How to Tenderise Beef (Velveting Beef) Recipe

Introduction

Tenderising beef using the velveting method transforms tougher cuts into tender, juicy strips perfect for stir-fries and quick-cooked dishes. With just a simple ingredient and a little time, you can elevate economical beef to restaurant-quality texture.

Ingredients

• 250 g / 8 oz stewing beef or other economical beef cuts
• 3/4 tsp baking soda (bi-carbonate soda)

Instructions

1. Step 1: Slice the beef thinly against the grain to ensure tenderness.
2. Step 2: Place the sliced beef in a bowl and sprinkle the baking soda over it. Toss with your fingers to coat the meat evenly.
3. Step 3: Refrigerate the coated beef for 30 to 40 minutes to allow the baking soda to tenderise the meat.
4. Step 4: Rinse the beef well under tap water to remove the baking soda. Shake off excess water and blot with paper towels; it does not need to be completely dry.
5. Step 5: Use the beef immediately in your preferred recipe. It can be marinated or seasoned before cooking, and works wonderfully in stir-fries, stir-fried noodles, beef stroganoff, or any dish requiring quick-cooked beef strips.

Tips & Variations

• Use cuts like chuck, brisket, or round for the best velveting results with economical beef.
• Do not exceed 40 minutes when marinating with baking soda to avoid a mushy texture.
• After rinsing, pat the beef just enough to remove excess moisture to help it sear properly.

Storage

For best results, tenderise and cook the beef fresh. If you must store, keep the raw, coated beef refrigerated and use within 24 hours. Cooked beef should be stored in an airtight container in the fridge for up to 3 days and reheated gently to maintain tenderness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular salt instead of baking soda?

No, baking soda is essential in this method because it raises the pH on the meat’s surface, which helps break down proteins and tenderise the beef effectively.

Is velveting suitable for all types of beef?

Velveting works best with tougher, economical cuts. Tender cuts like fillet generally don’t need this process and may become mushy if treated with baking soda.

How to Tenderise Beef (Velveting Beef) Recipe

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• Author: Noah
• Total Time: 50 minutes
• Yield: Serves 2-3 1x

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Description

This recipe demonstrates how to tenderise beef using the velveting technique with baking soda to achieve soft, tender, and juicy beef strips. Ideal for stir-fries and quick-cooked dishes, this method transforms economical beef cuts into melt-in-the-mouth treats, perfect for recipes like stir-fried noodles and beef stroganoff.

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Ingredients

Scale 1x2x3x

Beef

• 250 g / 8 oz stewing beef or other economical beef cuts, thinly sliced against the grain

Tenderising Agent

• 3/4 tsp baking soda / bicarbonate of soda

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Instructions

1. Slice the beef: Slice 250 g of stewing beef thinly against the grain to ensure tenderness and easier cooking.
2. Coat with baking soda: Place the sliced beef in a bowl and sprinkle 3/4 teaspoon of baking soda evenly over the meat. Toss with your fingers to ensure all slices are coated well.
3. Refrigerate to tenderise: Cover the bowl and refrigerate the beef for 30 to 40 minutes. This allows the baking soda to break down the proteins and tenderise the meat.
4. Rinse the beef: After marinating, rinse the beef slices thoroughly under tap water to remove excess baking soda, which can otherwise affect taste and texture.
5. Remove excess moisture: Shake off excess water and blot the beef with paper towels until mostly dry, though it doesn’t need to be completely dry.
6. Cook as desired: Proceed with your chosen recipe by marinating or seasoning the beef further. Then cook it quickly by stir-frying or deep-frying to retain its tender, ‘velvet-like’ texture. Ideal for dishes like stir-fries, stir-fried noodles, or beef stroganoff.

Notes

• You can use other economical cuts of beef besides stewing beef; some tender cuts may require less marinating time.
• Baking soda acts as a tenderising agent by breaking down the beef’s proteins, making it more tender.
• Slicing against the grain shortens the muscle fibers, contributing to tenderness.
• Rinsing well after marinating is crucial to prevent a soapy or bitter taste from the baking soda.
• The beef does not need to be completely dry after rinsing; a little moisture helps achieve a smooth cooking surface.
• This velveting technique is suited for quick high-heat cooking methods such as stir-frying or deep frying.

• Prep Time: 15 minutes
• Cook Time: 5-10 minutes
• Category: Meat Preparation
• Method: Stovetop
• Cuisine: Chinese

Keywords: velveting beef, beef tenderising, baking soda beef tenderiser, stir fry beef, tender beef strips, how to tenderise beef