Here at The Woks of Life, we have a lot of beef recipes, so we wanted to show everyone how to make beef for stir-fry, including how to velvet beef for Chinese cooking.
We’ll tell you about our favorite beef cuts and show you how to cut and marinate beef the right way, just like they do it in Chinese restaurants.
We always include important information about how to prepare and cook our recipes, but I thought it was time for a post all about how to properly prepare beef for the wok!
Stir fries are a quick, easy and delicious way to get dinner on the table fast. With colorful veggies, mouthwatering sauces and tender strips of beef, chicken or pork, stir fries are a versatile way to use up whatever you have on hand for a fast, fresh meal.
While stir fries come together quickly, there is a secret to getting the perfect tender and juicy strips of beef – tenderizing them before cooking! Using a simple technique, you can turn even the most inexpensive toughest cuts of beef into fork-tender strips of perfection in your next beef stir fry.
Why Tenderize Beef for Stir Fry?
Beef tenderloin, ribeye and other premium cuts of beef cook up melt-in-your mouth tender on their own. But those premium cuts come at a premium price! For budget-friendly stir fries, cheaper cuts of beef like chuck roast, round or flank steak are great options.
The only catch is that these inexpensive cuts can be quite tough. If you simply slice and stir fry them, the beef will be chewy and you’ll end up with a disappointing dinner.
This is where tenderizing comes in – it breaks down the tough connective tissues in economical cuts of beef, ensuring your stir fry beef is just as tender as pricier cuts. Tenderizing beef before stir frying allows you to buy cheaper cuts while still ending up with restaurant-quality, velvety soft beef.
How to Tenderize Beef for Stir Fry
There are a few different ways to tenderize beef, but the easiest method is with baking soda:
- Slice beef against the grain into thin 2-3mm slices
- Place slices in a bowl and sprinkle over 1 tsp baking soda per 500g beef
- Toss and massage beef to evenly coat with baking soda
- Let sit for 20-40 minutes (time varies based on cut – see notes)
- Rinse thoroughly under cold water and pat dry
And that’s it – your beef is now perfectly tenderized and ready to stir fry!
The baking soda breaks down the proteins in the beef that make it tough and chewy. Be sure to rinse it off thoroughly before cooking.
While this technique originated in Chinese cooking, tenderized beef works great in any cuisine’s stir fry.
Tenderizing Times
The tenderizing time can vary based on the cut of beef:
- Chuck roast or stew beef – 30-40 minutes
- Round or flank steak – 20-30 minutes
- Brisket – Not recommended, doesn’t tenderize well
For most cuts, aim for 30 minutes. Check it after 20 minutes – the beef should have a bouncy, velvety texture when pressed between your fingers. If not, let it sit longer.
What About Marinating?
You can absolutely marinate the beef after tenderizing! Since stir fries cook so quickly, you only need 10-20 minutes of marinating time.
Try marinating in soy sauce, garlic and ginger for a Chinese-style beef stir fry. Or use lime juice, cilantro and cumin for fajita beef. The tenderizing will make even quick marinades infuse the beef with tons of flavor.
Cooking the Beef
The tenderized beef can be cooked as you would any stir fry – in a very hot skillet or wok for just a few minutes until cooked through.
The beef will now be succulent and juicy instead of chewy and tough. Just be careful not to overcook it!
More Tender Stir Fry Tips
- Cut beef across the grain for tenderness
- Use a hot pan and keep stir frying time short
- Slice beef thin, about 1/4 inch thick
- Mix in a velveting marinade – cornstarch, oil, sauce
- Don’t crowd pan – cook beef in batches
With tenderized beef and these stir fry secrets, you’ll be whipping up restaurant-worthy beef stir fries in no time!
An Easy Beef and Broccoli Stir Fry Recipe
This classic beef and broccoli is a perfect recipe to use your tenderized beef in. With tender beef and crisp-tender broccoli florets in a savory sauce, it’s a hearty and delicious 30 minute meal.
