Would overnight in the fridge be ok? Set aside to marinate for 15-30 minutes, and then your beef is ready to use. Hey Nagi! 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 you try this tenderising technique, I’d love to know what you think! I usually opt for flank steak because it strikes a good balance between budget friendliness and tenderness.Slice Against The Grain. But don’t limit yourself to just Chinese recipes! So I call both a keeper! How much bicarbonate soda would I need for 250g sliced beef? Add the beef back into the pan as called for in the recipe. It’s called velveting beef. Don’t be alarmed – that’s just what happens. Use the right beef when whipping up a stir fry and the results will give you melt in your mouth texture and flavour. (And this is an awesome method of tenderizing, by the way.). Slice beef thinly against the grain. I rinsed each piece and patted dry and I can still taste that after taste after I cook it. Meat should be sliced, vegetables chopped, sauces mixed, and aromatics minced, all before you turn up that heat. Chinese restaurants tenderise economical cuts of beef so they are tender and juicy in stir fries. Flank steak. You can add other aromatics such as minced garlic, freshly grated ginger, chili peppers, and sesame oil. 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. The secret is tenderising the meat. See how the knife is positioned where it will cut the beef against the grain? N x. Hi, is this something that can be done with mince, as you wouldn’t be able to rinse it out? Stir Fry … A little more trimming and care is required to prepare the beef chuck steak for stir fry. But it’s not – even steaks range from economical to high quality. Let us know in the comments if you have any questions! 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. How to make the meat in your home made stir fry soft and silky like the restaurants! 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. The beef will be really tender and soft, “velvet’ like. I use the velveting method for chicken which also stops it from drying out when cooked. This makes slicing much easier and faster, as the firm beef does not slide under your knife and around the cutting board. In this recipe, as soon as the strips of beef … 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 great recipe! I’m definitely excited to try your honey and black pepper sauce and this technique! Did I used too much baking soda? So the beef flavour will only be as good as the cut you use. Salt it. Thanks in advance! Add marinated beef slices and stir fry. 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? Stir fry sauces can be a simple soy sauce blend, or mixed with a chili paste. It’s most effective on small cuts of beef that you use in stir-fry dishes or stews. Cover the lid and cook for another 2-3 minutes until onion is soft. Heat a small dry wok until it’s very hot. 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 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. My beef was fresh, and like others have said… my beef smelled fishy. Looking for more authentic recipes? Learn how to prepare beef for stir-fry just like professional chefs do in Chinese restaurant kitchens. Cutting against the grain means cutting across those strands, so the long strands of muscle can be made shorter to create small, tender pieces. Various online calculators also provide different results, depending on their sources. Follow step 3 and increase the marinating time for your beef at least 15 minutes. It’s time to share some Chinese restaurant secrets on how to tenderize beef. Proceed with stir fry recipe. My stir fry’s will never be the same! 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. Tenderizing your beef is the first step of the traditional process of velveting beef practiced by virtually all Chinese chefs. You may want to slice the beef into the desired size before tenderizing. 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. Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. It’s much harder to identify how the grain runs in beef chuck than for flank steak. Or would it be better to cook first and then freeze? 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. 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! Thanks, Thank you. 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. The solution is to add a smaller amount of baking and increase the marinating time. That part was delish! 3. Ever notice how the beef at Chinese restaurants is so incredibly tender, and how your stir fries at home are just never the same? Add oyster sauce and/or soy sauce to give your beef an extra flavor boost. Pictured below is the marinated beef before cooking. Nagi.. what did I do!? The beef was indeed tender, it was even falling apart. Heat a wok over a high heat. For $6.99 to $8.99 a pound, it won’t break the bank either. Tenderising time differs for different cuts of beef. (Note 3). Drizzle beef with sauce to taste (I added 5 Tbsp) and stir-fry another 1 min or until beef is fully … I don’t have a wok either. Place meat strips in a large ceramic or glass bowl and sprinkle with the bicarb soda, working in batches. Tag me on Instagram at. Use your hands to stir up the beef during the rinsing process. Here’s how to tenderize beef with baking soda. Use a good chef’s knife and as always, be careful when working with sharp knives! Instead of taking 10 minutes to brown, you … Always let your beef rest after cooking and before … This def. What an excellent post, especially the section on tenderizing (although the part on cuting the beef is also very helpful). That is can you pop the bicarbonate on, rinse, pat dry then set aside? You’re the best Julie! It's also done for, stewing beef or other economical beef cuts, Refrigerate for 30 to 40 minutes. You just need to cook clever and get creative! 