How you can ‘velvet’ beef – it is a technique of tenderising more durable/cheaper cuts of beef to make use of for stir fry recipes. I take advantage of bicarbonate of soda for this fast technique. The meat is tender and able to use in half-hour.
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Steak is so costly nowadays!
While I like utilizing a pleasant tender, marbled piece of ribeye for a stir fry, it isn’t all the time sensible, or value efficient (particularly when you may have a few hungry youngsters to feed too).
That is tips on how to use a less expensive lower of beef/steak, similar to rump, to your stir-fry, while nonetheless guaranteeing it is gentle and tender.
In spite of everything, no-one desires a chewy stir fry!
The tactic is named velveting or tenderising. There are just a few alternative ways to velvetise steak – which is a typical observe in Chinese language eating places. That is the easiest and best technique I’ve discovered.
📋 Components?
- Beef steak – I take advantage of rump steak, sliced into strips, towards the grain. You may as well use sizzler steak, stewing steak or ready-sliced stir-fry steak. Different cuts of beef to make use of which might be extra well-known outdoors of the UK embrace: high spherical, backside spherical, flank, hanger, skirt, chuck, blade or denver.
- Bicarbonate of soda
📺 Watch tips on how to make it
Full recipe with detailed steps within the recipe card on the finish of this publish.
- Place the steak strips in a bowl
- Sprinkle over 1 teaspoon of bicarbonate of soda and rub it into the meat together with your palms.
- Cowl and refrigerate for half-hour.
- Rinse the meat in chilly water to take away the bicarb.
- Pat dry with paper towels and use as per your recipe.
👩🍳PRO TIP As soon as you have dried the meat, you should use a per your regular recipe – even when that requires marinading or coating the meat.
How does bicarbonate of soda tenderise meat?
The bicarb acts as an alkaline, which raises the pH stage on the floor of the meat. This adjustments the way in which the proteins within the meat react when being heated over a excessive warmth, and stops the meat seizing up and shedding moisture .
The result’s gentle, juicy, tender meat. This is an in depth up of some rump steak I velvetised, then fried as a part of my beef in black bean sauce recipe:
🍲 Recipes to make with tenderised beef
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Velveting beef
How you can ‘velvet’ beef – it is a technique of tenderising more durable/cheaper cuts of beef to make use of for stir fry recipes.
INSTRUCTIONS
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Place the meat in a bowl and sprinkle over the bicarbonate of soda.
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Rub the bicarbonate of soda into the meat so it’s totally coated.
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Cowl and place within the fridge for half-hour.
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Totally rinse the meat in chilly water, drain, then pat dry with kitchen towels.
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Use as per your recipe.
✎ Notes
Use as per any quick-cook beef strip recipe, the place you’re on the lookout for the meat to be tender (not-chewy). You possibly can marinate and/or coat the meat after tenderising, if required, for the recipe.
Dietary info is approximate, per portion (this recipe is for 4 individuals).
Vitamin
Energy: 208kcalProtein: 20gFats: 14gSaturated Fats: 6gPolyunsaturated Fats: 1gMonounsaturated Fats: 7gLdl cholesterol: 61mgSodium: 326mgPotassium: 268mgVitamin A: 15IUCalcium: 7mgIron: 2mg
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