For one batch, I left two and a half pounds of beef as a whole, solid chunk. The tenderizing step makes any beef soft and moist, while marinating the beef gives it more umami flavor and that velvety coating you experience when eating at Chinese restaurants. amzn_assoc_marketplace = "amazon"; amzn_assoc_asins = "B00NAU9058,B00004OCNS,B01DDBJF12,B005EEYGCA"; Subscribe today and receive this quick guide right to your inbox: Your email address will not be published. 1. goes in the rotation! will change the nutritional information in any recipe. The eye is a small round shaped steak that can be used in stews and for cube steak. Chinese velveting techniques vary, depending upon the cut and type of meat used for the dish, and also involve tenderizing, marinating and different cooking methods. Add oil, oyster sauce/soy sauce, Shaoxing wine (optional), and cornstarch to the beef. There are a few ways to reheat roast beef. It’s time to share some Chinese restaurant secrets on how to tenderize beef. This site uses Akismet to reduce spam. I’m sure you’ll get better advice, but I noticed you posted the question today, so I figured I’d give it a shot in case you were making this tonight. Heat sesame oil in a skillet over medium high heat and cook broccoli until slightly browned and mostly tender, stirring often, 5-6 minutes. Learn how your comment data is processed. During this time the baking soda works to tenderize the beef further, and the cornstarch provides a light barrier to keep the beef tender during cooking and prevent overcooking. The beef can be sliced and marinated ahead of time making the meat even tastier. We all loved it! Let stand 1-2 hours. It may seem like a more expensive option at over $40 a kilo, but a 250g fillet goes a long way if you add more vegetables to your dish. The "Kosher Bacon" of choice for those looking for a smoked crispy delight. Is it ok to marinade the beef for longer than 10-15mins in the soy mixture? Toss sliced beef with baking soda and 2 teaspoons of the cornstarch and let sit at room temperature for 30 minutes to tenderize the beef. I think my teenager & his friend will love it! Adding Shaoxing wine (2 teaspoons per pound) also adds flavor but is totally optional for those of you who are strict about alcohol consumption. Rinse the beef thoroughly under running water until the water runs clear. Required fields are marked *. Rectangular slices of beef are used for stir-fries with vegetables like beef and broccoli or beef and tofu. 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. Cutting against the grain means cutting across those strands, so the long strands of muscle can be made shorter to create small, tender pieces. I can’t get the right kind of heat with my electric stove and a frying pan, and for me, this helps keep the meat from getting overcooked. Here’s how to slice meat thinly for delicious Japanese dishes like Sukiyaki, Okonomiyaki, and Gyudon! Sprinkle some salt, 30-40 minutes before cooking. As for the oyster sauce, it is not as commonly available in supermarkets as soy sauce, but hopefully that also changes. I used the marinade in this recipe on the steaks and used a Kikkoman stir fry packet. Mix the water and cornstarch in a separate bowl and add to the saucepan. Fry for a further 3-4 minutes, or until the beef is cooked to your liking. Asian-Glazed Sheet-Pan Salmon and Broccoli. Add oyster sauce and/or soy sauce to give your beef an extra flavor boost. You can buy a large piece, slice it, divide it into portions for several stir-fries, and freeze it! The cornstarch and oil gives the beef its velvety smooth texture sealing in juices and protecting the meat during the searing or cooking. thank you – i love all your recipes! Cook broccoli. Serve with steamed rice, or as desired. beef tenderloin, thinly sliced, marinade with 1 Tbsp oyster sauce and 1 tsp sweet soy sauce, mix well, set aside for at least 30 minutes • vegetable oil • garlic, minced • onion, thinly sliced • red bell pepper, sliced • green bell pepper, sliced • sweat soy sauce • oyster sauce This dish is best enjoyed right away, but leftovers can be stored in the fridge for up to 1 week. Marinate the beef. And that’s it! Velveting is a process used in traditional Chinese cooking to prepare meats for stir-frying. Is the difference being that with the shortcut you use less baking soda, do not rinse it, and proceed simply to the marinating step? Oct 13, 2013 - Sprinkle some salt, 30-40 minutes before cooking. Made from beef plates and smoked to perfection. Use your hands to stir up the beef during the rinsing process. Hi Alicia, thanks for your comment and glad you’re using this old Chinese cooking technique! Stir in green onions or leave sprinkled on top as a garnish. Tenderizing your beef is the first step of the traditional process of velveting beef practiced by virtually all Chinese chefs. Excellent and thanks for your feedback Brian! You can, of course, use beef fillet (tenderloin) instead because it is unvelievably tender, buttery and has a mild beef flavour. 