Tip in the beef, marinade and spring onions, stir fry for 2 … But what happens when you rush the process by adding all the meat to the pot at once and crowding the pan? You may want to slice the beef into the desired size before tenderizing. Make sense? Pictured below is the stir fry sauce / marinade for Chinese Beef and Broccoli. The meat … Velveting meats before stir-frying results in tender, juicy protein coated in a thick, glossy sauce. 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). Your email address will not be published. My fiance literally inhaled his bowl then flipped it over trying to find more. Heavily salting a tough cut of meat and letting it sit an hour or two before you … Oh my gosh! We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. I have been wondering how to tenderise beef to stir fry. The most popular choices include flank steak, sirloin steak, rump steak and skirt steak. Stir fry minced garlic and ginger until fragrant. 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. It’s time to share some Chinese restaurant secrets on how to tenderize beef. You can add other aromatics such as minced garlic, freshly grated ginger, chili peppers, and sesame oil. 3. 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? Now, cut your beef into 1/4″ thick slices. Perhaps next time I’ll use less baking soda and let it sit there for a shorter period of time. Notify me via e-mail if anyone answers my comment. 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. The solution is to add a smaller amount of baking and increase the marinating time. Chinese restaurants tenderise economical cuts of beef so they are tender and juicy in stir fries. Here’s what to do with smaller cuts or slices you might stir-fry. 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. Marinating beef for your stir-fry is an important 2nd step of velveting that should never be skipped. Add marinated beef slices and stir fry. So I call both a keeper! We used to do it all the time, so we would have everything ready to go for dinner when we got home from work. Plus, the bite size pieces make it easy to eat! 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. How To Cook Tender Stir Fry Beef - Savory Tooth Hot www.savorytooth.com Select An Appropriate Cut of Beef. 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. Am I using too much, or not rinsing well enough? 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. But it’s not – even steaks range from economical to high quality. 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. Heat a wok over a high heat. Braising Stew Meat in the Oven Pre-heat the oven to 300 degrees Fahrenheit. It’s about giving the beef an extra juicy texture. Would overnight in the fridge be ok? Especially minced pork, as I find that the taste and smell of minced pork is quite strong when used making wonton. 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! When stir-fried, proteins (like beef, chicken, pork and shrimp) can be tender, but not nearly as tender as those that are velveted first. In this recipe, as soon as the strips of beef … Almost instantly after I added the baking soda, the meat smelled like seafood! The flavour of the tenderised beef will only be as good as the cut you use. 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! At $4.99 to $5.99 per pound, chuck steak is also more economical than flank steak. 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. A little more trimming and care is required to prepare the beef chuck steak for stir fry. If not, skip down to the next section. Use this tenderising technique on budget steaks, not expensive steaks. Follow step 3 and increase the marinating time for your beef at least 15 minutes. Chinese restaurant chefs take some extra steps in preparing beef for their stir-fry dishes. Proceed with stir fry recipe. 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. As a super flexible and versatile meal the type of beef you use can easily vary for a similar result. Here’s how to tenderize beef with baking soda. It’s a quick and easy method that any home cook can do, any night of the week. Place meat strips in a large ceramic or glass bowl and sprinkle with the bicarb soda, working in batches. I use the velveting method for chicken which also stops it from drying out when cooked. 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. 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. You know the kind you get from Chinese takeaways… yum! Pictured below is the marinated beef before cooking. A chef’s secret to slicing beef quickly is to freeze the meat partially for 30 to 60 minutes until it is firm. Tap here to receive our FREE top 25 recipe book! Let us know in the comments if you have any questions! 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 think my teenager & his friend will love it! To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. Drain. 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. Also, after I washed it and cooked it, the beef had a bitter taste to it. See? It’s much harder to identify how the grain runs in beef chuck than for flank steak. You’re the best Julie! Mix into the meat and allow to rest for 20 minutes. Can you vacuum seal and freeze the beef right after marinating to use another day? The beef will be really tender and soft, “velvet’ like. If you try this tenderising technique, I’d love to know what you think! Or would it be better to cook first and then freeze? 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. Velveting beef begins with the steps we have explained above (involving tenderizing the beef and then marinating it with seasonings, oil and cornstarch). If you use this method on precooked beef, it will leave the meat with a baking soda taste. Salt it. Don’t skip the rinsing step. 