How to ‘velvet’ beef – this is a method of tenderising tougher/cheaper cuts of beef to use for stir fry recipes. I use bicarbonate of soda for this quick method. The beef is tender and ready to use in 30 minutes.
Whilst I love using a nice tender, marbled piece of ribeye for a stir fry, it’s not always practical, or cost effective (especially when you have a couple of hungry teenagers to feed too).
This is how to use a cheaper cut of beef/steak, such as rump, for your stir-fry, whilst still ensuring it’s soft and tender.
After all, no-one wants a chewy stir fry!
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.
Servings:
4
Cuisine:
Chinese
Prep Time:
00:05
Cook Time:
00:30
Total Time:
00:35
Ingredients:
- 400 g (14 oz) rump steak sliced into thin strips, against the grain (or use stir fry beef strips)
- 1 tsp bicarbonate of soda baking soda
Method:
- Place the beef in a bowl and sprinkle over the bicarbonate of soda.
- 400 g (14 oz) rump steak, 1 tsp bicarbonate of soda
- Rub the bicarbonate of soda into the beef so it’s thoroughly coated.
- Cover and place in the refrigerator for 30 minutes.
- Thoroughly rinse the beef in cold water, drain, then pat dry with kitchen towels.
- Use as per your recipe.
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