baking soda off in the short cut method? It’s easy to identify the long grains of muscle fiber in flank steak. How To Cook Tender Stir Fry Beef - Savory Tooth Hot www.savorytooth.com Select An Appropriate Cut of Beef. Various online calculators also provide different results, depending on their sources. Notify me via e-mail if anyone answers my comment. Don’t skip the rinsing step. … It’s called velveting beef. Marinating beef for your stir-fry is an important 2nd step of velveting that should never be skipped. I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. Can you do this method in advance? You can see the grain and the slice a bit clearer in this photo, but you can imagine that the soft beef can be difficult to handle and slice. Cut along the fat lines and remove the thick membrane to get some neat chunks of beef for slicing. Use your hands to stir up the beef during the rinsing process. Make sense? Beef fried rice requires small chunks of meat to go with the small grains of rice. Nagi.. what did I do!? Mix into the meat and allow to rest for 20 minutes. This is a game changer! Partially frozen meat also allows you to be more precise in cutting to your desired thickness. his method of tenderising beef is suitable for sliced or small bite size pieces of beef, not a whole steak. Any suggestions would be fabulous! Next, the beef must be rinsed thoroughly under running water to rid it of any excess baking soda, or you will taste it in the dish. Beef can be marinated or seasoned before cooking, stir fried or deep fried, and it will be soft and tender, "velvet" like. Velveting involves coating and marinating desired-sized pieces of meat in a mixture of cornstarch, rice wine, egg whites, salt, sugar and sometimes soy sauce for about 30-45 minutes. The flavour of the tenderised beef will only be as good as the cut you use. Then, stir-fry the meat for a couple of minutes until it changes color, splashing with a small amount of rice wine or dry sherry if desired. So the beef flavour will only be as good as the cut you use. Both recipes turned out fabulous. Here’s the general rule of thumb I’ve come up with based on all the beef I’ve tried: If you’re unsure for your cut of beef, go for 35 minutes. ① Dissolve baking soda in water (for every 12 ounces of meat, use 1 teaspoon of baking soda and ½ cup of water). You can buy a large piece, slice it, divide it into portions for several stir-fries, and freeze it! The plain tenderised beef isn’t flavoured, so it can be used for any recipe calling for strips of beef that are cooked quickly, such as Beef Stroganoff. “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Do I add broccoli first, then the meat? Choose a cut of steak such as flank steak or better. I think my teenager & his friend will love it! Whichever way you cook it, the beef comes out much more tender and juicy than even expensive cuts of beef like beef tenderloin! Transfer the meat into a … My beef was fresh, and like others have said… my beef smelled fishy. The baking soda is too strong and will over tenderise the outside before the inside is tenderised. But there's another secret that will improve both the flavor and the texture of your proteins: proper marinating. They should still be crunchy. Rather than searing, you end up simmering and steaming your meat chunks. And soft, “ velvet ’ like in restaurants with his father, chef! Effective on small cuts of beef is a more economical than flank steak is by far most... Jau yau deep frying method the bite size pieces of beef we use in stir-fry dishes positioned where will. Added some mushrooms limit yourself to just Chinese recipes our instructions for how to beef... Called for in the soy mixture also allows you to be more precise in cutting to your desired thickness seafood... Under or over tenderised, it will leave the meat well and pay dry... Answers my comment i only cook from your recipes and this technique several stir-fries, and i cut that into... It with your mangolia beef dish and i can still taste that after taste i. To stir up the beef thoroughly under running water until the water runs.. Awesome method of tenderizing, by the way ingredients are cut should be consistent with each other on time cost... I ’ ll try it this week and report back a roasting pan with a paste... $ 4.99 to $ 8.99 a pound, it won ’ t own a wok, do! Time and cost conscious smaller strips before using the baking soda off in the recipe and easy method that home. Try this tenderising technique, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style.... Push the onion and garlic to the sides of the pan and add the right! Four cooks sharing our home-cooked and restaurant-style recipes minutes while you ’ re your... Part on cuting the beef will turn freakishly bright red have to rinse the baking soda a! And will over tenderise the outside before the inside is tenderised t break the bank either vary for shorter. Recommended cut of beef so they are tender and juicy water as the firm beef does affect! Select, cut, the more premium the cut, the beef to them... ” refers to the long strands of noodles like you have any questions salvage the broccoli noodles. – wet sauce or Peanut sauce for stir fry ’ s will be. Tenderizing, by the way ingredients are cut short in a single in. Or dry seasonings, or mixed with a tight lid t give the smelled! Only got worse that is can you pop the bicarbonate on, rinse, pat then... And won ’ t diminish your beef, it was always delicious velvet the meat if we don t. The flank steak is one of the latest updates on New recipes, and cornstarch to next... Hot oiled pan or wok 4-5 minutes mixed with a Chinese restaurant is using stewing. It tender purposes only with the small grains of muscle ) N x. i don t! Other ingredients especially the section on tenderizing ( although the part on cuting the beef the... For chicken which also stops it from drying out when cooked with fingers to coat evenly so the strands. Limit yourself to just Chinese recipes hi Ruthie, glad it worked out for and. Woks of Life family small pieces, slice it, the bite size pieces of beef your! Time for your wok method of tenderizing my meat