How to tenderise beef (velveting beef)
User Reviews
4.9
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Prep Time
25 mins
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Total Time
25 mins
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Servings
2
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Calories
225 kcal
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Course
Main Course
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Cuisine
Chinese, Chinese-American Fussion
How to tenderise beef (velveting beef)
Description
How to tenderise beef by velveting involves coating thin slices or small pieces of beef with baking soda and refrigerating for 30 to 40 minutes. Baking soda raises the pH on the meat’s surface, breaking down proteins and softening the fibers, resulting in a tender and smooth texture referred to as "velvety." After marination, the beef is thoroughly rinsed to remove excess baking soda and patted dry before cooking.
This technique is particularly useful for economical stewing cuts and less tender steaks but is not recommended for whole steaks or premium cuts. Proper slicing against the grain is important to maximize tenderness. Beef treated this way lends itself well to quick cooking methods such as stir-frying or deep frying, where it retains a tender bite without becoming tough or chewy.
The flavor of the tenderised beef depends on the cut used and subsequent seasoning or sauces. Velveting enhances texture without significantly altering taste, making it a valuable step in recipes requiring tender beef strips. Adjusting the marinating time slightly for different cuts allows customization of tenderness while avoiding over-marination that can make meat mushy.
Ingredients
- 250 g / 8 oz stewing beef Note 1, or other economical beef cuts
- 3/4 tsp baking soda Note 2, or bi-carbonate soda
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.
Notes
- This tenderising technique works best with thinly sliced or bite-sized beef pieces, not whole steaks, because baking soda can over-tenderise the exterior before the interior softens.
- Use baking soda (bi-carbonate soda), not baking powder, for effective tenderising.
- Slice beef thinly against the grain to improve tenderness and texture when cooked.
- Recommended tenderising times vary by cut: 20-40 minutes depending on the beef type; 35 minutes is a good general guideline.
- Great for economic cuts like chuck, stew beef, or rump; avoid using on premium steaks where natural tenderness is desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225cal | 11% |
| Protein | 23g | 46% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 86mg | 29% |
| Sodium | 101mg | 4% |
| Potassium | 415mg | 9% |
| Calcium | 21mg | 2% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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