What is “velvet” beef? This is a way to make cheaper, tougher cuts of beef more tender for stir fry recipes. I use bicarbonate of soda for this quick method. The beef is tender and ready to use in 30 minutes.
I love a nice, tender, marbled ribeye for a stir fry, but it’s not always possible or cost-effective (especially when you have to feed a few hungry teens as well).
You can use rump, a cheaper cut of beef or steak, in your stir-fry. Here’s how to make it soft and tender.
The method is known as velveting or tenderising. There are a few different ways to velvetise steak – which is a common practice in Chinese restaurants. This is the simplest and most effective method I’ve found.
Chinese restaurants are known for serving incredibly tender, melt-in-your-mouth beef, even when using inexpensive cuts So what’s their secret? It all comes down to a technique called velveting
Velveting is a simple process that breaks down the beef’s tough collagen fibers to make it supple and soft. While the name sounds fancy, all it takes is a little baking soda and time. Here’s how to velvet beef at home to get restaurant-quality results.
What is Velveting?
Velveting refers to a technique used in Chinese cooking to tenderize meat, typically beef, chicken or pork. It involves coating slices of meat with a velveting agent, usually baking soda, allowing it to work its tenderizing magic, then rinsing it off before cooking.
The baking soda breaks down the meat’s collagen and connective tissues through a chemical reaction. This makes the beef become extremely soft and silky, akin to the texture of velvet. Hence, the name velveting.
While corn starch slurries and egg whites are also used as velveting agents, baking soda is the easiest, fastest and most effective for home cooks.
Why Do You Need to Tenderize Beef for Stir Fries?
Stir frying requires very quick intense heat. If you use cuts of beef that contain a lot of connective tissue like chuck or round, they’ll turn out chewy and tough when stir fried.
Even cheaper steak cuts that you’d think would be tender like flank or skirt steak have a tight grain and become leathery when stir fried.
Velveting transforms these inexpensive cuts into melt-in-the-mouth tender perfection ideal for stir fries. This allows you to save money while still ending up with restaurant-worthy dishes.
How to Velvet Beef
Velveting beef is startlingly easy:
Ingredients:
- 250g (8oz) beef (thin slices cut against the grain)
- 3/4 tsp baking soda
Instructions:
- Toss the sliced beef with the baking soda until evenly coated.
- Let it sit for 20-40 minutes. The time varies based on the beef cut (see notes).
- Rinse the beef under cold water to remove any lingering soda flavor.
- Pat dry. The velveted beef is now ready to cook!
That’s it – just baking soda and time does the trick. The beef will look strangely bright red but this is normal. You can add a marinade now if desired.
The velveted beef can then be stir-fried, pan fried, or cooked any way you’d like. The texture will be wonderfully tender.
Velveting allows you to take cheap cuts like chuck roast, round or flank steak and turn them into restaurant-worthy stir fries and noodle dishes. It’s an absolute game changer!
Tips for Velveting Success
Follow these tips to master velveting at home:
-
Use baking soda, not baking powder. The baking soda is stronger and provides better results.
-
Cut beef across the grain. This makes the meat shorter and more tender when chewing.
-
Use stewing beef or inexpensive steaks. Save this technique for cost-effective cuts, not expensive steaks.
-
Adjust velveting time based on the cut. Tough cuts like chuck need 30-40 minutes. Steaks around 20 minutes.
-
Rinse thoroughly. This prevents any chemical baking soda taste.
-
Use slices or small pieces. Velveting works best on smaller cuts rather than large chunks.
What Dishes to Use Velveted Beef In
Velveted beef shines in these quick-cooked dishes:
-
Stir fries – Beef and broccoli, mongolian beef, etc
-
Noodle bowls – Chow mein, lo mein, pad see ew
-
Rice bowls – Beef and rice, fried rice
-
Sandwiches – Cheesesteaks, french dip
-
Other dishes – Beef stroganoff, shepherd’s pie filling
Any recipe calling for quick-cooking tender beef will benefit from velveting. It’s especially good in Chinese recipes but works for all cuisines.
Frequently Asked Questions
Does it affect the flavor?
Velveting only changes the texture, not the beef flavor. Use quality broths and sauces to impart flavor.
Can you velvet an entire steak?
No, velveting works best on smaller sliced pieces. Whole steaks will get over-tenderized on the outside.
Is it safe to eat?
Yes, the tiny amount of baking soda is washed off. Just rinse well after velveting.
Do restaurants really use this method?
Absolutely. This is why Chinese restaurant beef is so tender compared to home cooking.
Make Tender, Juicy Beef Like the Restaurants
Forget slow braises – with velveting, you can enjoy melt-in-the-mouth beef any night of the week with quick cooking dishes.
Transform tough cuts into restaurant-quality entrees. This simple technique makes ordering delivery seem unnecessary when you can make beef just as tender at home.
Give velveting a try tonight – your tastebuds will thank you! What beef dishes will you velvet first?
How does bicarbonate of soda tenderise meat?
The bicarb acts as an alkaline, which raises the pH level on the surface of the meat. When the meat is heated over a high heat, this changes how the proteins in the meat react. This keeps the meat from drying out and seizing up.
The result is soft, juicy, tender meat. Here is a close-up of the rump steak I boiled and then fried for my beef in black bean sauce recipe:
Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
- Place the steak strips in a bowl
- Add one teaspoon of bicarbonate of soda and use your hands to rub it into the meat.
- Cover and refrigerate for 30 minutes.
- Rinse the beef in cold water to remove the bicarb.
- Use as directed in the recipe after patting dry with paper towels.
If you dry the beef first, you can follow your normal recipe, even if it says to marinate or coat the beef first.
