I’m serving over maifun rice noodles. So I call both a keeper! Cutting meat against the grain is very important to yield nice tender pieces in your stir-fry dishes. 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. 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! The more premium the cut, the more tender the meat. You’re the best Julie! And then position each piece to cut them so the long fibers are cut short. 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. Hi Anne, overnight marinating is fine. “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. The solution is to add a smaller amount of baking and increase the marinating time. Heat a wok until very hot and then pour in the oil. It's also done for, stewing beef or other economical beef cuts, Refrigerate for 30 to 40 minutes. Place in a bowl. I don’t know how come I didn’t know about this technique earlier! This is the only beef he’s getting today… . Use for. Sorry you didn’t see this step N x. I don’t know what happened! Use a good chef’s knife and as always, be careful when working with sharp knives! I rinsed each piece and patted dry and I can still taste that after taste after I cook it. 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. Thx for your quick response! Place meat strips in a large ceramic or glass bowl and sprinkle with the bicarb soda, working in batches. I will also say that adding water to the beef is a personal choice. Any suggestions would be fabulous! In fact, if you put your ear very close to the beef, you’ll hear faint fizzing – that’s the baking soda at work! 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. Would overnight in the fridge be ok? Let us know in the comments if you have any questions! Cutting against the grain means cutting across those strands, so the long strands of muscle can be made shorter to create small, tender pieces. Adding Single-Ingredient Tenderizers Soak the beef in water and baking soda for a cheap solution. Add about 2 teaspoons of each per pound of beef. Partially frozen meat also allows you to be more precise in cutting to your desired thickness. 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. No deep frying, no special equipment. Overcooking your beef will make it tough and unpleasantly dry. And it stays tender even if you overcook the beef! 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). 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. Oh my gosh! Add the marinated beef and stir-fry for one minute, … Snow Peas & Beef Stir-Fry Skip greasy takeout food and go for this healthy and fast dinner that's so much more enjoyable. So, so, so good!!! Add oil, oyster sauce/soy sauce, Shaoxing wine (optional), and cornstarch to the beef. How to make the meat in your home made stir fry soft and silky like the restaurants! Tenderizing your beef is the first step of the traditional process of velveting beef practiced by virtually all Chinese chefs. Whichever way you cook it, the beef comes out much more tender and juicy than even expensive cuts of beef like beef tenderloin! Moisture is exuded faster than it can be evaporated. 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. Nagi.. what did I do!? Xxx. https://www.eatingonadime.com/instant-pot-beef-stir-fry-recipe Is it ok to marinade the beef for longer than 10-15mins in the soy mixture? 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. We all loved it! Add cornstarch and oil to give the meat a velvety texture. Also, after I washed it and cooked it, the beef had a bitter taste to it. This helps break down the fibers. Use this tenderising technique on budget steaks, not expensive steaks. If not, skip down to the next section. 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. I used sirloin that came cut thin for pan frying, and I cut that down into smaller strips before using the baking soda. 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. goes in the rotation! Velveting is a process used in traditional Chinese cooking to prepare meats for stir-frying. 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. Cut the steak, against the grain to shorten the muscle fibers, which will help tenderize the meat. Heavily salting a tough cut of meat and letting it sit an hour or two before you … cheap rump, hanger) - 20 minutes, Brisket - the only cut I don't recommend, haven't been 100% happy with outcome. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Again, the “grain” refers to the long strands of muscle running through the beef parallel to each other. Stir in beef slice when oil is hot, quickly stir-fry for 1 minute. With little fat and usually no bone, sirloin steak is one of the easiest meats to prepare for stir fry. Just like in stir fries made by your favourite Chinese restaurant! Transfer the meat into a … Your email address will not be published. Let stand 1-2 hours. … Proceed with stir fry recipe. Stir fry sauces can be a simple soy sauce blend, or mixed with a chili paste. If you're unsure for your cut of beef, go for 35 minutes. Follow step 3 and increase the marinating time for your beef at least 15 minutes. I had to toss it. I believe this is the recipe you’re looking for https://www.recipetineats.com/chinese-broccoli-with-oyster-sauce/ N x. Specializes in all things traditional Cantonese and American Chinese takeout. Don’t Overcook It. They should still be crunchy. 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! Mix into the meat and allow to rest for 20 minutes. 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). In this recipe, as soon as the strips of beef … This is a great recipe! Tenderising affects the texture not the flavour of the beef. 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. Perhaps next time I’ll use less baking soda and let it sit there for a shorter period of time. Heat a small dry wok until it’s very hot. He grew up in upstate New York, working through high school and college in restaurants with his father, a chef. It shouldn’t give the meat a taste right? As a super flexible and versatile meal the type of beef you use can easily vary for a similar result. Plus, the bite size pieces make it easy to eat! This method is for raw beef. 