This is how to tenderise beef with a Chinese restaurant method called “velveting beef”. Also used for chicken, it’s a simple, highly effective technique using baking soda that transforms economical beef so it’s incredibly tender in stir fries and stir fried noodles.
It’s a quick and easy method that any home cook can do, any night of the week. No deep frying, no special equipment. This is a game changer!
How do Chinese restaurants get their beef so tender??
Ever notice how the beef at Chinese restaurants is so incredibly tender, and how your stir fries at home are just never the same?
The secret is tenderising the meat. It’s called velveting beef.
Your cheerful local Chinese restaurant is using economical stewing beef to make stir fries with ultra tender strips of beef by tenderising it!
How to tenderise beef – easily!
There are a few methods, but this is the easiest way:
-
Sprinkle 3/4 tsp baking soda (bi-carbonate soda) on 250g / 8oz sliced economical beef cuts
-
Toss with fingers, leave for 30 minutes
-
Rinse, pat off excess water
-
Proceed with stir fry recipe. It can be marinated with wet or dry seasonings, or cooked plain. The beef will be really tender and soft, “velvet’ like. Just like in stir fries made by your favourite Chinese restaurant!
Other tenderising methods include marinating in a cornflour/cornstarch sludge then frying in oil before using in the stir fry, chemical tenderisers and egg white marinates. The baking soda method is the simplest for every day purposes and just as effective which is why it’s the method I use.
Beef cuts to tenderise
These are the best cuts of beef to tenderise:
-
economical steaks* – any type, like good value rump, porterhouse, sirloin, round bottom etc. that are otherwise quite dry when used in stir fries;
-
chuck and similar cuts of beef used for stews – this technique will tenderise the beef perfectly, however, by their very nature, stewing cuts of beef don’t have as strong a natural beef flavour as steaks. However, I’m fine with that because stir fries always have great sauces!
* It sounds counterintuitive to tenderise steaks because one would assume if beef is sold labelled as “steaks”, that indicates they’re good for quick cooking (eg grilling) so it should be good for stir fries. But it’s not – even steaks range from economical to high quality. You can use any high quality (expensive) steak in stir fries without tenderising (which is what fine dining Asian restaurants do). Use this tenderising technique on budget steaks, not expensive steaks.
Tenderising time
Tenderising time differs for different cuts of beef. Here’s the general rule of thumb I’ve come up with based on all the beef I’ve tried:
-
Chuck beef, gravy beef, oyster beef and other traditional stewing beef – 30 minutes
-
Economical steak cuts (eg. cheap rump, hanger) – 20 minutes
-
Blade, bolar blade – 40 minutes
-
Brisket – the only cut I don’t recommend, haven’t been 100% happy with outcome
If you’re unsure for your cut of beef, go for 35 minutes. Even when I under or over tenderised, it was still tender and juicy. You’ll quickly figure out the best marinating times for your preferred cuts of beef – just adjust up and down by 10 minutes at a time.
Word of caution: The beef will turn freakishly bright red. See?
Don’t be alarmed – that’s just what happens. In fact, if you put your ear very close to the beef, you’ll hear faint fizzing – that’s the baking soda at work!
Marinating Tenderised Beef
After it’s been tenderised, go ahead and marinate it in whatever you want – wet sauce or dry seasonings. Because we’re using thin slices of beef here and it’s been tenderised, we don’t need to marinate for long. Even 10 minutes will suffice.
Also, stir fries have the benefit of glossy sauces coating the beef so that’s another reason why we do not need to marinate it for long.
Pictured below is the stir fry sauce / marinade for Chinese Beef and Broccoli.
How to cook tenderised beef
Tenderised beef can be stir fried the traditional way – hard and fast on a hot stove in mere minutes – or even deep or shallow fried in oil like in this Crispy Mongolian Beef (pictured below).
Whichever way you cook it, the beef comes out much more tender and juicy than even expensive cuts of beef like beef tenderloin!
What does tenderised beef taste like?
The flavour of the beef is not affected by the tenderising. So the beef flavour will only be as good as the cut you use.
