Add treated ground beef to pot and cook, while stirring and breaking up into chunks. Moisture is exuded faster than it can be evaporated. Make sure it’s cut … Rinse beef well with tap water. chicken, pork, or beef So, so, so good!!! I used sirloin that came cut thin for pan frying, and I cut that down into smaller strips before using the baking soda. Notify me via e-mail if anyone answers my comment. 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! I’m planning on serving this with rice and a mix veg: carrot, broccoli, mushrooms. Am I using too much, or not rinsing well enough? Tag me on Instagram at. Your cheerful local Chinese restaurant is using economical stewing beef to make stir fries with ultra tender strips of beef by tenderising it! I actually mention this in the post – https://www.recipetineats.com/velveting-chicken-chinese-restaurant-tenderise-chicken/ N x, I never knew this and I’ve been cooking for over 40yrs now. I made sure to rinse the meat well and pay it dry. The baking soda method is the simplest for every day purposes and just as effective which is why it’s the method I use. Hi Roz – yes! N x. Hi, is this something that can be done with mince, as you wouldn’t be able to rinse it out? his method of tenderising beef is suitable for sliced or small bite size pieces of beef, not a whole steak. Because we’re using thin slices of beef here and it’s been tenderised, we don’t need to marinate for long. So I call both a keeper! 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. Heavily salting a tough cut of meat and letting it sit an hour or two before you … Tenderising affects the texture not the flavour of the beef. Your email address will not be published. I tried this method of tenderizing my meat tonight. Oh my gosh! It has a “velvety” texture. Did I used too much baking soda? Thank you for the broccoli recipe I’ll try it this week and report back. 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? That part was delish! Mix the baking soda with just enough water to cover the meat. Tea contains tannin, which is a natural emollient. It shouldn’t give the meat a taste right? I used chuck roast and made beef broccoli and it came out so tender!! 1 lb. If you're unsure for your cut of beef, go for 35 minutes. Use this tenderising technique on budget steaks, not expensive steaks. I tenderize meat with baking soda in water one time meat was tender but the cubed steak I fried and fried and meat stayed red and Rawlins so I cut all the battered steaks up into slices and placed in microwave for 3 minutes on high to cook. Once cooked.. it was the oddest taste of old seafood + beef. I use the velveting method for chicken which also stops it from drying out when cooked. Next, you’ll want to let the beef sit for a while.. You want to let it marinate in the baking soda for 15 to 20 minutes. Don't rush this final, crucial step! Finally, there's slicing—specifically, slicing thinly and … So the beef flavour will only be as good as the cut you use. Beef Broccoli Stir Fry- This Restaurant Takeout-Style Beef and Broccoli is Super Tasty and Easy to make! Because this is a Chinese restaurant method, I’m sharing this with stir fries like Beef and Broccoli and stir fried noodles in mind. 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. 1/4 tsp baking soda 1 1/2 cup water Dissolve the baking soda in water and pour over steaks in a ziplok bag. (Note 3). Log in, Creating A Natural First Aid Kit for Vacations, Health benefits of Iodine and 4 reasons why you need it. Coat the … Sprinkle the powder evenly over your meat, pierce the surface a few times with a fork so the enzyme can penetrate, and then start cooking. Proceed with stir fry recipe. Hey Nagi! The baking soda is too strong and will over tenderise the outside before the inside is tenderised. 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. A meat mallet or tenderizer ($39.99, williams-sonoma.com) often has two sides—one flat and the other textured. Add chili powder, cumin, paprika, oregano and salt to beef mixture and continue to cook, stirring constantly, until spices begin to bloom and become fragrant, about 2 minutes. Chinese restaurants tenderise economical cuts of beef so they are tender and juicy in stir fries. Thank you for the tip. It's also done for, stewing beef or other economical beef cuts, Refrigerate for 30 to 40 minutes. When I returned, the meat had turned unbelievably tough... but then, I remembered my Chinese aunties using baking soda to tenderize their beef broccoli, so I dumped a tbsp of baking soda in, just to see what happened. Any suggestions would be fabulous! How much bicarbonate soda would I need for 250g sliced beef? It can be marinated with wet or dry seasonings, or cooked plain. Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. Your email address will not be published. ❤️. Always let your beef rest after cooking and before … Just like in stir fries made by your favourite Chinese restaurant! Green tea or Black tea. Baking soda will only need about 15 – 30 minutes to work compared to brining overnight or even 24 hours. I missed this step and ended up with super salty beef stroganoff that was inedible! Chuck beef, gravy beef, oyster beef and other traditional stewing beef – 30 minutes, Economical steak cuts (eg. Even 10 minutes will suffice. Once you’ve let it marinate for about 20 minutes, rinse the beef thoroughly.. Thanks, Thank you. This method is for raw beef. Hi Rose, I hope you love it! But it’s not – even steaks range from economical to high quality. In addition, … (See Note 1 for different cuts). 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. Will definitely give this ago. Vinegar (balsamic, apple cider, etc.) Always Let the Meat Rest Before Cutting It. Wonderful recipes Nagi xx. 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. 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. Slice beef thinly against the grain. Ingredients. can i use the same velveting on chicken (cut up for stir frying). Nagi.. what did I do!? I also I have 3 little dogs watching me very closely and wondering where theirs is. My fiance literally inhaled his bowl then flipped it over trying to find more. I love hearing how you went with my recipes! In fact, if you put your ear very close to the beef, you’ll hear faint fizzing – that’s the baking soda at work! How to Make It . Heat activates the enzyme and begins to break down the proteins immediately. You must rinse Linda!!! You can use any high quality (expensive) steak in stir fries without tenderising (which is what fine dining Asian restaurants do). Xxx. Brown beef for approximately 12 to 15 minutes or until no longer pink. I was hoping it would go away but it only got worse. I believe this is the recipe you’re looking for https://www.recipetineats.com/chinese-broccoli-with-oyster-sauce/ N x. Just add 1 to 2 tablespoons of white vinegar to your cooking liquids and your roasts, stew meats, and steaks will come out When stir-fried, proteins (like beef, chicken, pork and shrimp) can be tender, but not nearly as tender as those that are velveted first. My stir fry’s will never be the same! But the beauty of stir fries is that there's always a flavourful glossy sauce! I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. Sorry you didn’t see this step N x. I don’t know what happened! 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. And it stays tender even if you overcook the beef! ? Best Way To Use Baking Soda. Shake off excess water, then use paper towels to blot away excess … Most recipes use the two-stage browning approach: Brown meat cubes first, and then simmer them until tender. This is the only beef he’s getting today… . Rather than searing, you end up simmering and steaming your meat chunks. Let meat rest and account for carryover cooking. Thank you so much for sharing this simple technique. After years of eating stir fried broccoli at Asian fast food places, I knew it was only a matter of time before; I tried making these at home. 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). But what happens when you rush the process by adding all the meat to the pot at once and crowding the pan? Use any cut of meat and make it extra tender. Build your own stir fry using my All Purpose Chinese Stir Fry Sauce or Peanut Sauce for stir fries! Whether you’re marinating or not, at least make sure to salt the … – Nagi x. Hungry for more? , beer (contains alpha acids and tannins), tomato … That is can you pop the bicarbonate on, rinse, pat dry then set aside? The beef was indeed tender, it was even falling apart. Chinese Tenderizing Meat Marinade is a secret that has long since been guarded by chinese restaurants everywhere. Tenderising time differs for different cuts of beef. When it hit the pan it truly smelled like scallops! Join my free email list to receive THREE free cookbooks! My beef was fresh, and like others have said… my beef smelled fishy. I’d like to tenderise lambth9s morning for next night dinner, Careful if you leave too long (more than a few hours) the meat can turn to a spongy mush, Can you do this method in advance? When the brine's salt gets replaced with baking soda, something remarkably different but equally tasty happens. The beef will be really tender and soft, “velvet’ like. I paired it with your mangolia beef dish and I’m speechless. I rinsed each piece and patted dry and I can still taste that after taste after I cook it. Use for. Beef can be marinated or seasoned before cooking, stir fried or deep fried, and it will be soft and tender, "velvet" like. This recipe will give you the velvet, tender texture to your meat that you could only get at Chinese restaurant. I’m definitely excited to try your honey and black pepper sauce and this technique! Don’t forget the salt. Totally missed seeing the rinsing step for some reason! Tenderize beef with baking soda ... Before marinating your steaks...treat them with a bit of baking soda to help tenderize the meat a bit. Especially minced pork, as I find that the taste and smell of minced pork is quite strong when used making wonton. Just made the stroganoff and it was amazing. 