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). I used chuck roast and made beef broccoli and it came out so tender!! But the beauty of stir fries is that there's always a flavourful glossy sauce! This step tenderizes (baking soda) and hydrates (water) the beef. Chinese restaurants tenderise economical cuts of beef so they are tender and juicy in stir fries. When slicing the flank steak into small pieces, slice against the grain (perpendicular to the long lines of muscle). Which is good for novices like me! Instead of immediately stir-frying, let the meat sear for about 30 to 45 seconds, before starting to stir-fry. If you use this method on precooked beef, it will leave the meat with a baking soda taste. It can be marinated with wet or dry seasonings, or cooked plain. It’s about giving the beef an extra juicy texture. Hi Rose, I hope you love it! To make the sauce combine the soy sauce, honey, sriracha, ginger and garlic in a mixing bowl or measuring jug. I think my teenager & his friend will love it! Add oyster sauce and/or soy sauce to give your beef an extra flavor boost. 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. Because this is a Chinese restaurant method, I’m sharing this with stir fries like Beef and Broccoli and stir fried noodles in mind. If you’re looking to try your hand at making a tender beef stir fry, check out my recipes for … 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! will change the nutritional information in any recipe. If we don’t own a wok, how do we cook it in a frying pan? 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. Learn how your comment data is processed. his method of tenderising beef is suitable for sliced or small bite size pieces of beef, not a whole steak. This is how to tenderise beef with a Chinese restaurant method called “velveting beef”. 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. (And this is an awesome method of tenderizing, by the way.). Hi Mel, the meat needs to be sliced before velveting as using big pieces won’t absorb and be tender the whole way through. Cut along the fat lines and remove the thick membrane to get some neat chunks of beef for slicing. 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? You can use any high quality (expensive) steak in stir fries without tenderising (which is what fine dining Asian restaurants do). Beef can be marinated or seasoned before cooking, stir fried or deep fried, and it will be soft and tender, "velvet" like. You can add other aromatics such as minced garlic, freshly grated ginger, chili peppers, and sesame oil. A little more trimming and care is required to prepare the beef chuck steak for stir fry. Even when I under or over tenderised, it was still tender and juicy. Choose a cut of steak such as flank steak or better. Thank you for the broccoli recipe I’ll try it this week and report back. 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 … That is can you pop the bicarbonate on, rinse, pat dry then set aside? We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. It’s a quick and easy method that any home cook can do, any night of the week. Proceed with recipe of choice. We'll show you how select, cut, and marinate beef for your wok! Various online calculators also provide different results, depending on their sources. Because we’re using thin slices of beef here and it’s been tenderised, we don’t need to marinate for long. Instead of taking 10 minutes to brown, you … 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. 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). 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. I tried this method of tenderizing my meat tonight. Some recipes, including soups, will only require cooking the beef in water as the final step. Build your own stir fry using my All Purpose Chinese Stir Fry Sauce or Peanut Sauce for stir fries! See how the knife is positioned where it will cut the beef against the grain? Stir fry minced garlic and ginger until fragrant. Stir-fries are a simple way to incorporate a variety of meat, vegetables and grains into your diet in one dish. 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? Heat 1 tablespoon of olive oil in a large non stick skillet over a medium heat. Always let your beef rest after cooking and before … thank you – i love all your recipes! This is a game changer! It has a “velvety” texture. Or would that change the consistency and make it dry? Pictured below is the marinated beef before cooking. Meat should be sliced, vegetables chopped, sauces mixed, and aromatics minced, all before you turn up that heat. The first step is to add a good amount of baking soda to the beef––about 1 rounded teaspoon per pound of beef. Yes, there was a slightly fishy/sour smell but a very mindful rinse got rid of it. At $4.99 to $5.99 per pound, chuck steak is also more economical than flank steak. 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. Push the onion and garlic to the sides of the pan and add the beef strips into the centre. 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 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. So the beef flavour will only be as good as the cut you use. The velveting of beef is probably most common, since beef benefits more than other meats from this cooking technique. Stir Fry … Almost instantly after I added the baking soda, the meat smelled like seafood! And that’s it! Flank steak. Let meat rest and account for carryover cooking. 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. Do I add broccoli first, then the meat? Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! Tip in the beef, marinade and spring onions, stir fry for 2 … TheWoksofLife.com is written and produced for informational purposes only. Velveting does not affect the food whatsoever and won’t diminish your beef. I was hoping it would go away but it only got worse. Rectangular slices of beef are used for stir-fries with vegetables like beef and broccoli or beef and tofu. The most popular choices include flank steak, sirloin steak, rump steak and skirt steak. 