Long strands of noodles like you have in Beef Lo Mein require beef to be cut into similar long thin strips. See how the knife is positioned where it will cut the beef against the grain? Cook the vegetables in a hot oiled pan or wok 4-5 minutes. In this recipe, as soon as the strips of beef … Instead of immediately stir-frying, let the meat sear for about 30 to 45 seconds, before starting to stir-fry. Adding Single-Ingredient Tenderizers Soak the beef in water and baking soda for a cheap solution. PS- I made this for the beef & broccoli noodles… so I was able to salvage the broccoli + noodles and added some mushrooms. In addition to a healthier dish, you can prepare a less-expensive meal with stir-fry using cheaper cuts of beef. Yes, there was a slightly fishy/sour smell but a very mindful rinse got rid of it. It shouldn’t give the meat a taste right? Cook the beef in batches in an oiled pan or wok about 2-3 minutes and then remove and set aside (overcrowding the pan causes the beef to steam, not fry). Remove the meat from the pan to keep it from overcooking and drain. Adding 1/8 teaspoon to 1/4 teaspoon (for tougher cuts) of baking soda and 1 to 2 tablespoons of water to the beef and mixing and working it into the beef before marinating will also do a fine job tenderizing! Totally missed seeing the rinsing step for some reason! Ever notice how the beef at Chinese restaurants is so incredibly tender, and how your stir fries at home are just never the same? Today I show you 2 recipes to velvet meat. Hi Anne, overnight marinating is fine. Your email address will not be published. Learn how to prepare beef for stir-fry just like professional chefs do in Chinese restaurant kitchens. And it stays tender even if you overcook the beef! You'll quickly figure out the best marinating times for your preferred cuts of beef - just adjust up and down by 10 minutes at a time. Would overnight in the fridge be ok? When I’m doing stir fries, I generally do the protein first then remove the meet from the pan, do the vegetables/sauce and add the meat back in. I rinsed each piece and patted dry and I can still taste that after taste after I cook it. Add marinated beef slices and stir fry. Also, after I washed it and cooked it, the beef had a bitter taste to it. I feel there are merits to having a moist hydrated beef or a drier beef for stir fry dishes. The traditional method for velveting beef is to pass the meat through hot oil (essentially deep frying) which is literally referred to as zǒu yóu (走油) in Mandarin or “jau yau” in Cantonese. But don’t limit yourself to just Chinese recipes! Whichever way you cook it, the beef comes out much more tender and juicy than even expensive cuts of beef like beef tenderloin! Cut along the fat lines and remove the thick membrane to get some neat chunks of beef for slicing. There are a few methods, but this is the easiest way: Other tenderising methods include marinating in a cornflour/cornstarch sludge then frying in oil before using in the stir fry, chemical tenderisers and egg white marinates. Braising Stew Meat in the Oven Pre-heat the oven to 300 degrees Fahrenheit. And all you need is cornstarch. Here’s how to tenderize beef with baking soda. Add the beef back into the pan as called for in the recipe. Drain. Do I have to rinse the baking soda off in the short cut method? Word of caution: The beef will turn freakishly bright red. Pictured below is the stir fry sauce / marinade for Chinese Beef and Broccoli. This def. The beef will be really tender and soft, “velvet’ like. You may want to slice the beef into the desired size before tenderizing. We always give important details in all of our recipes, including preparation and cooking, but I thought it was time to write a post focused on preparing beef properly for the wok! Use a good chef’s knife and as always, be careful when working with sharp knives! Oh my gosh! Rinse beef well with tap water. will change the nutritional information in any recipe. To make the sauce combine the soy sauce, honey, sriracha, ginger and garlic in a mixing bowl or measuring jug. Don’t Overcook It. Looking for more authentic recipes? Let meat rest and account for carryover cooking. When slicing the flank steak into small pieces, slice against the grain (perpendicular to the long lines of muscle). Rectangular slices of beef are used for stir-fries with vegetables like beef and broccoli or beef and tofu. Notify me via e-mail if anyone answers my comment. Flank steak is flavorful, reasonably priced, and readily available. So the beef flavour will only be as good as the cut you use. Various online calculators also provide different results, depending on their sources. But the beauty of stir fries is that there's always a flavourful glossy sauce! Rinse beef well with tap water. Tenderizing your beef is the first step of the traditional process of velveting beef practiced by virtually all Chinese chefs. You can see the grain and the slice a bit clearer in this photo, but you can imagine that the soft beef can be difficult to handle and slice. Push the onion and garlic to the sides of the pan and add the beef strips into the centre. Adding Shaoxing wine (2 teaspoons per pound) also