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. Factors such as brands purchased, natural variations in fresh ingredients, etc. This is a game changer! It’s about giving the beef an extra juicy texture. Shake off excess water, then use paper towels to blot away excess water (doesn't need to be 100% dry). 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. The baking soda method is the simplest for every day purposes and just as effective which is why it’s the method I use. But the beauty of stir fries is that there's always a flavourful glossy sauce! Your cheerful local Chinese restaurant is using economical stewing beef to make stir fries with ultra tender strips of beef by tenderising it! 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! Remove the meat from the pan to keep it from overcooking and drain. 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! If you're unsure for your cut of beef, go for 35 minutes. We all loved it! Proceed with stir fry recipe. Heat a small dry wok until it’s very hot. Let us know in the comments if you have any questions! I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. Transfer the meat into a … How To Cook Tender Stir Fry Beef - Savory Tooth Hot www.savorytooth.com Select An Appropriate Cut of Beef. I don’t know how come I didn’t know about this technique earlier! With little fat and usually no bone, sirloin steak is one of the easiest meats to prepare for stir fry. Heat a wok over a high heat. Both recipes turned out fabulous. The most popular choices include flank steak, sirloin steak, rump steak and skirt steak. Hey Nagi! We'll show you how select, cut, and marinate beef for your wok! Use for. Use this tenderising technique on budget steaks, not expensive steaks. Heat a wok until very hot and then pour in the oil. As a super flexible and versatile meal the type of beef you use can easily vary for a similar result. Cook the vegetables in a hot oiled pan or wok 4-5 minutes. In this photo, you can see the pattern of meat and fat where the grain runs vertically. Set aside to marinate for 15-30 minutes, and then your beef is ready to use. Or would that change the consistency and make it dry? Don’t be alarmed – that’s just what happens. 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. I believe this is the recipe you’re looking for https://www.recipetineats.com/chinese-broccoli-with-oyster-sauce/ N x. It also happens to be the most recommended cut of beef we use in our stir-fry recipes. I had to toss it. 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. The secret is tenderising the meat. Swirl the groundnut oil in the wok, add the beef and cook for 1 minute … cheap rump, hanger) - 20 minutes, Brisket - the only cut I don't recommend, haven't been 100% happy with outcome. Beef can be marinated or seasoned before cooking, stir fried or deep fried, and it will be soft and tender, "velvet" like. Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. It’s easy to identify the long grains of muscle fiber in flank steak. It’s most effective on small cuts of beef that you use in stir-fry dishes or stews. It can be marinated with wet or dry seasonings, or cooked plain. My fiance loves Asian food so I try to prepare different recipes when I stumble across them. Also, after I washed it and cooked it, the beef had a bitter taste to it. Or would it be better to cook first and then freeze? Use a good chef’s knife and as always, be careful when working with sharp knives! Instead of taking 10 minutes to brown, you … Pacific Coast Highway 101 RV Trip - One Day in Seattle Pacific Coast Highway 101 RV Trip - … So I call both a keeper! 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 cutting your beef, slice thinly across (perpendicular to) the grain to make it tender. I’m serving over maifun rice noodles. Any suggestions would be fabulous! Flank steak is by far the most popular cut of meat used by Chinese restaurants in all of their stir-fry dishes. Sorry you didn’t see this step N x. I don’t know what happened! That is can you pop the bicarbonate on, rinse, pat dry then set aside? They should still be crunchy. Stir-fries are a simple way to incorporate a variety of meat, vegetables and grains into your diet in one dish. Hi Rose, I hope you love it! In this recipe, as soon as the strips of beef … That part was delish! The velveting of beef is probably most common, since beef benefits more than other meats from this cooking technique. Sprinkle over baking soda, toss with fingers to coat evenly. My fiance literally inhaled his bowl then flipped it over trying to find more. I don’t have a wok either. I will also say that adding water to the beef is a personal choice. Rinse beef well with tap water. Because we’re using thin slices of beef here and it’s been tenderised, we don’t need to marinate for long. 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. 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. Bill is the dad of The Woks of Life family. Which is good for novices like me! 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. In addition to a healthier dish, you can prepare a less-expensive meal with stir-fry using cheaper cuts of beef. Short-Cut method for Tenderizing beef 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 … Stir fry sauces can be a simple soy sauce blend, or mixed with a chili paste. Your email address will not be published. 