Place the steak in the skillet and cook for three to four minutes. If you try this tenderising technique, I’d love to know what you think! Your email address will not be published.

I tried rinsing the meat before cooking, to no avail. Heat the olive oil to medium high in the skillet. Beef can be marinated or seasoned before cooking, stir fried or deep fried, and it will be soft and tender, "velvet" like.

The beef will be really tender and soft, “velvet’ like. She graduated from San Joaquin Valley Junior College with an Associate of Science in medical office administration, and achieved a Bachelor of Science in health administration from the University of Phoenix. Marinate the flank steak in mixture for 20 minutes.

i would sprinkle BS on the sliced pieces of chicken and mix with dashes of water until pasty.

❤️. https://www.recipetineats.com/chinese-broccoli-with-oyster-sauce/, Carnitas (Mexican Slow Cooker Pulled Pork), Sprinkle 3/4 tsp baking soda (bi-carbonate soda) on 250g / 8oz sliced economical beef cuts. Thank you so much for sharing this simple technique. I only cook from your recipes and this the first that has gone so very wrong! Shake off excess water, then use paper towels to blot away excess water (doesn't need to be 100% dry). 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. sherry or white wine . Dulce de leche cake: it is one of the best desserts on this planet!

I paired it with your mangolia beef dish and I’m speechless. Even when I under or over tenderised, it was still tender and juicy.

Becca Hubbard-Woods has been a freelance writer since 2005, writing for various online publications.

I love hearing how you went with my recipes!

Especially minced pork, as I find that the taste and smell of minced pork is quite strong when used making wonton. 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. Because skirt steak is taken from an area of muscle that is used often, it is known to be a tough cut of meat. You can use any high quality (expensive) steak in stir fries without tenderising (which is what fine dining Asian restaurants do). Velveting does not affect the food whatsoever and won’t diminish your beef. If you have a meat grinder, you can take it to the next level by turning tough cuts into tender ground meats.

Egg in a hole chicken burger: if you want to try a very special burger, check this recipe!

My beef was fresh, and like others have said… my beef smelled fishy. Even 10 minutes will suffice. Because we’re using thin slices of beef here and it’s been tenderised, we don’t need to marinate for long. But don’t limit yourself to just Chinese recipes! 2 lbs flank or skirt steak . 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.

Any suggestions would be fabulous! That will help make it easier to chew. But the beauty of stir fries is that there's always a flavourful glossy sauce! Yes, there was a slightly fishy/sour smell but a very mindful rinse got rid of it. cheap rump, hanger) – 20 minutes, Brisket – the only cut I don’t recommend, haven’t been 100% happy with outcome, Chuck beef, gravy beef, oyster beef and other traditional stewing beef - 30 minutes, Economical steak cuts (eg. It's also done for, stewing beef or other economical beef cuts, Refrigerate for 30 to 40 minutes. 2. It shouldn’t give the meat a taste right? Did I used too much baking soda?

If you're unsure for your cut of beef, go for 35 minutes.

PS- I made this for the beef & broccoli noodles… so I was able to salvage the broccoli + noodles and added some mushrooms. This is how to tenderise beef with a Chinese restaurant method called “velveting beef”. When deciding how to tenderize skirt steak, it is important to remember that not all of the factors that affect the texture have to do with cooking. For tough, thinner cuts of steak like skirt, hanger, and flank, and London broil, consider an acidic marinade for more tender results (and more surface flavor!). The best way to get a skirt steak tender is to cook it quickly at a high temperature to break down the fat and seal in the natural juices. Totally missed seeing the rinsing step for some reason! Use for.

Once cooked.. it was the oddest taste of old seafood + beef.