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! It shouldn’t give the meat a taste right? Or would that change the consistency and make it dry? Pacific Coast Highway 101 RV Trip - One Day in Seattle Pacific Coast Highway 101 RV Trip - … 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. My fiance loves Asian food so I try to prepare different recipes when I stumble across them. How To Cook Tender Stir Fry Beef - Savory Tooth Hot www.savorytooth.com Select An Appropriate Cut of Beef. Velveting is a process used in traditional Chinese cooking to prepare meats for stir-frying. I used chuck roast and made beef broccoli and it came out so tender!! If you're unsure for your cut of beef, go for 35 minutes. When it hit the pan it truly smelled like scallops! The flavour of the beef is not affected by the tenderising. Long strands of noodles like you have in Beef Lo Mein require beef to be cut into similar long thin strips. This step tenderizes (baking soda) and hydrates (water) the beef. We'll show you how select, cut, and marinate beef for your wok! Don’t skip the rinsing step. How to Make Stir Fry Beef Tender. Master this marinating technique, and you’ll successfully prepare Chinese stir-fry dishes at home. You can also use tenderised beef in place of chicken or pork in any of the stir fries. When slicing the flank steak into small pieces, slice against the grain (perpendicular to the long lines of muscle). Here’s what to do with smaller cuts or slices you might stir-fry. Sprinkle over baking soda, toss with fingers to coat evenly. I assume it takes very little time to cook this thinly-sliced meat. Beef can be marinated or seasoned before cooking, stir fried or deep fried, and it will be soft and tender, "velvet" like. 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. No deep frying, no special equipment. I believe this is the recipe you’re looking for https://www.recipetineats.com/chinese-broccoli-with-oyster-sauce/ N x. Required fields are marked *. In Chinese stir-fry cooking, the way ingredients are cut should be consistent with each other. Add about 2 teaspoons of each per pound of beef. Oh my gosh! Yes, there was a slightly fishy/sour smell but a very mindful rinse got rid of it. The baking soda is too strong and will over tenderise the outside before the inside is tenderised. Build your own stir fry using my All Purpose Chinese Stir Fry Sauce or Peanut Sauce for stir fries! 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. It’s about giving the beef an extra juicy texture. And then position each piece to cut them so the long fibers are cut short. After it’s been tenderised, go ahead and marinate it in whatever you want – wet sauce or dry seasonings. Remove the meat from the pan to keep it from overcooking and drain. This method is for raw beef. 1. Sorry you didn’t see this step N x. I don’t know what happened! Beef fried rice requires small chunks of meat to go with the small grains of rice. Once cooked.. it was the oddest taste of old seafood + beef. Some recipes, including soups, will only require cooking the beef in water as the final step. Today I show you 2 recipes to velvet meat. 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. Make each slice 1/4″ thick––each piece will be tender and bite-sized. It can be marinated with wet or dry seasonings, or cooked plain. ① Dissolve baking soda in water (for every 12 ounces of meat, use 1 teaspoon of baking soda and ½ cup of water). The cornstarch and oil gives the beef its velvety smooth texture sealing in juices and protecting the meat during the searing or 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. Hi Anne, overnight marinating is fine. Learn how your comment data is processed. This is the only beef he’s getting today… . 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. And it stays tender even if you overcook the beef! Any suggestions would be fabulous! 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. I was hoping it would go away but it only got worse. Adding Single-Ingredient Tenderizers Soak the beef in water and baking soda for a cheap solution. Cook the vegetables in a hot oiled pan or wok 4-5 minutes. To make the sauce combine the soy sauce, honey, sriracha, ginger and garlic in a mixing bowl or measuring jug. It also happens to be the most recommended cut of beef we use in our stir-fry recipes. ❤️. But what happens when you rush the process by adding all the meat to the pot at once and crowding the pan? 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. Rinse the beef thoroughly under running water until the water runs clear. This is how to tenderise beef with a Chinese restaurant method called “velveting beef”. 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 onion when beef slice is still partially red and gently stir-fry. Marinating beef for your stir-fry is an important 2nd step of velveting that should never be skipped. Rinse beef well with tap water. Mix everything together and set it aside to marinate for 15-30 minutes while you’re preparing your other ingredients. I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. I tried this method of tenderizing my meat tonight. 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. 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. I love hearing how you went with my recipes! his method of tenderising beef is suitable for sliced or small bite size pieces of beef, not a whole steak. Cut, the beef is ready to use another day before cooking, the flavour. Short cut method when oil is hot, quickly stir-fry for 1 minute and broccoli by the... Roast and made beef broccoli and it was always delicious ( baking added. 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