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
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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… 😂
We made beef with lo-mein noodles and your methodology was simple and yielded excellent results. We opted for flat iron steak.
Can this be done to lamb shoulder if I wanted to use it in a stir fry instead of slow cooking it?
If you use a lamb shoulder you need to velvet for 6-24 hours. See my recipe here for the method: https://discountspot.info/mongolian-lamb/#wprm-recipe-container-49938%3C/a%3E Thanks! N x
Velveting method is mainly mentioned for “sliced” cuts – can that also be done on a “whole” piece of Steak?
Pls advise.
No that would not work as it would not penetrate the interior of the meat. Thanks! N x
Trying this tonight! Fingers crossed Nagi!
Thank you so much!I love this page! You made my day!
I’ve just rinsed and dried my sliced rump steak and I’m having the same problem as others.. it’s smells really fishy. Wondering if anyone has been able to save it or if it’s only good for the bin now? It started to smell almost straight after adding the bicarb, I smelt the off cuts and they were fine, it’s was just once adding the bicarb it stank?!
Thank you for the helpful honest reviews. I also experienced the fishy odor and horrible flavor. I realize I used way too much bicarb (1/4 Cup!) and left it too long. More than 24 hours. I will try again. The method did tenderize the beef! Thank you Nagi!!
Oh man… I didn’t read the part about rinsing off the baking soda and managed to create a bubbling goo that managed to eat broccoli on its own with a PH of what I can only imagine to be 10 haha. Completely my fault, I’m sure this would have worked out well if I didn’t spazz out and not read the recipe fully. Quite funny actually- waiting on take out to be delivered as I speak.
Oh dear! Live and learn Adam, I bet you’ll never do that again! 🙂 – Nxx
I’ve just gone and done this too, with economy rump I was using for your Beef Stroganoff recipe! The sauce was still incredible, despite the strange red-looking beef strips that were seared in bicarb!
thanks for the tip, use lots of your recipes and most taste great, keep up the good work.!!
Your advice to apply soda bicarb worked like magic, thank you so much. Everyone enjoyed the dish.
I made this and the beef turned out beautifully but the broccoli broke down right before the dish was finished to almost a soup. Could the baking soda have done this? I cooked the beef first then added the broccoli and cooked it together.
That doesn’t sound right at all sorry Gerry! Can I ask what beef you used, how long you tenderised it for and did you rinse it too? N X
After I sis the baking soda for 30 min I washed the beef and tried a sample on the stove but it turned out tough. Can I redo the process and sprinkle baking soda one more time?
Hi Rim, can I ask what cut of beef you’re using here? N x
After I sis the baking soda for 30 min I washed the beef and tried a sample on the stove but it turned out tough. Can I redo the process and sprinkle baking soda one more time?
After I sis the baking soda for 30 min I washed the beef and tried a sample on the stove but it turned out tough. Can I redo the process and sprinkle baking soda one more time?
The meat just doesn’t taste the way it once did. Mass production has ruined the quality of both taste and texture.
Nagi. Your info says 3/4 tsp bi-carb to 8 oz of meat. Should the bi-carb amount be increased accordingly (doubled or tripled, etc) if you are tenderizing 1, 1.5, 2 lbs etc? Please advise. Thanks.
Hi Trixie, yes, the more meat, the more bi-carb you’ll need to tenderise. N x
It worked perfectly and tasted great – thank you for this terrific tip!!
Hi Nagi! WOW – this helped me turn a good piece of rump into a great dish. I sliced it into thin strips against the grain, did the bicarb bit, fried it up with red onions, mushrooms and capsicum and the meat was so tender it was a delight to eat. So THANKS! Love your site!
perfect !
thank you for explaining how to tenderize beef. i have been banging my head against the wall, trying to figure out what i did wrong.it worked like magic thank -you sooo much, you are awsome.
That’s awesome Barb!! N x
Hi Nagi, thankyou so much for this idea. I sprayed a little olive oil in the slow cooker and did it that way for an hour ( 1/2 hr each side ). Then just threw it on the grill – it was awesome xx
can i use the same velveting on chicken (cut up for stir frying). ?
Hi Roz – yes! I actually mention this in the post – https://discountspot.info/velveting-chicken-chinese-restaurant-tenderise-chicken/%3C/a%3E N x
I never knew this and I’ve been cooking for over 40yrs now. Just made the stroganoff and it was amazing. I also I have 3 little dogs watching me very closely and wondering where theirs is.
Wonderful recipes Nagi xx