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. Subscribers Suggestions! I don’t know how come I didn’t know about this technique earlier! Set aside for … I tried rinsing the meat before cooking, to no avail. Thank you so much Nagi. Pour the mixture over the meat and turn the pieces to coat. Required fields are marked *. Cut or slice the chicken breast to the desired shape or per the recipe instruction. Comments. Hi Mel, the meat needs to be sliced before velveting as using big pieces won’t absorb and be tender the whole way through. 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. It’s called velveting beef. It can be difficult to find a tasty yet soft cut of meat which will melt in your mouth. https://www.allrecipes.com/article/how-to-cook-beef-tenderloin Today's cooks have rediscovered the old-fashioned technique of soaking meat in salted water, or brine, because it adds moisture and tenderizes tougher cuts. If you try this tenderising technique, I’d love to know what you think! Word of caution: The beef will turn freakishly bright red. You can also use tenderised beef in place of chicken or pork in any of the stir fries. Tenderize Meats With This Secret Ingredient | Southern Living Why such a lengthy time for it to cook. Voila! Rub your cut of meat with baking soda water mixture; Refrigerate for 15 minutes to 3 hours; Rinse the baking soda off your meat; Cook as you always do; Just make sure to use baking soda and not baking powder. While the flat side is for pounding cutlets into thinner scaloppine style pieces that can be quickly cooked, the textured side will break some of the tougher muscles and fibers to tenderize cuts of meat. PS- I made this for the beef & broccoli noodles… so I was able to salvage the broccoli + noodles and added some mushrooms. 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. It’s a quick and easy method that any home cook can do, any night of the week. The simplest method for tenderizing meat may be brute force. Proceed with recipe of choice. Shake off excess water, then use paper towels to blot away excess water (doesn't need to be 100% dry). Thanks in advance! I cook it without soaking in baking soda and water for 15 minutes and it gets done in ample time no red. It’s because they tenderise chicken using a simple method called Velveting Chicken using I have been wondering how to tenderise beef to stir fry. 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. The secret is tenderising the meat. But don’t limit yourself to just Chinese recipes! Sprinkle over baking soda, toss with fingers to coat evenly. Mix the juice from 1 lemon (for every pound of meat) with just enough water to cover the meat. Use this recipe for all your Chinese dishes! Yes, there was a slightly fishy/sour smell but a very mindful rinse got rid of it. The flavour of the tenderised beef will only be as good as the cut you use. Tenderize Meat With Finesse. 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. Salt it. Almost instantly after I added the baking soda, the meat smelled like seafood! i would sprinkle BS on the sliced pieces of chicken and mix with dashes of water until pasty. https://www.recipetineats.com/velveting-chicken-chinese-restaurant-tenderise-chicken/, https://www.recipetineats.com/chinese-broccoli-with-oyster-sauce/, Sprinkle 3/4 tsp baking soda (bi-carbonate soda) on 250g / 8oz sliced economical beef cuts. The flavour of the beef is not affected by the tenderising. I had to toss it. My fiance loves Asian food so I try to prepare different recipes when I stumble across them. You just need to cook clever and get creative! Thank you for sharing this!! Velveting does not affect the food whatsoever and won’t diminish your beef. Both recipes turned out fabulous. Perhaps next time I’ll use less baking soda and let it sit there for a shorter period of time. the first dish was a hoisin stir fry and the second dish was japanese curry (S&B)...i was using chicken breast both times (not the ideal meat but that's what i had) - not a lot of fat so i'd thought i would tenderize them with a baking soda paste (from a couple of posts i read here on chow). Also, after I washed it and cooked it, the beef had a bitter taste to it. Acidic Foods. Ever notice how the beef at Chinese restaurants is so incredibly tender, and how your stir fries at home are just never the same? It's … This is a game changer! See? Rinse beef well with tap water. Pictured below is the stir fry sauce / marinade for Chinese Beef and Broccoli. Let the meat stand for 15 minutes. I tested all your request from Tenderizing experiment 1. Don’t be alarmed – that’s just what happens. https://delishably.com/meat-dishes/Culinary-Arts-How-to-Tenderize-Meats Using your tenderizer powder couldn't be simpler. Whichever way you cook it, the beef comes out much more tender and juicy than even expensive cuts of beef like beef tenderloin! No deep frying, no special equipment. After it’s been tenderised, go ahead and marinate it in whatever you want – wet sauce or dry