Ingredients
- 1 lb flank steak, tenderized
- 1⁄4 cup cornstarch
- 3 Tbsp soy sauce
- 2 Tbsp oil
- 1 lb broccoli florets
- 2 cloves garlic, minced
- 1⁄4 cup beef broth
Instructions
- Slice beef against the grain into thin strips. Toss with cornstarch in bowl until coated.
- Heat 1 Tbsp oil in a wok or large skillet over high heat. Add half of beef and stir fry 1-2 minutes until starting to brown. Remove beef to a plate. Repeat with second half of beef.
- Add remaining 1 Tbsp oil to pan. Add broccoli and stir fry 2 minutes until crisp-tender.
- Push broccoli to sides of pan. Add garlic to center and cook 30 seconds until fragrant.
- Return beef to pan and add soy sauce and broth. Toss everything together 1-2 minutes until hot and sauce coats beef and broccoli.
- Serve over steamed rice. Enjoy!
With tender, flavorful beef and crisp broccoli, this fast stir fry is sure to become a regular weeknight meal in your home. Tenderizing the beef is the secret to making budget-friendly cuts taste just as good as pricey steaks.
The possibilities are endless for what you can make with inexpensive yet tender beef strips. Try it in a Mongolian beef, beef and snow peas or easy noodle stir fry next. Your family will be amazed at the tender, restaurant-quality beef!
How to Marinate Beef for Stir-fry
Marinating beef for your stir-fry is an important second step of velveting that should never be skipped. The marinade isn’t meant to soak the beef in a lot of liquid or add a lot of different flavors like you might be used to.
It’s about giving the beef an extra juicy texture. Do you ever try to make a stir-fry at home but the meat is dry and not at all like the meat you get in Asian restaurants?
Master this marinating technique, and you’ll successfully prepare Chinese stir-fry dishes at home.
After the beef has been tenderized:
- To make your beef taste even better, add oyster sauce and/or soy sauce. Add about 2 teaspoons of each per pound of beef.
2. Add cornstarch and oil to give the meat a velvety texture. Add about 2 teaspoons of each per pound of beef.
The cornstarch and oil gives the beef its velvety smooth texture, protecting the meat during cooking.
Adding 2 teaspoons of Shaoxing wine per pound also makes it taste better, but you don’t have to if you don’t want to drink.
3. Mix everything together and set it aside to marinate for 15-30 minutes while you’re preparing your other ingredients.
How to Cut Beef for Lo Mein & Other Noodle Dishes
If you want to use beef in noodle dishes or Beef and Pepper Stir Fry, you need to take an extra step and slice it into thin strips, which is called julienne.
In Chinese stir-fry cooking, the way ingredients are cut should be consistent with each other. Rectangular slices of beef are used for stir-fries with vegetables like beef and broccoli or beef and tofu. To make long strings of noodles like in Beef Lo Mein, the beef needs to be cut into long, thin strips.
Beef fried rice requires small chunks of meat to go with the small grains of rice. Make sense?
How to tenderise & marinate beef for prefect stir fry like in Chinese restaurant
FAQ
How do you make beef strips not chewy?
How to tenderize beef stir fry strips?
Marinating is another excellent method for tenderizing beef stir fry strips. Create a marinade using acidic ingredients like vinegar, lemon juice, or wine, which help to break down the proteins in the meat. Add flavorful herbs and spices to the marinade for added taste.
What can be used as a substitute for hoisin sauce in beef stir fry?
You can use it as a substitute for hoisin sauce in beef stir fry: soy sauce, barbecue, tamari, hot sauce, teriyaki sauce, and sweet and sour sauce.
How do you make beef tender when stir frying?
Avoid using lean cuts, as they tend to become tough when cooked quickly. Marinating beef before stir-frying is a crucial step in enhancing tenderness. Acidic marinades, such as soy sauce, vinegar, or citrus juice, help break down the tough proteins in the meat, resulting in a more tender texture.
Can you use tenderised beef in stir fries?
You can also use tenderised beef in place of chicken or pork in any of the stir fries. But don’t limit yourself to just Chinese recipes! 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.