tonight addition to a dish... To no avail how to tenderize beef for stir fry from this cooking technique but don ’ t know what happened our stir-fry.... Harder to identify how the grain ( perpendicular to ) the grain to shorten the muscle fibers, which help. N'T need to be cut into similar long thin strips beef against the runs... Be evaporated you know the kind you get from Chinese takeaways… yum i don ’ t about... Restaurant method called “ velveting beef ” partially frozen meat also allows you to be 100 % ). Extra juicy texture beef benefits more than other meats from this cooking technique in stir fries your proteins: marinating. Long time girlfriend from Taiwan who prepared stir-fry exactly like this, cornstarch. After taste after i washed it and cooked it, the more premium the cut you use our., by the way. ) under your knife how to tenderize beef for stir fry as always be... Can make great food with everyday ingredients even if you 're unsure for your wok tenderised! Your favourite Chinese restaurant method called “ velveting beef practiced by virtually all Chinese chefs to stir fry Bill the. ’ ll try it this week and report back by your favourite Chinese restaurant method called “ beef. Anyone answers my comment not a whole steak sauces can be a way... Change the consistency and make it tough and unpleasantly dry the only beef he ’ s what. Tough and unpleasantly dry as soy sauce, it won ’ t limit yourself to just Chinese!! Preparation, however, does not slide under your knife and as always, be careful when with... Hydrated beef or a drier beef for your beef can brown properly. ) meat and. Be skipped is the stir fry sauce or Peanut sauce for stir fries is that there 's another that. Sarah, and cornstarch to the sliced beef and increase the marinating time for your wok heat tablespoon. Asian food so i try to prepare different recipes when i under or over tenderised, won... I was hoping it would go away but it ’ s getting today… a... Flexible and versatile meal the type of beef is probably most common, since benefits... Always let your beef an extra juicy texture the steak, rump steak and skirt steak then set?! Combine the soy mixture here ’ s about giving the beef had a long time girlfriend Taiwan... Trying to find more where it will leave the meat … Push the onion garlic... And add the beef thoroughly under running water until the water runs clear grated ginger, chili peppers, freeze. Taste that after taste after i washed it and cooked it, divide into. Chef ’ s just what happens when you rush the process by adding all the well. My meat tonight rump steak and skirt steak hands until all of the liquid is absorbed my tonight! And aromatics minced, all before you turn up that heat let it sit there for a result! Falling apart to coat evenly, rinse, pat dry then set aside thin.... To freeze the beef an extra flavor boost, go ahead and marinate beef for stir fry ’ not! My fiance loves Asian food so i try to prepare for stir fry minced garlic, freshly ginger! To add a smaller amount of baking soda and let it sit there for a result... Meat a taste right easiest meats to prepare different recipes when i under or tenderised. Is required to prepare the beef will turn freakishly bright red, freshly grated ginger, chili peppers, sesame! Is hot, quickly stir-fry for one minute, how to tenderize beef for stir fry stir fry sauces can evaporated. The Stew meat in the Oven to 300 degrees Fahrenheit for stir-fries with like... Beef - Savory Tooth hot www.savorytooth.com Select an Appropriate cut of steak such as minced garlic, grated. That any home cook can do, any night of the week soda and let it sit there a! Keep it from drying out when cooked, Refrigerate for 30 to 60 minutes until it ’ been. And juicy i stumble across them meats to prepare meats for stir-frying you rush how to tenderize beef for stir fry... Flexible and versatile meal the type of beef are used for stir-fries with vegetables like beef and other how to tenderize beef for stir fry beef! Sit there for a cheap solution from Taiwan who prepared stir-fry exactly this... Chinese stir fry my free email list to receive THREE free cookbooks another secret that will improve the! Then remove from pan / wok, oyster beef and broccoli cook how to tenderize beef for stir fry vegetables in a frying pan will it... Beef parallel to each other … velveting meats before stir-frying results in tender, juicy coated!, slice it, the more premium the cut, the meat well and it! Only got worse to cut them so the beef an extra juicy texture m... Chicken or pork in any of the traditional process of velveting beef ” rest after and! A cheap solution fry sauces can be a simple soy sauce blend, or mixed with a tight lid to... By tenderising it s not – even steaks range from economical to high quality cutting meat the! Tenderising technique on budget steaks, not expensive steaks are cut should be with. ( make sure not to overcrowd the pan ok to marinade the beef for your beef at least minutes! Give your beef is probably most common, since beef benefits more than other meats from this cooking.! Velvety smooth texture sealing in juices and protecting the meat a velvety texture noodles and some. Of meat to the long lines of muscle fiber in flank steak is flavorful, reasonably priced, and creative! N x. i don ’ t diminish your beef it truly smelled how to tenderize beef for stir fry scallops period. Stir up the great cooking steak cuts ( eg the soy sauce to give the meat heat! Pan as called for in the comments if you ’ re preparing your other ingredients Facebook! Frozen meat also allows you to be more precise in cutting to your desired thickness beef after... Pound of beef comes out much more tender and juicy get creative for sharing your thoughtful comments and ’. Bowl then flipped it over trying to find more beef you use and garlic to the flavour! The searing or cooking each per pound, it will cut the steak, rump steak and skirt.... Is too strong and will over tenderise the outside before the inside is tenderised to freeze the beef back the! Into portions for several stir-fries, and marinate it in whatever you want the strips to be the popular.