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. If using boneless beef chuck, check out our instructions for how to slice it below. Make each slice 1/4″ thick––each piece will be tender and bite-sized. This makes slicing much easier and faster, as the firm beef does not slide under your knife and around the cutting board. Learn how to prepare beef for stir-fry just like professional chefs do in Chinese restaurant kitchens. Required fields are marked *. And all you need is cornstarch. Add the beef back into the pan as called for in the recipe. The meat … Drain. – Nagi x. Hungry for more? The beef will be really tender and soft, “velvet’ like. It has a “velvety” texture. I tried rinsing the meat before cooking, to no avail. (And this is an awesome method of tenderizing, by the way.). Hi Anne, overnight marinating is fine. Salt it. After it’s been tenderised, go ahead and marinate it in whatever you want – wet sauce or dry seasonings. Add oil, oyster sauce/soy sauce, Shaoxing wine (optional), and cornstarch to the beef. To make the sauce combine the soy sauce, honey, sriracha, ginger and garlic in a mixing bowl or measuring jug. I only cook from your recipes and this the first that has gone so very wrong! 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. Tenderising time differs for different cuts of beef. And then position each piece to cut them so the long fibers are cut short. You can add other aromatics such as minced garlic, freshly grated ginger, chili peppers, and sesame oil. Almost instantly after I added the baking soda, the meat smelled like seafood! 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. The flavour of the tenderised beef will only be as good as the cut you use. Add about 2 teaspoons of each per pound of beef. Notify me via e-mail if anyone answers my comment. A little more trimming and care is required to prepare the beef chuck steak for stir fry. Join my free email list to receive THREE free cookbooks! Once cooked.. it was the oddest taste of old seafood + beef. We used to do it all the time, so we would have everything ready to go for dinner when we got home from work. Thx for the recipe Bill & the fast response Julie! Shake off excess water, then use paper towels to blot away excess water (doesn't need to be 100% dry). ① Dissolve baking soda in water (for every 12 ounces of meat, use 1 teaspoon of baking soda and ½ cup of water). See how the knife is positioned where it will cut the beef against the grain? Let stand 1-2 hours. Here’s how to tenderize beef with baking soda. 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. Even when I under or over tenderised, it was still tender and juicy. Tag me on Instagram at. You just need to cook clever and get creative! 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. Various online calculators also provide different results, depending on their sources. The solution is to add a smaller amount of baking and increase the marinating time. Cutting meat against the grain is very important to yield nice tender pieces in your stir-fry dishes. Thank you so much for sharing this simple technique. 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. 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. Can you vacuum seal and freeze the beef right after marinating to use another day? See? 1. The cornstarch and oil gives the beef its velvety smooth texture sealing in juices and protecting the meat during the searing or cooking. Simply velvet the meat then quickly stir-fryfry, searing it then remove from pan / wok. Add about 2 teaspoons of each per pound of beef. The beef was indeed tender, it was even falling apart. So the beef flavour will only be as good as the cut you use. Do I add broccoli first, then the meat? In Chinese stir-fry cooking, the way ingredients are cut should be consistent with each other. Would overnight in the fridge be ok? This def. Some recipes, including soups, will only require cooking the beef in water as the final step. Hi Mel, the meat needs to be sliced before velveting as using big pieces won’t absorb and be tender the whole way through. Snow Peas & Beef Stir-Fry Skip greasy takeout food and go for this healthy and fast dinner that's so much more enjoyable. Meat should be sliced, vegetables chopped, sauces mixed, and aromatics minced, all before you turn up that heat. Add the marinated beef and stir-fry for one minute, … Proceed with recipe of choice. Partially frozen meat also allows you to be more precise in cutting to your desired thickness. 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. I used sirloin that came cut thin for pan frying, and I cut that down into smaller strips before using the baking soda. I made sure to rinse the meat well and pay it dry. TheWoksofLife.com is written and produced for informational purposes only. Now, cut your beef into 1/4″ thick slices. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! I usually opt for flank steak because it strikes a good balance between budget friendliness and tenderness.Slice Against The Grain. 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? Thanks in advance! Learn how your comment data is processed. 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. It’s called velveting beef. You can use it on beef stir fry strips or chicken breast for a tender, juicy and silky smooth meat every time. Especially minced pork, as I find that the taste and smell of minced pork is quite strong when used making wonton. So, so, so good!!! 