This is a Chinese restaurant secret called “velveting beef” and it’s the Chinese way to tenderize beef so it’s tender and juicy. Sprinkle 3/4 tsp baking soda (bicarbonate of soda) on 1 pound of sliced economical beef. Toss the beef, leave for 30 minutes. Rinse, pat off excess water.
Cut across the grain – Always cut beef across the grain and into thin slices. You will see the long fibers in the meat, for tender meat you should cut across the fibers. If you cut with the fibers, the beef will be tough. To make slicing easier, place the beef in the freezer for about 20 minutes before slicing.
Tenderising time differs for different cuts of beef. Here’s the general rule of thumb I’ve come up with based on all the beef I’ve tried: Chuck beef, gravy beef, oyster beef and other traditional stewing beef – 30 minutes Brisket – the only cut I don’t recommend, haven’t been 100% happy with outcome.
How can beef become tender?
Calpains enzymes become most active at temperatures between 80 and 105 degrees Fahrenheit. Usda recommended safe cooking temperatures, instant read meat thermometer, or cooking methods in addition are a couple extra items to look into.
What is the most tender part of the beef?
The tenderloin is, as its name implies, the most tender cut of beef. Those who do not prefer the marbling of the rib eye and strip loin will thoroughly enjoy the tenderloin. The top sirloin is a cut from the loin that offers good flavor in a thick cut ideal for grilling, broiling, sautéeing or pan-frying.
Another frequent query is “Which is the most tender cut of beef?”.
Anything labeled “chuck” comes from the cow’s shoulder area. Short ribs are not to be confused with regular beef ribs, which come from the back of the cow. Ribeye roast, sirloin steak, round roast, back ribs, flat iron steak is an extremely tender, grill-ready cut, flat iron steak, tenderloin, flank steak, or ribeye steak are a few more ideas to pay attention too.
How to tenderise beef for stir fries?
The secret is tenderising the meat. It’s called velveting beef. Your cheerful local Chinese restaurant is using economical stewing beef to make stir fries with ultra tender strips of beef by tenderising it! How to tenderise beef – easily! Sprinkle 3/4 tsp baking soda (bi-carbonate soda) on 250g / 8oz sliced economical beef cuts.