2. Place sliced beef. If using flank steak, trim off any white muscle membranes, and cut your flank steak along the grain lengthwise into 2 to 2 1/2 inch strips. For the second, I sliced the same amount of meat into three fat steaks. Design by Purr. Back to Sliced Beef; Sliced, Marinated Beef, For Stir Fry. It also happens to be the most recommended cut of beef we use in our stir-fry recipes. The first step is to add a good amount of baking soda to the beef––about 1 rounded teaspoon per pound of beef. Cut against the grain, and you shorten the muscle fibers, effectively tenderizing the meat. 4 strips bacon. Pan frying beef round eye steak is a fast, simple technique that results in a lean, tasty and protein-rich meal. Beef / Sliced Beef Item Number: 614619 Elated Plates | Always Available® Sliced, Marinated Beef, For Stir Fry. Cook beef. Stir until beef and broccoli are evenly coated in the sauce, the sauce has thickened slightly, and any bits of meat stuck to the pan have been released, 1-2 minutes. Thinly sliced pork or beef is the key ingredient in many popular Japanese recipes. Best beef for stir fry. Marinating beef for your stir-fry is an important 2nd step of velveting that should never be skipped. The steaks were so tender! Soak the liver in a dish or bowl of milk for 30-60 minutes. Hi Mike, yes, that’s the shortcut – no rinsing and less baking soda so less active prep time. Follow step 3 and increase the marinating time for your beef at least 15 minutes. Since we have to cut cross-wise to the grain, for this piece, we need to cut the long strip into 2-inch wide chunks first. Set aside to marinate for 15-30 minutes, and then your beef is ready to use. Some recipes, including soups, will only require cooking the beef in water as the final step. Cut along the fat lines and remove the thick membrane to get some neat chunks of beef for slicing. Cut in the same direction as the grain, and your meat comes out tough and ropey. Hi Anne, overnight marinating is fine. For $6.99 to $8.99 a pound, it won’t break the bank either. Add baking soda and water to the sliced beef and massage with hands until all of the liquid is absorbed. Can you vacuum seal and freeze the beef right after marinating to use another day? Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! Thx for the recipe Bill & the fast response Julie! Oyster sauce is preferred for this recipe as it has a savory and slightly sweet Asian flavor. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. Here you'll find recipes, baking tips, and more. 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. Explore › guides › food › › 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! It’s much harder to identify how the grain runs in beef chuck than for flank steak. If desired, use 1 tablespoon sesame oil and 1 tablespoon vegetable oil. Hi Debbie, how long you cook beef is a personal preference, but for hot pot, we usually cook until it is just done – when the color just changes from bright red to an opaque gray. Take caution during this process as the bacon grease will likely be sizzling out of the pan and will be very hot. Beef, Water, Rice Flour, Cornstarch, Seasoning Sauce (Soybean Sauce (Soybean, Corn), Water, … And it turns out it really is very easy to make, with only a few ingredients (all of which can be found at any grocery store), and the results are delicious! Hi Ruthie, glad it worked out for you and keep up the great cooking! amzn_assoc_ad_mode = "manual"; 3. 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. Have you ever tried to make a stir-fry at home, but the meat comes out dry and not at all like what you’ve been served in Asian restaurants? Heat up the frying pan and pour a little cooking oil. amzn_assoc_tracking_id = "compledelici-20"; Best Ways To Stir Fry Beef You can stir fry beef with vegetables like broccoli florets, zucchini, carrots, bell peppers, and mushrooms. Letting the beef marinate for more time also helps with tenderizing. The only difference I can remember is that in the marinade, she would also add an egg white, which I think was also about tenderizing. Use a tender cut such as New York steak or prime rib. In this photo, you can see the pattern of meat and fat where the grain runs vertically. Use a good chef’s knife and as always, be careful when working with sharp knives! Remove from skillet and set aside. When slicing the flank steak into small pieces, slice against the grain (perpendicular to the long lines of muscle). 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