Description
Learn the Chinese secret to tenderizing even the toughest cuts of beef with a simple baking soda method. This technique creates melt-in-your-mouth beef perfect for stir-fries and Asian-inspired dishes.
Ingredients
Scale
Main Ingredients:
- 1 pound beef (flank steak, chuck, or other tough cut, thinly sliced against the grain)
- 1 tablespoon baking soda (for tenderizing)
- Water for rinsing
For Velvet Marinade:
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon rice vinegar or Shaoxing wine
- 1 tablespoon oil (vegetable or sesame)
Instructions
- Tenderizing: Place thinly sliced beef in a bowl, sprinkle evenly with baking soda, toss to coat, and let sit for 15–20 minutes.
- Rinse the beef slices thoroughly under cold water to remove baking soda residue. Pat dry.
- Optional Velvet Marinating: Combine soy sauce, cornstarch, vinegar, and oil. Marinate beef for 10–15 minutes.
- Cook as desired, best for stir-frying over high heat.
Notes
- This method is ideal for thin beef slices.
- Avoid over-marinating in baking soda to prevent a mushy texture.
- Velveted beef is great for dishes like beef and broccoli or Mongolian beef.
- Prep Time: 20 minutes
- Cook Time: 5 minutes (for stir-fry)
- Category: Prep Technique / Main Course
- Method: Marinating + Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 pound
- Calories: 210
- Sugar: 0g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 65mg
