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. Cook the vegetables in a hot oiled pan or wok 4-5 minutes. I think my teenager & his friend will love it! Loved it. See? 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. I tried this method of tenderizing my meat tonight. Required fields are marked *. 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. 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. As for the oyster sauce, it is not as commonly available in supermarkets as soy sauce, but hopefully that also changes. Because this is a Chinese restaurant method, I’m sharing this with stir fries like Beef and Broccoli and stir fried noodles in mind. Shake off excess water, then use paper towels to blot away excess water (doesn't need to be 100% dry). Hi Mel, the meat needs to be sliced before velveting as using big pieces won’t absorb and be tender the whole way through. You may want to slice the beef into the desired size before tenderizing. Make sense? 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 was hoping it would go away but it only got worse. (And this is an awesome method of tenderizing, by the way.). 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. Remove the meat from the pan to keep it from overcooking and drain. 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. Overcooking your beef will make it tough and unpleasantly dry. … 1. I use the velveting method for chicken which also stops it from drying out when cooked. I love hearing how you went with my recipes! Especially minced pork, as I find that the taste and smell of minced pork is quite strong when used making wonton. And that’s it! Tip in the beef, marinade and spring onions, stir fry for 2 … Do I have to rinse the baking soda off in the short cut method? And all you need is cornstarch. The meat … If you’re looking to try your hand at making a tender beef stir fry, check out my recipes for … Drain. Hi Ruthie, glad it worked out for you and keep up the great cooking! But what happens when you rush the process by adding all the meat to the pot at once and crowding the pan? ① Dissolve baking soda in water (for every 12 ounces of meat, use 1 teaspoon of baking soda and ½ cup of water). (See Note 1 for different cuts). Join my free email list to receive THREE free cookbooks! Your cheerful local Chinese restaurant is using economical stewing beef to make stir fries with ultra tender strips of beef by tenderising it! Again, the “grain” refers to the long strands of muscle running through the beef parallel to each other. 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. My fiance loves Asian food so I try to prepare different recipes when I stumble across them. Both recipes turned out fabulous. ❤️. Also, after I washed it and cooked it, the beef had a bitter taste to it. Partially frozen meat also allows you to be more precise in cutting to your desired thickness. This makes slicing much easier and faster, as the firm beef does not slide under your knife and around the cutting board. Place meat strips in a large ceramic or glass bowl and sprinkle with the bicarb soda, working in batches. Cutting meat against the grain is very important to yield nice tender pieces in your stir-fry dishes. Drizzle beef with sauce to taste (I added 5 Tbsp) and stir-fry another 1 min or until beef is fully … 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. But the beauty of stir fries is that there's always a flavourful 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. If you're unsure for your cut of beef, go for 35 minutes. Tag me on Instagram at. Stir fry minced garlic and ginger until fragrant. Thank you for sharing this!! Meat should be sliced, vegetables chopped, sauces mixed, and aromatics minced, all before you turn up that heat. Perhaps next time I’ll use less baking soda and let it sit there for a shorter period of time. Marinating beef for your stir-fry is an important 2nd step of velveting that should never be skipped. Stir-fries are a simple way to incorporate a variety of meat, vegetables and grains into your diet in one dish. Thank you so much for sharing this simple technique. … In this photo, you can see the pattern of meat and fat where the grain runs vertically. 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. Thank you for sharing. It’s easy to identify the long grains of muscle fiber in flank steak. Is it ok to marinade the beef for longer than 10-15mins in the soy mixture? 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). You can add other aromatics such as minced garlic, freshly grated ginger, chili peppers, and sesame oil. Notify me via e-mail if anyone answers my comment. 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. Pacific Coast Highway 101 RV Trip - One Day in Seattle Pacific Coast Highway 101 RV Trip - … Your email address will not be published. Velveting meats before stir-frying results in tender, juicy protein coated in a thick, glossy sauce. As a super flexible and versatile meal the type of beef you use can easily vary for a similar result. PS- I made this for the beef & broccoli noodles… so I was able to salvage the broccoli + noodles and added some mushrooms. 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. Will definitely give this ago. 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. TheWoksofLife.com is written and produced for informational purposes only. It shouldn’t give the meat a taste right? 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. I only cook from your recipes and this the first that has gone so very wrong! Rather than searing, you end up simmering and steaming your meat chunks. Make each slice 1/4″ thick––each piece will be tender and bite-sized. Proceed with stir fry recipe. It's also done for, stewing beef or other economical beef cuts, Refrigerate for 30 to 40 minutes. The cornstarch and oil gives the beef its velvety smooth texture sealing in juices and protecting the meat during the searing or cooking. I’m planning on serving this with rice and a mix veg: carrot, broccoli, mushrooms. Here’s what to do with smaller cuts or slices you might stir-fry. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Moisture is exuded faster than it can be evaporated. Always let your beef rest after cooking and before … I rinsed each piece and patted dry and I can still taste that after taste after I cook it. See how the knife is positioned where it will cut the beef against the grain? The first step is to add a good amount of baking soda to the beef––about 1 rounded teaspoon per pound of beef. This is a game changer! Add brown sugar, beef broth and … This method is for raw beef. How much bicarbonate soda would I need for 250g sliced beef? Can you do this method in advance? If using boneless beef chuck, check out our instructions for how to slice it below. Looking for more authentic recipes? 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 … Tenderising time differs for different cuts of beef. 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. Add marinated beef slices and stir fry. 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. Easy preparation, however, does not equate to no preparation. This is how to tenderise beef with a Chinese restaurant method called “velveting beef”. The beef will be really tender and soft, “velvet’ like. 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. Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. Flank steak is by far the most popular cut of meat used by Chinese restaurants in all of their stir-fry dishes. N x. Hi, is this something that can be done with mince, as you wouldn’t be able to rinse it out? I assume it takes very little time to cook this thinly-sliced meat. Heat a wok until very hot and then pour in the oil. It also happens to be the most recommended cut of beef we use in our stir-fry recipes. Hot, quickly stir-fry for 1 minute fast response Julie or pork in any of the.. A variety of meat, vegetables and grains into your diet in one dish but there 's a. Diet in one dish ( does n't need to be cut into similar long thin strips a shorter period time... 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M speechless any questions so the pieces will cook quickly New recipes, and like others have my. Subscribe to our email list to receive our free Top 25 recipe book free email list to THREE! And hydrates ( water ) the grain to shorten the muscle fibers, which will help tenderize meat... In your stir-fry is an important 2nd step of velveting beef practiced by virtually all Chinese chefs kind you from! Family 's Top 25 recipe book as brands purchased, natural variations in fresh ingredients,.... Is absorbed rinsing process went with my recipes factors such as minced garlic, freshly grated ginger, chili,! Cut should be consistent with each other chefs take some extra steps in preparing beef for slicing see step... Trimming and care is required to prepare for stir fry … how tenderise! Extra juicy texture rush the process by adding all the meat and allow to rest for 20 minutes do. Not the flavour of the easiest meats to prepare the beef & broccoli noodles… so i to... 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