Tenderising affects the texture not the flavour of the beef. It has a “velvety” texture. The fibres are softened so you get less “meaty” texture, which is why I only use this technique to tenderise strips of meat and not cubes or steaks which would be a bit too eerie!
Why tenderise beef?
Tenderising beef enables you to make fast-cook beef recipes using economical cuts of beef that usually require slow cooking to break down the tough fibres, like in Stews. And it stays tender even if you overcook the beef!
What to make with tenderised beef
Because this is a Chinese restaurant method, I’m sharing this with stir fries like Beef and Broccoli and stir fried noodles in mind. Build your own stir fry using my All Purpose Chinese Stir Fry Sauce or Peanut Sauce for stir fries!
You can also use tenderised beef in place of chicken or pork in any of the stir fries.
But don’t limit yourself to just Chinese recipes! The plain tenderised beef isn’t flavoured, so it can be used for any recipe calling for strips of beef that are cooked quickly, such as Beef Stroganoff.
If you try this tenderising technique, I’d love to know what you think! – Nagi x
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
How to tenderise beef (velveting beef)
Ingredients
- 250 g / 8 oz stewing beef or other economical beef cuts (Note 1)
- 3/4 tsp baking soda / bi-carbonate soda (Note 2)
Instructions
- Slice beef thinly against the grain. (Note 3)
- Place in a bowl. Sprinkle over baking soda, toss with fingers to coat evenly.
- Refrigerate for 30 to 40 minutes. (See Note 1 for different cuts)
- Rinse beef well with tap water. Shake off excess water, then use paper towels to blot away excess water (doesn't need to be 100% dry).
- Proceed with recipe of choice. Beef can be marinated or seasoned before cooking, stir fried or deep fried, and it will be soft and tender, "velvet" like. Use for Stir Fries, Stir Fried Noodles, Beef Stroganoff and any other recipe calling for quick-cooked beef strips.
Recipe Notes:
1. Beef cuts - Use this for stewing cuts and to improve the tenderness of economical steaks. It will work with any cut of beef but is obviously wasted on expensive beef like tenderloin or high quality, well marbled fillets and rib eyes. Tenderising time differs for different cuts of beef. Here's the general rule of thumb I've come up with based on all the beef I've tried:
- Chuck beef, gravy beef, oyster beef and other traditional stewing beef - 30 minutes
- Economical steak cuts (eg. cheap rump, hanger) - 20 minutes
- Blade, bolar blade - 40 minutes
- Brisket - the only cut I don't recommend, haven't been 100% happy with outcome
Nutrition Information:
Life of Dozer
This is the only beef he’s getting today… 😂
Not Proctor says
I’ve used the technique for your broccoli beef and cashew chicken recipes! Amazing how well it works!
Nagi says
YES! It’s a total game changer! N x
Mark Walker says
I did this for brocolli beef today. Turned out fantastic and interested in trying the technique for Grillads and Beef Strognoff. Fantastic.
Nagi says
I’m so glad you enjoyed it Mark! N x
Nadia says
Does this work for deer meat?
Nagi says
I haven’t tried Nadia, I imagine so – would love to know if you try! N x
Jean says
I tried using baking soda to tenderize beef ribeye steak, and it was not tenderized. How else to tenderize ribeye steak? Thanks.
Nagi says
Hi Jean, sorry you were having issues – was it thinly sliced & how long did you tenderise for? N x
Jean says
Thanks, Nagi. Steak size of about half an inch. Tenderize for about 20 mins & the steak is still not tender.
Mark Walker says
Jean…you have to prick the steak with a fork all over and for 8oz steak use about 3/4 tsp of soda and really rub it in and leave refrigerated for 30 minutes, rinse dry and cook
Linda says
Can i use baking powder as a substitute for bi carb?
Nagi says
Hi Linda, you really need bi-carb to tenderise here. N x
Linda says
Can i use baking powder as a substitute for big carb?
Kristina L Kirkland says
Game changer!!! Where have you been the 40+ years I’ve been home cooking on a budget?!? My stir fries will never be the same, just better.