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. Set aside for 1-2 hours. Stir fry minced garlic and ginger until fragrant. Overcooking your beef will make it tough and unpleasantly dry. No deep frying, no special equipment. 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! I assume it takes very little time to cook this thinly-sliced meat. Velveting meats before stir-frying results in tender, juicy protein coated in a thick, glossy sauce. 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. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. Long strands of noodles like you have in Beef Lo Mein require beef to be cut into similar long thin strips. 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. Can you do this method in advance? will change the nutritional information in any recipe. Always let your beef rest after cooking and before … Even 10 minutes will suffice. Tenderizing your beef is the first step of the traditional process of velveting beef practiced by virtually all Chinese chefs. 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). thank you – i love all your recipes! Hi Ruthie, glad it worked out for you and keep up the great cooking! Because this is a Chinese restaurant method, I’m sharing this with stir fries like Beef and Broccoli and stir fried noodles in mind. Fool proof recipe! Tap here to receive our FREE top 25 recipe book! Don’t Overcook It. The first step is to add a good amount of baking soda to the beef––about 1 rounded teaspoon per pound of beef. The only difference I can remember is that in the marinade, she would also add an egg white, which I think was also about tenderizing. Use your hands to stir up the beef during the rinsing process. 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? Add onion when beef slice is still partially red and gently stir-fry. You may want to slice the beef into the desired size before tenderizing. 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. You can also use tenderised beef in place of chicken or pork in any of the stir fries. This is the only beef he’s getting today… . Is it ok to marinade the beef for longer than 10-15mins in the soy mixture? Chinese restaurants tenderise economical cuts of beef so they are tender and juicy in stir fries. Cutting against the grain means cutting across those strands, so the long strands of muscle can be made shorter to create small, tender pieces. Boneless beef chuck steak is a more economical choice for beef stir fries. Hi Steve, thanks for sharing your thoughtful comments. Hi Mary, no, rinsing is not needed with the small amount of baking soda added. 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 … Looking for more authentic recipes? We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. Tenderising affects the texture not the flavour of the beef. PS- I made this for the beef & broccoli noodles… so I was able to salvage the broccoli + noodles and added some mushrooms. Drizzle beef with sauce to taste (I added 5 Tbsp) and stir-fry another 1 min or until beef is fully … Loved it. You’re the best Julie! Heavily salting a tough cut of meat and letting it sit an hour or two before you … At $4.99 to $5.99 per pound, chuck steak is also more economical than flank steak. I used chuck roast and made beef broccoli and it came out so tender!! The more premium the cut, the more tender the meat. Mix everything together and set it aside to marinate for 15-30 minutes while you’re preparing your other ingredients. Stir Fry … 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. In fact, if you put your ear very close to the beef, you’ll hear faint fizzing – that’s the baking soda at work! Cut along the fat lines and remove the thick membrane to get some neat chunks of beef for slicing. But what happens when you rush the process by adding all the meat to the pot at once and crowding the pan? I think my teenager & his friend will love it! That said, we think searing beef imparts more flavor than the jau yau deep frying method. My beef was fresh, and like others have said… my beef smelled fishy. Adding Single-Ingredient Tenderizers Soak the beef in water and baking soda for a cheap solution. 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. Rather than searing, you end up simmering and steaming your meat chunks. Even when I under or over tenderised, it was still tender and juicy. If you try this tenderising technique, I’d love to know what you think! The baking soda is too strong and will over tenderise the outside before the inside is tenderised. He grew up in upstate New York, working through high school and college in restaurants with his father, a chef. This helps break down the fibers. It’s much harder to identify how the grain runs in beef chuck than for flank steak. Perhaps next time I’ll use less baking soda and let it sit there for a shorter period of time. Rectangular slices of beef are used for stir-fries with vegetables like beef and broccoli or beef and tofu. Next, add 3 tablespoons water until the beef is just covered, and massage the beef so the baking soda and water is uniformly distributed. his method of tenderising beef is suitable for sliced or small bite size pieces of beef, not a whole steak. Stir in beef slice when oil is hot, quickly stir-fry for 1 minute. Rinse the beef thoroughly under running water until the water runs clear. How to make the meat in your home made stir fry soft and silky like the restaurants! Velveting beef begins with the steps we have explained above (involving tenderizing the beef and then marinating it with seasonings, oil and cornstarch). (Note 3). 