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.
Ingredients
Scale
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
Instructions
- Slice the beef: Slice 250 g of stewing beef thinly against the grain to ensure tenderness and easier cooking.
- 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.
- 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.
- 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.
- 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.
- 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
