Tender Beef in Minutes! Discover the Chinese Secret to Perfectly Soft Beef

Ingredients for Tenderizing Beef

You’ll need a few basic ingredients for this velveting technique:

• 1 lb (450g) of beef (preferably flank steak, skirt steak, or another lean cut)
• 1 tablespoon of baking soda (for tenderizing the beef)
• 1/4 cup of water
• 1 tablespoon of cornstarch
• 1 egg white (optional, for added silkiness)
• 1 tablespoon of soy sauce (for flavor)
• 1 tablespoon of vegetable oil
• Salt to taste

These ingredients create the perfect marinade that softens the beef and adds layers of flavor.

Step-by-Step Guide to Tenderizing Beef Using the Chinese Method

Step 1: Slice the Beef Thinly

1. Start by slicing your beef into thin, bite-sized strips. For the best results, slice against the grain of the meat; this shortens the muscle fibers and makes the meat easier to chew.
2. Aim for slices about 1/4-inch thick and 1–2 inches long. This size is ideal for cooking quickly and evenly in a stir-fry.

Step 2: Coat the Beef with Baking Soda

1. Place the beef slices in a bowl and sprinkle the baking soda evenly over them.
2. Using your hands, gently rub the baking soda into the beef until all pieces are coated. The baking soda will start to break down the meat’s proteins, creating a tenderizing effect.
3. Add 1/4 cup of water and mix gently until each piece is evenly coated.
4. Let the beef sit for 15–20 minutes to allow the baking soda to work its magic.

Step 3: Rinse the Beef Thoroughly

1. After 15–20 minutes, rinse the beef slices thoroughly under cold water to remove any remaining baking soda. This is an essential step to prevent the beef from tasting soapy or bitter.
2. Pat the beef dry with paper towels to remove excess water, preparing it for the marinade.

Step 4: Prepare the Velveting Marinade

1. In a clean bowl, combine the cornstarch, egg white (if using), soy sauce, and vegetable oil. The egg white is optional but adds a luxurious silkiness to the beef.
2. Mix until smooth, and then add a pinch of salt if desired.

Step 5: Marinate the Beef

1. Add the dry beef slices to the velveting marinade, ensuring each piece is coated evenly.
2. Let the beef marinate for at least 15–30 minutes. This marinade not only tenderizes but also provides a slight barrier during cooking, helping to keep the meat juicy and flavorful.

Step 6: Quick Cooking in Boiling Water or Oil (Optional)

For truly tender beef in stir-fry dishes, Chinese chefs often pre-cook the meat briefly before stir-frying. There are two common methods:

Option 1: Blanching in Boiling Water

1. Bring a pot of water to a rolling boil.
2. Add the marinated beef to the boiling water and cook for 30–60 seconds, just until the beef changes color.
3. Remove the beef immediately and drain. This step ensures the beef stays tender when stir-fried.

Option 2: Flash Frying in Oil

1. Heat a pan or wok with a thin layer of oil (just enough to coat the bottom).
2. Add the marinated beef and cook for 30–60 seconds on high heat, stirring constantly.
3. Remove the beef when it starts to turn opaque but is not fully cooked through.

Either of these methods helps seal in the juices and prepares the beef for the final cooking stage in your stir-fry.

Step 7: Add to Your Favorite Stir-Fry or Dish

Once your beef is pre-cooked, it’s ready to be added to any stir-fry recipe. You can now finish cooking it with vegetables, sauces, or other ingredients, enjoying its tender texture and rich flavor.

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