How to Tenderise Beef (Velveting Beef)
Use baking soda to tenderise economical beef strips before cooking them quickly in stir-fries, noodles or other dishes.
By Cookin' Kitchen
- Prep: 25 minutes
- Servings: 2 servings
Recipe
How to Tenderise Beef (Velveting Beef)
Use baking soda to tenderise economical beef strips before cooking them quickly in stir-fries, noodles or other dishes.
Cookin' · https://cookin.club/recipes/how-to-tenderise-beef-velveting-beef
- Prep
- 25 minutes
- Servings
- 2
Ingredients
For 2 servings
Equipment
- Bowl
- Refrigerator
- Paper towels
Instructions
Step 1: Slice the beef thinly against the grain.
Step 2: Place the beef in a bowl. Sprinkle the baking soda over it and toss with your fingers until evenly coated.
Step 3: Refrigerate for 30 to 40 minutes. Tenderising time varies by cut; see the cut-specific guidance in the notes.
Step 4: Rinse the beef well under tap water. Shake off excess water, then blot it with paper towels. It does not need to be completely dry.
Step 5: Continue with the recipe of your choice. The beef can be marinated or seasoned before cooking, stir-fried or deep-fried, or cooked plain. Use it in stir-fries, stir-fried noodles, Beef Stroganoff or another recipe calling for quick-cooked beef strips.
Notes
Choose a tenderising time by cut
Traditional stewing cuts such as chuck, gravy beef and oyster beef: 30 minutes.
Economical steak cuts such as rump or hanger: 20 minutes.
Blade or bolar blade: 40 minutes.
For an unfamiliar cut, use 35 minutes. Brisket is not recommended.
Use baking soda, also called bicarbonate of soda, not baking powder. This method is for sliced or small bite-size pieces, not whole steaks.
Nutrition per serving
- Calories
- 225 kcal
- Fat
- 14 g
- Saturated fat
- 6 g
- Protein
- 23 g
- Sodium
- 101 mg
- Cholesterol
- 86 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Baking soda tenderises economical beef strips for quick-cooking dishes. Slice the beef against the grain, coat it with baking soda, refrigerate, then rinse and blot it dry before using.
The beef may turn a very bright red as it tenderises. The method is intended for strips or small bite-size pieces, not whole steaks.
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