This is how to tenderise beef with aChinese restaurant methodcalled velveting beef.
Its 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!
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How do Chinese restaurants get their beef so tender??
The secret is tenderising the meat.
How to tenderise beef easily!
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!
However, Im fine with that because stir fries always have great sauces!
But its not even steaks range from economical to high quality.
Use this tenderising technique on budget steaks, not expensive steaks.
Tenderising time
Tenderising timediffers for different cuts of beef.
Even when I under or over tenderised, it was still tender and juicy.
Word of caution:The beef will turn freakishly bright red.
Dont be alarmed thats just what happens.
Even 10 minutes will suffice.
Pictured below is the stir fry sauce / marinade forChinese Beef and Broccoli.
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 thetexturenot the flavour of the beef.
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It has a velvety texture.
Why tenderise beef?
And it stays tendereven if you overcook the beef!
Build your own stir fry using myAll Purpose Chinese Stir Fry SauceorPeanut Saucefor stir fries!
If you try this tenderising technique, Id love to know what you think!
