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.
Stir fries are a quick and easy way to make a delicious meal using thinly sliced beef and vegetables. However, cheaper or tougher cuts of beef can be difficult to stir fry because they don’t become tender and juicy. Fortunately, there are some simple techniques you can use to tenderize beef before stir frying. Here’s an overview of the best methods for tenderizing beef for stir fry recipes.
Why Tenderize Beef for Stir Fry?
Tougher cuts of beef contain more connective tissue. This makes the meat difficult to chew unless cooked slowly over low heat to break down the connective tissue. Quick cooking methods like stir frying don’t allow enough time for this to happen.
Tenderizing techniques help break down the connective tissue in advance. This allows you to stir fry tougher cuts of beef quickly while still keeping the meat tender.
Tenderized beef also absorbs marinades more effectively, Many stir fry recipes use a marinade to add extra flavor Tenderizing makes it easier for the marinade to penetrate deep into the meat
Best Cuts of Beef to Tenderize
The most economical cuts that benefit the most from tenderizing are
- Chuck roast
- Round roasts like top round or bottom round
- Brisket
- Flank steak
- Skirt steak
- Hanger steak
- Flat iron steak
Premium tender cuts like filet mignon don’t need to be tenderized. The connective tissue has already been broken down by the animal’s movement.
For stir fries, slice the beef across the grain and into thin strips no more than 1/4 inch thick. This makes the meat shorter so it’s easier to chew.
Tenderize with Baking Soda
One of the quickest and easiest ways to tenderize beef is with baking soda. The alkaline baking soda helps break down connective tissue and tenderize the meat.
To tenderize 1 pound of beef
- Slice beef and place in a bowl or ziplock bag
- Sprinkle with 1 teaspoon baking soda
- Mix to coat beef evenly
- Let sit 20-40 minutes depending on thickness
- Rinse off baking soda
- Pat dry with paper towels
The baking soda can give the beef a soapy taste if you don’t rinse it off thoroughly. Make sure to rinse the meat very well before marinating and cooking.
Tenderize with a Marinade
An acidic marinade can also help tenderize beef. The acid helps break down connective tissue over time.
Some good acidic marinade ingredients include:
- Vinegar (rice wine, white wine, etc)
- Citrus juice (lemon, lime, orange)
- Yogurt
- Buttermilk
- Pineapple juice
Let the beef marinate for at least 20-30 minutes, but 1-3 hours is ideal if you have time. Turn the beef occasionally so it marinates evenly.
Use a Meat Mallet or Tenderizer
For very tough cuts, you can also use a meat mallet or tenderizer tool. These work by physically pounding the meat to help break down connective tissue.
Place the beef slices between sheets of plastic wrap or wax paper. Pound lightly with the mallet until the meat is thinner and more uniform in thickness. Be careful not to overdo it or you’ll end up with mushy meat.
Jaccard-style tenderizer tools also work well. They have rows of thin blades to slice through the connective tissue. Press the tenderizer into both sides of the meat slices to cut through the fibers.
Quick Tenderize by Slicing Thinly
For a super quick option, just slice the meat very thinly across the grain. Cutting the beef into thinner pieces makes it shorter so it’s easier to chew. Slices less than 1/4 inch thick work best.
While this doesn’t break down much connective tissue, it can be enough of a quick fix for stir fries. You may need to cut the meat into smaller pieces or slices after cooking if it’s still slightly chewy.
Velveting Method
Velveting is a Chinese technique often used in restaurants. It involves coating the meat in a slurry of cornstarch, egg whites, oil, and water or stock. Velveting gives a velvety texture while helping retain juices during cooking.
To velvet beef:
- Marinate beef slices 15-30 minutes in 1 tsp oil, 1 tsp cornstarch, 1 egg white, and 2 tsp water or stock
- Remove from marinade and coat lightly in cornstarch
- Stir fry beef in hot oil 1-2 minutes just until lightly browned
The velveting marinade tenderizes while also creating a protective coating that seals in moisture when cooked. This technique works best with very thin slices.
Tenderize Before Marinating
For the best results, it’s important to tenderize beef before marinating. Marinades don’t penetrate deep into meat. Tenderizing first allows the marinade to soak into the newly opened up fibers.
Let the beef sit 20-40 minutes after tenderizing before adding your marinade. This gives time for the connective tissue to fully break down.
Then let the beef marinate as long as possible – at least 20-30 minutes, and up to overnight in the fridge.
Adjust Cooking Time and Temperature
Properly tenderized beef stir fries much faster. Keep the heat high but reduce cooking time to just 1-2 minutes per batch. Overcooking will make tenderized beef dry and chewy.
Cut the beef across the grain and into thin, uniform strips no more than 1/4 inch thick. This prevents some pieces from becoming tender faster than others.
If the stir fry still seems tough, continue cooking for another 30 seconds to 1 minute max. Add extra sauce or liquid to keep it moist.
Sample Tenderized Beef Stir Fry Recipe
Here is a sample recipe to showcase tenderized beef in a quick and easy stir fry:
Ingredients:
- 1 lb flank steak, sliced thinly across grain
- 1 Tbsp baking soda
- 3 cloves garlic, minced
- 1 inch fresh ginger, minced
- 1/4 cup soy sauce
- 2 Tbsp rice vinegar
- 2 tsp sesame oil
- 2 Tbsp cornstarch
- 2 Tbsp oil for stir-frying
- 1 onion, sliced
- 1 red bell pepper, sliced
- 4 cups broccoli florets
Instructions:
- Slice beef and place in bowl. Sprinkle with baking soda and let sit 20 minutes. Rinse.
- In a bowl, mix garlic, ginger, soy sauce, vinegar, sesame oil, and cornstarch. Add beef and marinate 15 minutes.
- Heat wok or skillet over high heat. Add 1 Tbsp oil and stir fry onions 30 seconds.
- Add beef and stir fry 1 minute until no longer pink.
- Add bell pepper and broccoli and stir fry 2 minutes until vegetables are tender crisp.
- Serve over rice. Enjoy!
Tenderizing beef before stir-frying makes cheaper cuts taste juicy and tender. Follow these simple techniques for delicious stir fried beef dishes any night of the week. With a little prep, you can save money on meat and still end up with restaurant-quality results.
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.
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:
How to tenderise & marinate beef for prefect stir fry like in Chinese restaurant
FAQ
How do Chinese cooks make their beef so tender?
How do you stir-fry beef without making it tough?
Is cornstarch or baking soda better for tenderizing meat?
How do you tenderize beef for stir fry?
The Chinese technique of velveting beef (not “velveteen beef”!) is the secret to tenderizing beef for stir fry. Velveting involves three main components: tenderizing beef with baking soda, marinating in a balanced marinade for flavor and moisture, and quickly stir frying beef strips to sear the meat. Step 1.
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.
Can tenderised beef be used in stir fries?
Yes, you can use tenderised beef in stir fries in place of chicken or pork in any of the 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.
Why do you need to tenderize beef stir fry strips?
Tenderizing beef stir fry strips is an essential step in achieving a flavorful and satisfying stir-fry dish. Whether you’re using flank steak, skirt steak, or another cut of beef, properly tenderizing the meat ensures a tender and juicy texture that will melt in your mouth.