Nagi says
You’re totally converted now Kristina 🙌
Lin says
What a thorough and interesting treatise on tenderizing beef and cooking beef and broccoli. Many thanks! Will try it tonite.
Nagi says
I hope you love it Lin – keep me updated! N x
Lori says
I made fajitas with this method. The beef was so tender. I will be sure to use it again next time we have stir fry. Yum! Thank you for so many great recipes and tips. I love the notes with ideas for substitutions.
Nagi says
Wahoo! That’s great Lori! N x
Sam says
I love learning new cooking techniques! I just did this with pork using your Chinese stir fry sauce and it was so good that I over ate. Thank you, you’re amazing!
Carrie Cole says
Where had this been all my life? 🙂 I just tried this for the first time while making stroganoff with beef slices fried in the pan, and it turned out *excellent*. The beef really is so incredibly tender. Thank you so much for sharing this! 🙂
Nagi says
You wont look back now – think of all the possibilities!! N x
Simajon says
Didn’t rinse the meat and it was still delicious
Nagi says
Always rinse the meat – otherwise you’ll have a metallic taste that will ruin the dish! N x
Kay says
Does the bicarb used to velvet,destroy the nutrients?kay
Nagi says
Hi Kay! I find it difficult to imagine it would given the small quantity and short marinating time, but I couldn’t say for sure, sorry! If it was hours and hours it might 🙂 N x
Kay says
Sorry. I have read properly and did not realise. I needed to rinse and dry the meat I could taste the carb Sosa but the meat was so tender
Scott says
Going to try this with porkloin in strips as I can’t have beef Nagi. Dozier knows marbling when he sees it!! Keep up the great work Nagi, been following you for years (just your recipes lol). Scott
Nagi says
Enjoy Scott!! N x
Adele Berndt says
What a wonderful recipe. Thank you!!
Nagi says
Thanks Adele, I’m so glad you enjoyed it!! N x
Summa says
This literally changed my world. I cannot believe I went 37 years without knowing how to velvet my beef for stir fry. The difference in the meat is amazing. I had my reservations, but it is soft and tender exactly how it is when I buy Chinese. Love it!!
Nagi says
Yesssss! There’s no turning back now! N x
Summa Mcfeeters says
Absolutely not!! Actually when I fry the beef in the wok before the veges.. My daughter (she’s 2) likes to pick at the meat, I’m guessing because it’s “nice and soft”, easy for her to chew
Emily says
Every time I try to velvet beef like this, it gets a fishy smell & taste to it. Is that normal? Should I just be rinsing it better? TIA!! Love your recipes 🙂
Kendan says
Hey. I am doing this now with rump and have only just rinsed after 20 mins in bicarb and DID actually detect a vaguely ‘of the ocean’s aroma to it. That’s very interesting.
Nagi says
Fishy smell?? How odd! Is it always with the same cut of beef – if so, what cut is it??
Robin says
I used it on about $40 of flank steak. I did this the other night, but another site I was on didn’t mention to rinse the soda. It was SO fishy that even my family who actually like fish couldn’t finish their meals. I will try it again, with rinsing, but I really hope I don’t ruin another batch of beef.
Alex Nicolson says
Bi-carbonate of Soda is not the same as Baking Soda. Baking Soda usually contains Rice Flour and Sodium Acid Pyrophosphate as the major ingredients
Nagi says
You’re thinking of baking POWDER. Baking soda and bi carb are the same 🙂
Tehmina says
Hi I have a food truck business and dealing with beef is tough for me so can I marinate beef with baking soda for 30 minutes then rinse it and dry it and keep in refrigerator for two to three days and use it according to my order requirement?? Or I have to use it with in hour??? Please suggest for both marinations for baking soda and marinated with corn starch and egg. And can I freeze this baking soda marinated beef for reuse it. Thanks in advance ce
Sandra D says
Can I leave the b. soda on for however long I like? Turns out I’ll be making the Beef n Broccoli tomorrow now, and I’ve just put the soda on the slices of beef.
Sandra D says
For anyone else wondering, I left the baking soda on the beef strip until this afternoon (so about 10 hours), then rinsed well and made my beef and broccoli – delish!