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 is too strong and will over tenderise the outside before the inside is tenderised. Remove the meat from the pan to keep it from overcooking and drain. But don’t limit yourself to just Chinese recipes! Thank you for sharing. Salt it. Long strands of noodles like you have in Beef Lo Mein require beef to be cut into similar long thin strips. The meat … Chuck beef, gravy beef, oyster beef and other traditional stewing beef – 30 minutes, Economical steak cuts (eg. Cook the vegetables in a hot oiled pan or wok 4-5 minutes. 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. 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. My beef was fresh, and like others have said… my beef smelled fishy. Thank you so much for sharing this simple technique. Beef fried rice requires small chunks of meat to go with the small grains of rice. Can you do this method in advance? See? Add the beef back into the pan as called for in the recipe. And all you need is cornstarch. Simply velvet the meat then quickly stir-fryfry, searing it then remove from pan / wok. Your cheerful local Chinese restaurant is using economical stewing beef to make stir fries with ultra tender strips of beef by tenderising it! Add baking soda and water to the sliced beef and massage with hands until all of the liquid is absorbed. Boneless beef chuck steak is a more economical choice for beef stir fries. Hey Nagi! 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. Tap here to receive our FREE top 25 recipe book! Drizzle beef with sauce to taste (I added 5 Tbsp) and stir-fry another 1 min or until beef is fully … Cover the lid and cook for another 2-3 minutes until onion is soft. Use the right beef when whipping up a stir fry and the results will give you melt in your mouth texture and flavour. I have been wondering how to tenderise beef to stir fry. 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. Set aside for 1-2 hours. I only cook from your recipes and this the first that has gone so very wrong! Do I have to rinse the baking soda off in the short cut method? Required fields are marked *. 1. Hi Steve, thanks for sharing your thoughtful comments. It’s time to share some Chinese restaurant secrets on how to tenderize beef. Pictured below is the stir fry sauce / marinade for Chinese Beef and Broccoli. This makes slicing much easier and faster, as the firm beef does not slide under your knife and around the cutting board. Especially minced pork, as I find that the taste and smell of minced pork is quite strong when used making wonton. I feel there are merits to having a moist hydrated beef or a drier beef for stir fry dishes. I missed this step and ended up with super salty beef stroganoff that was inedible! After it’s been tenderised, go ahead and marinate it in whatever you want – wet sauce or dry seasonings. It also happens to be the most recommended cut of beef we use in our stir-fry recipes. 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). Heat a wok over a high heat. 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. Shake off excess water, then use paper towels to blot away excess water (doesn't need to be 100% dry). I assume it takes very little time to cook this thinly-sliced meat. When it hit the pan it truly smelled like scallops! Bill is the dad of The Woks of Life family. Most recipes use the two-stage browning approach: Brown meat cubes first, and then simmer them until tender. You can also use tenderised beef in place of chicken or pork in any of the stir fries. The flavour of the beef is not affected by the tenderising. I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. That said, we think searing beef imparts more flavor than the jau yau deep frying method. You know the kind you get from Chinese takeaways… yum! PS- I made this for the beef & broccoli noodles… so I was able to salvage the broccoli + noodles and added some mushrooms. Factors such as brands purchased, natural variations in fresh ingredients, etc. N x. Hi, is this something that can be done with mince, as you wouldn’t be able to rinse it out? Join my free email list to receive THREE free cookbooks! 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. As for the oyster sauce, it is not as commonly available in supermarkets as soy sauce, but hopefully that also changes. Your email address will not be published. … But it’s not – even steaks range from economical to high quality. Ever notice how the beef at Chinese restaurants is so incredibly tender, and how your stir fries at home are just never the same? To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. Thank you for the tip. Once cooked.. it was the oddest taste of old seafood + beef. You want the strips to be thin, about ¼-inch thick, so the pieces will cook quickly. That part was delish! This site uses Akismet to reduce spam. 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. ① Dissolve baking soda in water (for every 12 ounces of meat, use 1 teaspoon of baking soda and ½ cup of water). 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. Velveting beef begins with the steps we have explained above (involving tenderizing the beef and then marinating it with seasonings, oil and cornstarch). Easy preparation, however, does not equate to no preparation. I usually opt for flank steak because it strikes a good balance between budget friendliness and tenderness.Slice Against The Grain. Both recipes turned out fabulous. It’s called velveting beef. My fiance loves Asian food so I try to prepare different recipes when I stumble across them. Sprinkle over baking soda, toss with fingers to coat evenly. But there's another secret that will improve both the flavor and the texture of your proteins: proper marinating. You must rinse Linda!!! I tried rinsing the meat before cooking, to no avail. Drain. Thank you for sharing this!! I paired it with your mangolia beef dish and I’m speechless. Chinese restaurant chefs take some extra steps in preparing beef for their stir-fry dishes. The baking soda method is the simplest for every day purposes and just as effective which is why it’s the method I use. 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. In this photo, you can see the pattern of meat and fat where the grain runs vertically. Rinse beef well with tap water. Braising Stew Meat in the Oven Pre-heat the oven to 300 degrees Fahrenheit. Swirl the groundnut oil in the wok, add the beef and cook for 1 minute …