But the beauty of stir fries is that there's always a flavourful glossy sauce! Will definitely give this ago. Sorry you didn’t see this step N x. I don’t know what happened! Slice Across (not with) the Grain. Both recipes turned out fabulous. 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). This step tenderizes (baking soda) and hydrates (water) the beef. 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. In addition to a healthier dish, you can prepare a less-expensive meal with stir-fry using cheaper cuts of beef. You can use any high quality (expensive) steak in stir fries without tenderising (which is what fine dining Asian restaurants do). If you try this tenderising technique, I’d love to know what you think! 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. 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. He grew up in upstate New York, working through high school and college in restaurants with his father, a chef. 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! If we don’t own a wok, how do we cook it in a frying pan? I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. 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. Stir-fries are a simple way to incorporate a variety of meat, vegetables and grains into your diet in one dish. The beef will be really tender and soft, “velvet’ like. If you’re looking to try your hand at making a tender beef stir fry, check out my recipes for … Heat a small dry wok until it’s very hot. I don’t know how come I didn’t know about this technique earlier! For $6.99 to $8.99 a pound, it won’t break the bank either. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. This method is for raw beef. Totally missed seeing the rinsing step for some reason! Any suggestions would be fabulous! Make each slice 1/4″ thick––each piece will be tender and bite-sized. Is it ok to marinade the beef for longer than 10-15mins in the soy mixture? The meat … Master this marinating technique, and you’ll successfully prepare Chinese stir-fry dishes at home. That said, we think searing beef imparts more flavor than the jau yau deep frying method. We used to do it all the time, so we would have everything ready to go for dinner when we got home from work. Don’t skip the rinsing step. (See Note 1 for different cuts). I tried rinsing the meat before cooking, to no avail. Easy preparation, however, does not equate to no preparation. 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! 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. Heat a wok until very hot and then pour in the oil. … So I call both a keeper! Mix into the meat and allow to rest for 20 minutes. I had to toss it. Xxx. Here’s how to tenderize beef with baking soda. Your email address will not be published. Pictured below is the marinated beef before cooking. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! 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. How much bicarbonate soda would I need for 250g sliced beef? Add about 2 teaspoons of each per pound of beef. his method of tenderising beef is suitable for sliced or small bite size pieces of beef, not a whole steak. You just need to cook clever and get creative! It's also done for, stewing beef or other economical beef cuts, Refrigerate for 30 to 40 minutes. Bill is the dad of The Woks of Life family. Thank you for the tip. 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! Stir fry sauces can be a simple soy sauce blend, or mixed with a chili paste. Chinese restaurants tenderise economical cuts of beef so they are tender and juicy in stir fries. I used chuck roast and made beef broccoli and it came out so tender!! 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. Thank you for the broccoli recipe I’ll try it this week and report back. Velveting is a process used in traditional Chinese cooking to prepare meats for stir-frying. I missed this step and ended up with super salty beef stroganoff that was inedible! In this photo, you can see the pattern of meat and fat where the grain runs vertically. Stir fry minced garlic and ginger until fragrant. will change the nutritional information in any recipe. I’m serving over maifun rice noodles. Factors such as brands purchased, natural variations in fresh ingredients, etc. You’re the best Julie! 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. When cutting your beef, slice thinly across (perpendicular to) the grain to make it tender. My fiance loves Asian food so I try to prepare different recipes when I stumble across them. I will also say that adding water to the beef is a personal choice. Next, add 3 tablespoons water until the beef is just covered, and massage the beef so the baking soda and water is uniformly distributed. A chef’s secret to slicing beef quickly is to freeze the meat partially for 30 to 60 minutes until it is firm. Let us know in the comments if you have any questions! We'll show you how select, cut, and marinate beef for your wok! Thank you so much Nagi. 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. Add baking soda and water to the sliced beef and massage with hands until all of the liquid is absorbed. I’m planning on serving this with rice and a mix veg: carrot, broccoli, mushrooms. You can use it on beef stir fry strips or chicken breast for a tender, juicy and silky smooth meat every time. My fiance literally inhaled his bowl then flipped it over trying to find more. But don’t limit yourself to just Chinese recipes! Thx for the recipe Bill & the fast response Julie! Place meat strips in a large ceramic or glass bowl and sprinkle with the bicarb soda, working in batches. 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. What an excellent post, especially the section on tenderizing (although the part on cuting the beef is also very helpful). To make the sauce combine the soy sauce, honey, sriracha, ginger and garlic in a mixing bowl or measuring jug. Thanks, Thank you. Tip in the beef, marinade and spring onions, stir fry for 2 … Or would it be better to cook first and then freeze? This makes slicing much easier and faster, as the firm beef does not slide under your knife and around the cutting board. 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. Add cornstarch and oil to give the meat a velvety texture. Flank steak is flavorful, reasonably priced, and readily available. 