If you love a beef dish from your local Chinese restaurant where the meat literally melts in your mouth but when you try to recreate the dish at home it’s like eating bits of beef shoe, this post is for you. Learn the trick to velveting meat TODAY!
We know that overcrowding a pan of stir fry meat can cause the meat to stew which makes beef strips tough. The secret to silky beef strips is tenderising the meat, in particular, velveting the meat.
You can bet your local Chinese restaurant is doing it and now you can do it too! There’s nothing fancy required to tenderise meat – ANYONE can do it. You just need beef, McKenzies Bi-Carb Soda and half an hour.
Which cut of beef is best for tenderising?
Personally, I like to stick with a good all-rounder cut of beef like a rump steak for stir fry, stroganoff and Asian dishes. You could also use porterhouse, sirloin or round steak. Any kind of budget steak cut works well with this velveting technique.
[mc_block_title custom_title=”How to tenderise meat so it melts in your mouth”]
What you need
- 250g of rump steak (or other budget beef cut)
- ¾ tsp Bi-Carb Soda
What to do
- Slice the beef thinly into bite-size pieces and place in a bowl.
2. Sprinkle the Bi-Carb Soda over the top and toss the meat to coat evenly. Alternatively, tip both in a freezer bag and give a good shake!
3. Place in the fridge for 20 minutes. After the rime has passed, rinse the beef well with water, shake off excess water and use pieces of kitchen paper towel to blot away any lingering or excessive water drips.
4. You’re ready to cook! You can cook the beef plain or marinate it as you please. Easy!
Dinner in a DASH – just 30 minutes!
I’m teaming this lot of tenderised beef strips with a quick and easy Woolworths Stir-Fry Kit (just $6!) for a healthy, low-cost meal that is on the table in just half an hour from tenderising to serving. Yum!
Just remember to cook the beef in two batches first (don’t overcrowd the wok!) and follow the directions on the packet for the vegetables. IT’S TOO EASY and the velveting technique is a GAMECHANGER. No one will ever complain about chewy meat again.
Not just useful for tenderising or velveting meat – are you a teeny tiny bit curious to know what else you can do while you have the baking soda out? Check out this post for 13 things you can clean with Bi-Carb Soda! AMAZING!