adds flavor but is totally optional for those of you who are strict about alcohol consumption. I use the velveting method for chicken which also stops it from drying out when cooked. Boneless beef chuck steak is a more economical choice for beef stir fries. Salt it. And then position each piece to cut them so the long fibers are cut short. thank you – i love all your recipes! It’s about giving the beef an extra juicy texture. Most recipes use the two-stage browning approach: Brown meat cubes first, and then simmer them until tender. Mix into the meat and allow to rest for 20 minutes. Slice beef thinly against the grain. Build your own stir fry using my All Purpose Chinese Stir Fry Sauce or Peanut Sauce for stir fries! I love this technique but I have one issue: when I use it for stir frys I can kind of taste the baking soda in the meat. Hey Nagi! Nagi.. what did I do!? ① Dissolve baking soda in water (for every 12 ounces of meat, use 1 teaspoon of baking soda and ½ cup of water). Your email address will not be published. Pictured below is the marinated beef before cooking. TheWoksofLife.com is written and produced for informational purposes only. Your cheerful local Chinese restaurant is using economical stewing beef to make stir fries with ultra tender strips of beef by tenderising it! That part was delish! Add 1/8 teaspoon to 1/4 teaspoon (for tougher cuts) of baking soda and 1 to 2 tablespoons of water to the beef and mixing and working it into the beef before marinating will also do a fine job tenderizing! Make sense? I made sure to rinse the meat well and pay it dry. I just cooked everything per your comment, meat first in batches, remove to a plate, steam & cook veggies, put everything back, added some duck sauce & maifun noodles & served! But what happens when you rush the process by adding all the meat to the pot at once and crowding the pan? Heavily salting a tough cut of meat and letting it sit an hour or two before you … Velveting meats before stir-frying results in tender, juicy protein coated in a thick, glossy sauce. Add oyster sauce and/or soy sauce to give your beef an extra flavor boost. Loved it. Hi Mel, the meat needs to be sliced before velveting as using big pieces won’t absorb and be tender the whole way through. Transfer the meat into a … Rather than searing, you end up simmering and steaming your meat chunks. Let us know in the comments if you have any questions! Then, stir-fry the meat for a couple of minutes until it changes color, splashing with a small amount of rice wine or dry sherry if desired. This step tenderizes (baking soda) and hydrates (water) the beef. Hi Mary, no, rinsing is not needed with the small amount of baking soda added. Both recipes turned out fabulous. Tenderising time differs for different cuts of beef. Swirl the groundnut oil in the wok, add the beef and cook for 1 minute … Short-Cut method for Tenderizing beef Add 1/8 teaspoon to 1/4 teaspoon (for tougher cuts) of baking soda and 1 to 2 tablespoons of water to the beef and mixing and working it into the beef … You must rinse Linda!!! Through the process of velveting, meats retain their moisture and take on a soft and velvety texture that is a signature quality of Chinese cuisine. Anyone who's read our Wok Skills 101 Guide knows that with a stir-fry, having all of your ingredients prepped and ready to go is of the utmost importance. You can use any high quality (expensive) steak in stir fries without tenderising (which is what fine dining Asian restaurants do). I paired it with your mangolia beef dish and I’m speechless. The beef was indeed tender, it was even falling apart. A chef’s secret to slicing beef quickly is to freeze the meat partially for 30 to 60 minutes until it is firm. This is a great recipe! Tenderised beef can be stir fried the traditional way – hard and fast on a hot stove in mere minutes – or even deep or shallow fried in oil like in this Crispy Mongolian Beef (pictured below). Because we’re using thin slices of beef here and it’s been tenderised, we don’t need to marinate for long. Which is good for novices like me! Can you vacuum seal and freeze the beef right after marinating to use another day? Add the marinated beef and stir-fry for one minute, … Chinese restaurant chefs take some extra steps in preparing beef for their stir-fry dishes. As a super flexible and versatile meal the type of beef you use can easily vary for a similar result. Always let your beef rest after cooking and before … We all loved it! I had a long time girlfriend from Taiwan who prepared stir-fry exactly like this, and it was always delicious. Noodles… so i was hoping it would go away but it only worse. Is hot, quickly stir-fry for 1 minute and tofu it takes very time! Slice thinly across ( perpendicular to the long strands of noodles like have! Rest after cooking and before … here ’ s not – even steaks range from economical to quality. To my newsletter and follow along on Facebook, Pinterest and Instagram for all of the is. Tender strips of beef coated in a hot oiled pan or wok 4-5 minutes the pot at and... Also say that adding water to the pot at once and crowding pan! 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