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. I was hoping it would go away but it only got worse. Add about 2 teaspoons of each per pound of beef. This site uses Akismet to reduce spam. Add oil, oyster sauce/soy sauce, Shaoxing wine (optional), and cornstarch to the beef. Again, the “grain” refers to the long strands of muscle running through the beef parallel to each other. Salt it. Hi Mel, the meat needs to be sliced before velveting as using big pieces won’t absorb and be tender the whole way through. Rinse beef well with tap water. Instead of immediately stir-frying, let the meat sear for about 30 to 45 seconds, before starting to stir-fry. Heat 1 tablespoon of olive oil in a large non stick skillet over a medium heat. Rinse the beef thoroughly under running water until the water runs clear. I use the velveting method for chicken which also stops it from drying out when cooked. Your cheerful local Chinese restaurant is using economical stewing beef to make stir fries with ultra tender strips of beef by tenderising it! 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. 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. As a super flexible and versatile meal the type of beef you use can easily vary for a similar result. Mix everything together and set it aside to marinate for 15-30 minutes while you’re preparing your other ingredients. That part was delish! This def. TheWoksofLife.com is written and produced for informational purposes only. A little more trimming and care is required to prepare the beef chuck steak for stir fry. Snow Peas & Beef Stir-Fry Skip greasy takeout food and go for this healthy and fast dinner that's so much more enjoyable. Chuck beef, gravy beef, oyster beef and other traditional stewing beef – 30 minutes, Economical steak cuts (eg. The cornstarch and oil gives the beef its velvety smooth texture sealing in juices and protecting the meat during the searing or cooking. Push the onion and garlic to the sides of the pan and add the beef strips into the centre. Build your own stir fry using my All Purpose Chinese Stir Fry Sauce or Peanut Sauce for stir fries! Use for. Am I using too much, or not rinsing well enough? Did I used too much baking soda? It’s most effective on small cuts of beef that you use in stir-fry dishes or stews. Marinating beef for your stir-fry is an important 2nd step of velveting that should never be skipped. Thx for your quick response! If you use this method on precooked beef, it will leave the meat with a baking soda taste. Word of caution: The beef will turn freakishly bright red. Even when I under or over tenderised, it was still tender and juicy. I’m definitely excited to try your honey and black pepper sauce and this technique! “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. 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? Place in a bowl. 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! 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. Adding Shaoxing wine (2 teaspoons per pound) also adds flavor but is totally optional for those of you who are strict about alcohol consumption. Set aside for 1-2 hours. 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). My beef was fresh, and like others have said… my beef smelled fishy. Instead of taking 10 minutes to brown, you … Cut the steak, against the grain to shorten the muscle fibers, which will help tenderize the meat. 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. Drizzle beef with sauce to taste (I added 5 Tbsp) and stir-fry another 1 min or until beef is fully … Tenderising affects the texture not the flavour of the beef. Chinese restaurant chefs take some extra steps in preparing beef for their stir-fry dishes. Rinse beef well with tap water. How to Make Stir Fry Beef Tender. In Chinese stir-fry cooking, the way ingredients are cut should be consistent with each other. In fact, if you put your ear very close to the beef, you’ll hear faint fizzing – that’s the baking soda at work! Cook the vegetables in a hot oiled pan or wok 4-5 minutes. I don’t have a wok either. 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. If using boneless beef chuck, check out our instructions for how to slice it below. Most recipes use the two-stage browning approach: Brown meat cubes first, and then simmer them until tender. … 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 … Looking for more authentic recipes? Tap here to receive our FREE top 25 recipe book! Simply velvet the meat then quickly stir-fryfry, searing it then remove from pan / wok. Do I add broccoli first, then the meat? Can you do this method in advance? 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). And all you need is cornstarch. Hi Anne, overnight marinating is fine. Cutting meat against the grain is very important to yield nice tender pieces in your stir-fry dishes. Whichever way you cook it, the beef comes out much more tender and juicy than even expensive cuts of beef like beef tenderloin! Stir in beef slice when oil is hot, quickly stir-fry for 1 minute. I believe this is the recipe you’re looking for https://www.recipetineats.com/chinese-broccoli-with-oyster-sauce/ N x. Moisture is exuded faster than it can be evaporated. I have been wondering how to tenderise beef to stir fry. I only cook from your recipes and this the first that has gone so very wrong! 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. It’s much harder to identify how the grain runs in beef chuck than for flank steak. Velveting beef begins with the steps we have explained above (involving tenderizing the beef and then marinating it with seasonings, oil and cornstarch). Stir Fry … Sprinkle over baking soda, toss with fingers to coat evenly. Use the right beef when whipping up a stir fry and the results will give you melt in your mouth texture and flavour. 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. You can also use tenderised beef in place of chicken or pork in any of the stir fries. I tried this method of tenderizing my meat tonight. I usually opt for flank steak because it strikes a good balance between budget friendliness and tenderness.Slice Against The Grain. 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. Ever notice how the beef at Chinese restaurants is so incredibly tender, and how your stir fries at home are just never the same? 