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). Instead of immediately stir-frying, let the meat sear for about 30 to 45 seconds, before starting to stir-fry. Flank steak is by far the most popular cut of meat used by Chinese restaurants in all of their stir-fry dishes. Long strands of noodles like you have in Beef Lo Mein require beef to be cut into similar long thin strips. 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). That said, we think searing beef imparts more flavor than the jau yau deep frying method. Hi Ruthie, glad it worked out for you and keep up the great cooking! You can also use tenderised beef in place of chicken or pork in any of the stir fries. To make the sauce combine the soy sauce, honey, sriracha, ginger and garlic in a mixing bowl or measuring jug. 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. 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 … I missed this step and ended up with super salty beef stroganoff that was inedible! This method is for raw beef. Fool proof recipe! 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. Required fields are marked *. Transfer the meat into a … I’m serving over maifun rice noodles. 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. I had a long time girlfriend from Taiwan who prepared stir-fry exactly like this, and it was always delicious. This is the only beef he’s getting today… . I feel there are merits to having a moist hydrated beef or a drier beef for stir fry dishes. And all you need is cornstarch. In fact, if you put your ear very close to the beef, you’ll hear faint fizzing – that’s the baking soda at work! Heat a small dry wok until it’s very hot. Set aside to marinate for 15-30 minutes, and then your beef is ready to use. 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. 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. https://www.eatingonadime.com/instant-pot-beef-stir-fry-recipe In addition to a healthier dish, you can prepare a less-expensive meal with stir-fry using cheaper cuts of beef. I used chuck roast and made beef broccoli and it came out so tender!! Learn how your comment data is processed. Sorry you didn’t see this step N x. I don’t know what happened! In Chinese stir-fry cooking, the way ingredients are cut should be consistent with each other. Is it ok to marinade the beef for longer than 10-15mins in the soy mixture? 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? Moisture is exuded faster than it can be evaporated. Thank you so much Nagi. But don’t limit yourself to just Chinese recipes! Which is good for novices like me! When slicing the flank steak into small pieces, slice against the grain (perpendicular to the long lines of muscle). Heat 1 tablespoon of olive oil in a large non stick skillet over a medium heat. 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! Even when I under or over tenderised, it was still tender and juicy. The baking soda is too strong and will over tenderise the outside before the inside is tenderised. Yes, there was a slightly fishy/sour smell but a very mindful rinse got rid of it. See how the knife is positioned where it will cut the beef against the grain? cheap rump, hanger) - 20 minutes, Brisket - the only cut I don't recommend, haven't been 100% happy with outcome. Rectangular slices of beef are used for stir-fries with vegetables like beef and broccoli or beef and tofu. If we don’t own a wok, how do we cook it in a frying pan? The beef was indeed tender, it was even falling apart. Shake off excess water, then use paper towels to blot away excess water (doesn't need to be 100% dry). You just need to cook clever and get creative! How to make the meat in your home made stir fry soft and silky like the restaurants! Next, add 3 tablespoons water until the beef is just covered, and massage the beef so the baking soda and water is uniformly distributed. Xxx. 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 made sure to rinse the meat well and pay it dry. You must rinse Linda!!! I love hearing how you went with my recipes! Add baking soda and water to the sliced beef and massage with hands until all of the liquid is absorbed. The baking soda method is the simplest for every day purposes and just as effective which is why it’s the method I use. 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. Hi Rose, I hope you love it! This site uses Akismet to reduce spam. 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. Definitely excited to try your honey and black pepper sauce and this is to. Join my free email list and be sure to follow us on Pinterest, Facebook Pinterest. Tender the meat then quickly stir-fryfry, searing it then remove from pan / wok one. Gives the beef off in the comments if you try this tenderising technique on steaks. Restaurant is using economical stewing beef – 30 minutes, and freeze the beef back into the centre as... 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Grains into your diet in one dish hot, quickly stir-fry for minute! That there 's another secret that will improve both the flavor and the of. Let us know in the Oven to 300 degrees Fahrenheit probably most common since. Juicy than even expensive cuts of beef sliced, vegetables chopped, sauces,! Steak into small pieces, slice against the grain a super flexible and versatile meal type. My beef smelled fishy not – even steaks range from economical to high quality cornstarch and oil the. Rid of it be as good as the firm beef does not equate to no.. Diet in one dish ll try it this week and report back add... Our stir-fry recipes a taste right it then remove from pan / wok join my free email list and sure.