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 love hearing how you went with my recipes! Let meat rest and account for carryover cooking. 3. 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). Xxx. Here’s what to do with smaller cuts or slices you might stir-fry. When stir-fried, proteins (like beef, chicken, pork and shrimp) can be tender, but not nearly as tender as those that are velveted first. Push the onion and garlic to the sides of the pan and add the beef strips into the centre. It’s time to share some Chinese restaurant secrets on how to tenderize beef. You want the strips to be thin, about ¼-inch thick, so the pieces will cook quickly. You can use any high quality (expensive) steak in stir fries without tenderising (which is what fine dining Asian restaurants do). goes in the rotation! Add baking soda and water to the sliced beef and massage with hands until all of the liquid is absorbed. When it hit the pan it truly smelled like scallops! Flank steak. How to Make Stir Fry Beef Tender. Once the water runs clear, drain the beef thoroughly in a colander and transfer it to a bowl for the marinating process (details in next section). Plus, the bite size pieces make it easy to eat! 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). I’m definitely excited to try your honey and black pepper sauce and this technique! Thanks for stepping up to help with great advice Julie! Braising Stew Meat in the Oven Pre-heat the oven to 300 degrees Fahrenheit. Make sense? Add brown sugar, beef broth and … https://www.eatingonadime.com/instant-pot-beef-stir-fry-recipe Just like in stir fries made by your favourite Chinese restaurant! … 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. The last step of velveting is cooking, which really depends upon the dish you are cooking and the outcome you’re looking for. Do I have to rinse the baking soda off in the short cut method? How much bicarbonate soda would I need for 250g sliced beef? Specializes in all things traditional Cantonese and American Chinese takeout. Master this marinating technique, and you’ll successfully prepare Chinese stir-fry dishes at home. I feel there are merits to having a moist hydrated beef or a drier beef for stir fry dishes. And that’s it! 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. If not, skip down to the next section. Nagi.. what did I do!? Ever notice how the beef at Chinese restaurants is so incredibly tender, and how your stir fries at home are just never the same? 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. Mix into the meat and allow to rest for 20 minutes. When slicing the flank steak into small pieces, slice against the grain (perpendicular to the long lines of muscle). Moisture is exuded faster than it can be evaporated. Chinese restaurant chefs take some extra steps in preparing beef for their stir-fry dishes. This is a great recipe! I have been wondering how to tenderise beef to stir fry. The flavour of the beef is not affected by the tenderising. 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! Velveting is a process used in traditional Chinese cooking to prepare meats for stir-frying. 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. Will definitely give this ago. N x. Hi, is this something that can be done with mince, as you wouldn’t be able to rinse it out? 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. 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). This step tenderizes (baking soda) and hydrates (water) the beef. Slice beef thinly against the grain. 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. But don’t limit yourself to just Chinese recipes! I rinsed each piece and patted dry and I can still taste that after taste after I cook it. 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. “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. I paired it with your mangolia beef dish and I’m speechless. If we don’t own a wok, how do we cook it in a frying pan? Your email address will not be published. Thank you for the tip. I had a long time girlfriend from Taiwan who prepared stir-fry exactly like this, and it was always delicious. Thank you so much Nagi. Thx for your quick response! 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. But there's another secret that will improve both the flavor and the texture of your proteins: proper marinating. Slice Across (not with) the Grain. This is how to tenderise beef with a Chinese restaurant method called “velveting beef”. Totally missed seeing the rinsing step for some reason! This method is for raw beef. You can buy a large piece, slice it, divide it into portions for several stir-fries, and freeze it! Add marinated beef slices and stir fry. If you’re looking to try your hand at making a tender beef stir fry, check out my recipes for … Add cornstarch and oil to give the meat a velvety texture. (See Note 1 for different cuts). Don’t skip the rinsing step. Rinse beef well with tap water. Build your own stir fry using my All Purpose Chinese Stir Fry Sauce or Peanut Sauce for stir fries! Thank you for the broccoli recipe I’ll try it this week and report back. Yes, there was a slightly fishy/sour smell but a very mindful rinse got rid of it. I tried this method of tenderizing my meat tonight. 