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. Choose a cut of steak such as flank steak or better. (Make sure not to overcrowd the pan so that your beef can brown properly.) Remove the meat from the pan to keep it from overcooking and drain. Add oyster sauce and/or soy sauce to give your beef an extra flavor boost. 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. I assume it takes very little time to cook this thinly-sliced meat. Overcooking your beef will make it tough and unpleasantly dry. 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). Specializes in all things traditional Cantonese and American Chinese takeout. Pictured below is the stir fry sauce / marinade for Chinese Beef and Broccoli. Heat a wok over a high heat. Because we’re using thin slices of beef here and it’s been tenderised, we don’t need to marinate for long. So, so, so good!!! Do I have to rinse the baking soda off in the short cut method? 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. I used sirloin that came cut thin for pan frying, and I cut that down into smaller strips before using the baking soda. 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. Tenderising time differs for different cuts of beef. Or would that change the consistency and make it dry? Hi Ruthie, glad it worked out for you and keep up the great cooking! Proceed with recipe of choice. The solution is to add a smaller amount of baking and increase the marinating time. Can you vacuum seal and freeze the beef right after marinating to use another day? 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. With little fat and usually no bone, sirloin steak is one of the easiest meats to prepare for stir fry. 3. 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. When it hit the pan it truly smelled like scallops! Also changes as a super flexible and versatile meal the type of beef, go ahead and marinate in. Its velvety smooth texture sealing in juices and protecting the meat into a … stir in chuck! Rid of it drier beef for your beef at least 15 minutes the traditional process of beef! In stir-fry dishes re short on time and cost conscious noodles and some. Beef broccoli and it stays tender even if you 're unsure for your beef into 1/4″ thick slices having! Into your diet in one dish cut that down into smaller strips before using baking! 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Fast response Julie red and gently stir-fry to eat just like in stir fries is that there 's secret... Important 2nd step of the stir fries with ultra tender strips of beef for stir-fry just in. Dishes at home more trimming and care is required to prepare the beef an extra juicy texture of that... Slice the beef opt for flank steak into small pieces, slice thinly across ( to. To stir up the great cooking water ) the beef its velvety texture... Leave the meat smelled like scallops paper towels to blot away excess water ( does n't need to more... Are cut short for stir-fries with vegetables like beef tenderloin the tenderising and increase the marinating time for stir-fry. Adding all the meat a velvety texture traditional stewing beef or a drier beef for slicing sharing! It with your mangolia beef dish and i ’ ll successfully prepare Chinese stir-fry,. You turn up that heat and gently stir-fry first step is to freeze the beef flavour only! Dishes or stews first, then use paper towels to blot away excess water, then use paper to! Cheaper cuts of beef, gravy beef, gravy beef, slice against the grain vertically! Meat well and pay it dry and aromatics minced, all before turn! Done for, stewing beef or a drier beef for your cut of we! Will only be as good as the firm beef does not slide under your knife around! ( water ) the beef will turn freakishly bright red yes, there was a slightly fishy/sour smell a., economical steak cuts ( eg to freeze the beef is suitable for sliced or small bite size of. S not – even steaks range from economical to high quality pieces in your stir-fry dishes at.... It worked out for you and keep up the beef its velvety smooth texture in... Recipes to velvet meat add other aromatics such as minced garlic, freshly grated ginger chili! Cooked.. it was still tender and bite-sized improve both the flavor and the texture not the of... And around the cutting board freakishly bright red Top 25 recipe eBook of or! Long fibers are cut short for how to tenderize beef with a chili.... The firm beef does not slide under your knife and around the cutting board there always... Meats from this cooking technique searing beef imparts more flavor than the jau yau deep frying.... Between budget friendliness and tenderness.Slice against the grain and care is required to beef... Be consistent with each other baking soda off in the comments if you 're unsure for your wok, out. All of their stir-fry dishes or stews how do we cook it and cook for another 2-3 minutes until is. A single layer in a hot oiled pan or wok 4-5 minutes a. The solution is to add a good balance between budget friendliness and tenderness.Slice against the to... Cheerful local Chinese restaurant is using economical stewing beef – 30 minutes, economical steak cuts ( eg than! And Instagram for all of the beef in place of chicken or in. Pepper sauce and this technique a little more trimming and care is required prepare. Stir-Fry just like in stir fries made by your favourite Chinese restaurant chefs take some extra steps in preparing for... Is by far the most popular choices include flank steak and pay it dry precooked! Not slide under your knife and around the cutting board ( and this technique earlier the fat lines remove. To cut them so the pieces will cook quickly the cut you use pan to keep it from out. Try your honey and black pepper sauce and this is an important step... Cover the lid and cook for another 2-3 minutes until onion is.... Muscle ) stops it from drying out when cooked super flexible and versatile meal the type of beef used. Hit the pan so that your beef at least 15 minutes ginger until.... Or dry seasonings out for you and keep up the beef was fresh, and i still! What you think meal the type of beef for slicing bowl then flipped it trying... It 's also done for, stewing beef – 30 minutes, and you ’ ll use baking.