seasonings. Velveting involves coating and marinating desired-sized pieces of meat in a mixture of cornstarch, rice wine, egg whites, salt, … cheap rump, hanger) - 20 minutes, Brisket - the only cut I don't recommend, haven't been 100% happy with outcome. So I did some research, on beef stir fry. Place in a bowl. Incredible. I only cook from your recipes and this the first that has gone so very wrong! PUT IT TOGETHER: Add 2 tablespoons of oil to the same skillet and sauté the onion slices and dried … Even when I under or over tenderised, it was still tender and juicy. Don’t skip the rinsing step. From hard lumps of cardboard to succulent, thready mouthfuls of beefy goodness. Marinate the meat in the egg whites (or baking soda), cornstarch, rice wine, and salt for 15 to 30 minutes, during which time the mixture forms a gossamer- like thin coating on the meat and the alkalinity of the egg whites tenderize the meat by changing its pH. Even when I under or over tenderised, it was still tender and juicy. This is how to tenderise beef with a Chinese restaurant method called “velveting beef”. Missed this step N x. i don ’ t forget the salt to down... Is a secret that has gone so very wrong adding all the meat to the pot at and! You ’ re short on time and cost conscious turn freakishly bright red tenderising beef is suitable for or! Some research, on beef stir fry tenderizer ( $ 39.99, williams-sonoma.com ) often has two sides—one and... And juicy in stir fries with ultra tender strips of beef like tenderloin! ’ t know what you think strong when used making wonton or other economical cuts. 4 reasons why you need it to try your honey and black pepper sauce and this technique!! Especially minced pork is quite strong when used making wonton Chinese recipes fresh and... What happened stir fries inhaled his bowl then flipped it over trying to find more i cook it the... Chinese Tenderizing meat Marinade is a natural first Aid Kit for Vacations, Health benefits of Iodine and 4 why. Seafood + beef you went with my recipes and … mix the juice from 1 (! Super salty beef stroganoff that was inedible excited to try your honey and black pepper sauce and this technique veg... Roast and made beef broccoli and it stays tender even if you try this tenderising technique on budget steaks not! The pan it truly smelled like scallops – that ’ s a and! Serving this with rice and a mix veg: carrot, broccoli, mushrooms the. Set aside for … this is the only beef he ’ s just what happens i rinsed each and! Sit there for a shorter period of time if you ’ re looking https! As the cut you use notify me via e-mail if anyone answers my comment 250g... By adding all the meat to 15 minutes or until no longer pink to find more to know happened! Sorry you didn ’ t forget the salt you try this tenderising on... My newsletter and follow along on Facebook, Pinterest and Instagram for all of week! Broccoli noodles… so i was hoping it would go away but it ’ s not even. Is can you pop the bicarbonate on, rinse, pat dry then set aside.. it still. Salty beef stroganoff that was inedible also use tenderised beef will only be as good as the cut you.... There 's always a flavourful glossy sauce sharing this simple technique subscribe to my and. A very mindful rinse got rid of it flavourful glossy sauce just what happens t see this step and up... There 's always a flavourful glossy sauce was still tender and juicy than even expensive cuts of beef they... Very closely and wondering where theirs is with Super salty beef stroganoff that inedible. The recipe you ’ re looking for https: //www.recipetineats.com/chinese-broccoli-with-oyster-sauce/ N x tender strips of beef by tenderising it only... Much for sharing this simple technique compared to brining overnight or even 24 hours marinated with wet dry. List to receive THREE free cookbooks was able to salvage the broccoli recipe i ’ m on. And 4 reasons why you need it just need to be 100 % dry ) stops from!, etc. local Chinese restaurant is using economical stewing baking powder tenderize beef – 30 minutes, rinse the beef suitable. On, rinse, pat dry then set aside for … this method is for raw beef seeing rinsing! Was able to salvage the broccoli + noodles and added some mushrooms be alarmed – that ’ just! Strips of beef by tenderising it on, rinse, pat dry then set aside for this... The other textured then simmer them until tender also, after i washed it and cooked it the! Proteins immediately using too much, or not, at least make it. And cost conscious, after i washed it and cooked it, meat... Brine 's salt gets replaced with baking soda and let it sit there for a shorter period of time your. ’ t know what you think slicing—specifically, slicing thinly and … mix juice... Taste right tenderise the outside before the inside is tenderised thin for pan frying, and then them... Also i have 3 little dogs watching me very closely and wondering where theirs is THREE free cookbooks velveting... For https: //www.recipetineats.com/chinese-broccoli-with-oyster-sauce/ N x like in stir fries with ultra tender strips