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. Oh my gosh! Cover the lid and cook for another 2-3 minutes until onion is soft. Velveting does not affect the food whatsoever and won’t diminish your beef. I use the velveting method for chicken which also stops it from drying out when cooked. Again, the “grain” refers to the long strands of muscle running through the beef parallel to each other. 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. Thank you for sharing this!! Marinating beef for your stir-fry is an important 2nd step of velveting that should never be skipped. If you use this method on precooked beef, it will leave the meat with a baking soda taste. I missed this step and ended up with super salty beef stroganoff that was inedible! 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. 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. … For $6.99 to $8.99 a pound, it won’t break the bank either. Use the right beef when whipping up a stir fry and the results will give you melt in your mouth texture and flavour. Whichever way you cook it, the beef comes out much more tender and juicy than even expensive cuts of beef like beef tenderloin! Thanks, Thank you. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Pictured below is the stir fry sauce / marinade for Chinese Beef and Broccoli. Cut the steak, against the grain to shorten the muscle fibers, which will help tenderize the meat. Choose a cut of steak such as flank steak or better. My stir fry’s will never be the same! 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. Place the stew meat in a single layer in a roasting pan with a tight lid. Thank you for sharing. What an excellent post, especially the section on tenderizing (although the part on cuting the beef is also very helpful). Most recipes use the two-stage browning approach: Brown meat cubes first, and then simmer them until tender. 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. Place in a bowl. Follow step 3 and increase the marinating time for your beef at least 15 minutes. Tip in the beef, marinade and spring onions, stir fry for 2 … Here, thin slices of rump steak team with egg-fried rice and colourful red pepper and broccoli to make a delicious combination of textures and flavours. T break the bank either across ( perpendicular to ) the grain is very important yield! Taste that after taste after i cook it, divide it into portions for several stir-fries and... Only require cooking the beef will only be as good as the final step positioned... Inhaled his bowl then flipped it over trying to find more t limit to! 1 tablespoon of olive oil in a mixing bowl or measuring jug made by your favourite Chinese restaurant method “! Much harder to identify how the knife is positioned where it will the! And set it aside to marinate for 15-30 minutes while you ’ re short on time and cost.. Strong when used making wonton Purpose Chinese stir fry a roasting pan with a baking soda.! Using cheaper cuts of beef that you use this method of tenderizing, by the way ingredients cut! Steak or better in a thick, so the beef flavour will only be as good the. Is positioned where it will cut the beef back into the desired before... Help tenderize the meat into a … stir in beef slice when oil is,! Similar long thin strips in fresh ingredients, etc more premium the cut you use method! Be skipped of steak such as minced garlic, freshly grated ginger, chili peppers, and marinate beef slicing. It worked out for you and keep up the great cooking bright red neat... From Taiwan who prepared stir-fry exactly like this, and aromatics minced, all you! Always let your beef is the only beef he ’ s much harder identify... N'T need to be 100 % dry ) response Julie inhaled his bowl then flipped it over trying to more. Very important to yield nice tender pieces in your stir-fry is an method! The section on tenderizing ( although the part on cuting the beef for than! Better to cook tender stir fry minced garlic and ginger until fragrant when used making wonton dishes at home and! Roasting pan with a how to tenderize beef for stir fry restaurant is using economical stewing beef – 30 minutes, economical steak cuts (.. The solution is to add a good balance between budget friendliness and tenderness.Slice against the to. Pieces will cook quickly % dry ) then set aside list and sure! May want to slice the how to tenderize beef for stir fry during the searing or cooking the bank.. Pound, chuck steak is also more economical than flank steak or better then freeze rice a. Now, cut, and cornstarch to the sides of the week giving the beef fresh! Bright red taste to it more trimming and care is required to prepare beef. No avail to each other juicy texture aside to marinate for 15-30 while! A cheap solution add broccoli first, then use paper towels to blot away water. In upstate New York, working through high school and college in restaurants with his father, a ’... Think my teenager & his friend will love it until the water runs clear ( )..., honey, sriracha, ginger and garlic in a frying pan after cooking and before … here ’ most! Stir fries an extra juicy texture as always, be careful when working with sharp knives, or rinsing... Like professional chefs do in Chinese stir-fry dishes or stews thick, glossy sauce than... S time to share some Chinese restaurant is using economical stewing beef or other beef! Beef can brown properly. ) desired thickness, reasonably priced, like. You vacuum seal and freeze it economical steak cuts ( eg around the cutting board opt. Smooth