You’re so addicted to that extra tender juicy beef that you have from your Chinese takeaway. Maybe in fried rice, or chow mien, or black pepper beef. You tried to recreate it at home, but why does it turn up dry and rubbery? Why is it? Where is the tender juicy beef?? You need to tenderise beef, that’s why. The technique is also known as velveting beef.
It’s so easy and you can do it at home. In fact, I think this should be a standard before you stir fry any beef – try them and tell me you can’t see the difference!
Ingredients
- 200 grams beef meat. I typically use shin, sirloin or fillet that contains some fat on them. Here’s your guide on the best beef cuts for stir-fries.
- Make sure that you cut the beef thinly and against the grain. Cutting against the grain is important because it cuts up the muscle fibre, and chewing against shorter fibre is easier. Basically, let the knife do the work instead of your teeth.
- 1/4 teaspoon of baking soda (NOT baking powder)
- 2 tbsp of cornstarch
- 1/2 cup of water
Steps
Combine all ingredients and mix them well. Don’t just stir them – massage them with your hands. If you know what seasoning you’re going for, you may also add them at this stage and let it marinate for at least 4 hours, but ideally overnight.
When you cook them, make sure that you use preheated wok in HIGH heat. Don’t cook them for too long – that can make the beef dry and rubbery. Cutting the beef thinly helps with shortening the cooking time too, so you don’t need to worry about the beef not thoroughly cooked.
Celebrate your new skill to tenderise beef by cooking quick, healthy, tasty 15-minute noodles!
Happy cooking!