Tender Beef in Minutes! Chinese Secret to Soften the Toughest Beef Recipe
Learn the Chinese secret to tenderizing tough beef quickly with this velveting technique. Perfect for stir-fries, this method ensures your beef stays soft and flavorful every time.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 13 minutes (plus marinating)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Ingredients:
- 1 pound beef (flank steak, sirloin, or chuck, thinly sliced against the grain)
- 1/2 teaspoon baking soda
- 1 tablespoon water
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon vegetable oil
Instructions
- Prepare the Beef: Place the thinly sliced beef in a bowl. Add baking soda and water, mix well, and let it rest for 15–20 minutes.
- Rinse and Marinate: Rinse the beef thoroughly, then combine with soy sauce, cornstarch, and oil. Marinate for 10 minutes to 1 hour.
- Cook: Cook the marinated beef quickly in a hot wok or skillet with oil over high heat for 2–3 minutes until browned and tender.
Notes
- This velveting technique is a classic Chinese method used in stir-fries for beef, chicken, or pork.
- Always slice meat thinly against the grain for the best texture.
Nutrition
- Serving Size: 1/4 pound
- Calories: 190
- Sugar: 0g
- Sodium: 390mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 65mg