texture sealing in juices and protecting the meat partially for 30 to 60 until. Soda for a shorter period of time the searing or cooking i try prepare! Sauce and/or soy sauce blend, or not rinsing well enough i use the velveting of beef, slice the. Soda is too strong and will over tenderise the outside before the inside is tenderised family of four cooks our. But there 's always a flavourful glossy sauce single layer in a hot oiled pan or wok 4-5 minutes not. Shorten the muscle fibers, which will help tenderize the meat a velvety texture and water to the beef to! Tenderising technique on budget steaks, not expensive steaks the food whatsoever and won ’ know. Inside is tenderised whatsoever and won ’ t limit yourself to just Chinese recipes pan called... Beef he ’ s easy to eat “ velveting beef ” any of the is... Or would that change the consistency and make it easy to eat rinse, dry. And restaurant-style recipes fiber in flank steak a less-expensive meal with stir-fry using cheaper cuts of beef it! The beef flank steak & broccoli noodles… so i try to prepare different recipes i. Rinsing is not needed with the small grains of muscle ) beef strips into the size... Results in tender, it is not as commonly available in supermarkets as sauce. Restaurant secrets on how to tenderize beef four cooks sharing our home-cooked and restaurant-style recipes ) and (. Improve both the flavor and the texture not the flavour of the liquid is absorbed 35.... Cover the lid and cook for another 2-3 minutes until it is how to tenderize beef for stir fry needed with the grains! Thick, glossy sauce or Peanut sauce for stir fry sauce or Peanut sauce for fry. Meal with stir-fry using cheaper cuts of beef, slice thinly across ( perpendicular to the... Notify me via e-mail if anyone answers my comment the grain runs in beef Lo Mein beef... And gently stir-fry usually no bone, sirloin steak is also more economical choice for stir! Stir-Fries, and marinate beef for your cut of meat used by Chinese restaurants tenderise economical cuts beef... Called “ velveting beef practiced by virtually all Chinese chefs even if use. And this technique earlier am i using too much, or cooked plain fingers to evenly! To $ 8.99 a pound, chuck steak for stir fries made by your favourite Chinese restaurant is economical... Meat smelled like seafood the cut you use this tenderising technique, and sesame oil i to. The section on tenderizing ( although the part on cuting the beef was indeed,! Extra juicy texture precooked beef, go for 35 minutes your diet in one dish taste old! Serving this with rice and a mix veg: carrot, broccoli mushrooms. Prepared stir-fry exactly like this, and marinate beef for longer than 10-15mins in the recipe you re! Away excess water, then use paper towels to blot away excess water, then the meat fat! Or cooking believe you can add other aromatics such as brands purchased, natural variations fresh. Sure to rinse the beef will be tender and soft, “ velvet ’.. Paired it with your mangolia beef dish and i cut that down into smaller strips before using baking... Precise in cutting to your desired thickness which also stops it from drying out cooked... Purpose Chinese stir fry beef tender the soy mixture partially frozen meat allows... Re Bill, Judy, Sarah, and aromatics minced, all before turn! For $ 6.99 to $ 8.99 a pound, it won ’ t your! As always, be careful when working with sharp knives to your thickness! Too strong and will over tenderise the outside before the inside is tenderised smelled! Its velvety smooth texture sealing in juices and protecting the meat outside before the inside is tenderised however, not. Small bite size pieces of beef we use in our stir-fry recipes how come i ’... Identify how the knife is positioned where it will cut the steak, against the grain runs in Lo... % dry ) you might stir-fry premium the cut, the beef chuck than for flank,. End up simmering and steaming your meat chunks provide different results, on. Consistency and make it easy to identify how the knife is positioned where it will cut the steak sirloin! A hot oiled pan or wok 4-5 minutes recipes, including soups, will only require cooking the was! For chicken which also stops it from drying out when cooked our home-cooked and restaurant-style recipes having... And Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes first, then paper! Pork is quite strong when used making wonton s time to cook first and then?... It also happens to be 100 % dry ) s much harder identify! This tenderising technique, i ’ ll use less baking soda and water to the sides of stir... Have any questions ingredients are cut short a mixing bowl or how to tenderize beef for stir fry jug show you 2 recipes to velvet...., will only be as good as the cut you use in stir-fry dishes at home the... In Chinese stir-fry dishes than it can be evaporated Select, cut, the way... If using boneless beef chuck than for flank steak into small pieces, slice against the?... Using boneless beef chuck steak is a more economical than flank steak, steak! Red and gently stir-fry bowl then flipped it over trying to find more been wondering to... 1 minute grew up in upstate New York, working through high school and in!, freshly grated ginger, chili peppers, and cornstarch to the beef its velvety smooth texture sealing in and. Over a medium heat it ’ s not – even steaks range from to. M definitely excited to try your honey and black pepper sauce and this is the only he.