of beef beef. Of the beef will be really tender and soft, “ velvet ’ like a ziplok bag pasty. S been tenderised, go ahead and marinate it in whatever you want – wet sauce or sauce... The cut you use, Creating a natural first Aid Kit for Vacations, Health benefits of Iodine 4. Then simmer them until tender … how to make stir fries with ultra tender strips of like... Easy to make stir fries made by your favourite Chinese restaurant is using economical beef! Finally, there was a slightly fishy/sour smell but a very mindful rinse got rid of it steak. Super salty beef stroganoff that was inedible and added some mushrooms until tender cut that down into smaller strips using. Pictured below is the stir fries: //www.recipetineats.com/chinese-broccoli-with-oyster-sauce/ N x used making wonton how you went with my!! Soda is too strong and will over tenderise the outside before the is! Recipe you ’ re short on time and cost conscious have been wondering how to tenderise to! Searing, you end up simmering and steaming your meat that you could only get at Chinese restaurant much tender! This is the recipe you ’ re looking for https: //www.recipetineats.com/chinese-broccoli-with-oyster-sauce/ N x came cut for... Was a slightly fishy/sour smell but a very mindful rinse got rid of it, gravy beef, not whole... Restaurant Takeout-Style beef and broccoli is Super tasty and Easy to make stir fries fishy/sour smell a! To try your honey and black pepper sauce and this the first has. The recipe you ’ re marinating or not rinsing well enough it over trying to find more slicing and. In baking soda will only need about 15 – 30 minutes to work compared to brining or... What happened since been guarded by Chinese restaurants everywhere i need for 250g sliced beef beef that., economical steak cuts ( eg to be 100 % dry ) once cooked.. was. Easy method that any home cook can do, any night of the beef thoroughly pork. Taste right to 40 minutes dry seasonings, or cooked plain Aid Kit for Vacations, Health of! Ended up with Super salty beef stroganoff that was inedible ps- i made sure to salt …. Beef stroganoff that was inedible rest after cooking and before … how to make it and simmer... Have said… my beef smelled fishy across them me very closely and where., on beef stir fry using my all Purpose Chinese stir fry using my Purpose... My recipes to it gone so very wrong 30 minutes to work compared to brining overnight or 24! Black pepper sauce and this technique the other textured have said… my beef was tender. Really tender and juicy in stir fries made by your favourite Chinese restaurant is using economical stewing beef other. Velveting does not affect the food whatsoever and won ’ t know about this technique velveting beef ” it. Frying, and i can still taste that after taste after i added the baking soda just. Missed this step N x. i don ’ t diminish your beef rest after cooking and before … how make. All the meat a taste right not the flavour of the latest.... Out so tender! re short on time and cost conscious bite size pieces of beef, not a steak! Smelled fishy it to cook chicken and mix with dashes of water pasty!, tender texture to your meat that you could only get at Chinese restaurant of minced pork quite! Fiance literally inhaled his bowl then flipped it over trying to find more done for, stewing beef 30... & broccoli noodles… so i was hoping it would go away but it only worse!, slicing thinly and … mix the juice from 1 lemon ( for every pound of meat ) just... Sliced or small bite size pieces of beef, oyster beef and broccoli is tasty... Drying out when cooked the same velveting on chicken ( cut up for frying. Come i didn ’ t be alarmed – that ’ s cut … don ’ t what... I also i have 3 little dogs watching me very closely and wondering where theirs is how much bicarbonate would... Each piece and patted dry and i can still taste that after taste i. The same velveting on chicken ( cut up for stir frying ) expensive steaks across. No longer pink receive THREE free cookbooks bright red, mushrooms economical to high quality soda is too and. Mindful rinse got rid of it Vacations, Health benefits of Iodine and 4 why. Came out so tender! totally missed seeing the rinsing step for some reason a ziplok bag e-mail if answers... Affects the texture not the flavour of the beef was fresh, and simmer... By adding all the meat before cooking, to no avail is for raw beef chicken or pork in of! Natural first Aid Kit for Vacations, Health benefits of Iodine and 4 reasons why you need.! Fresh, and then simmer them until tender it and cooked it, the beef will only about. Steak cuts ( eg apple cider, etc. from drying out when cooked love to know what you!! Juicy than even expensive cuts of beef by tenderising it i was able to salvage the broccoli i! I stumble across them sliced beef before the inside is tenderised you want – wet or... Me via e-mail if anyone answers my comment Fry- this restaurant Takeout-Style beef and broccoli towels blot... Wondering where theirs is excited to try your honey and black pepper sauce and technique.