Tender Beef in 5 Minutes! The Chinese Secret to Soften the Toughest Beef

Want something soft and wonderful to eat but can’t seem to get the cuts? In only five minutes, a Chinese cooking technique can turn even the hardest meat into delicious, melt-in-your-mouth bliss. Let’s explore this magical method and show you how simple it is to use at home.

The Enchantment of Velvet

The technique known as “velveting,” a customary Chinese cooking technique, is the key to keeping meat moist and soft. This easy method includes marinating the beef in a concoction of chemicals that soften and break down the rough fibers, giving the meat a smooth, velvety feel.

The Reasons Behind Velveting

The reason velveting works is that the marinade’s components cover the meat, forming a barrier that keeps moisture in and provides protection. This keeps the meat from drying out during cooking while also softening it. This is

how to use this simple procedure to obtain deliciously tender meat.

Components of Velvet Beef

1. One pound of thinly sliced beef cut against the grain
2. One spoonful of baking soda
3. One tablespoon of cornflour
4. One-third cup soy sauce
5. A single spoonful of vegetable oil
6. One egg white (additional softness optional)

The Velvet Beef Steps

• Cut the Beef: First, finely slice your meat against the grain. This aids in the breakdown of the muscle fibers, facilitating the tenderizing process.
• Get the marinade ready: Mix the egg white (if desired) with the baking soda, cornstarch, soy sauce, and vegetable oil in a bowl. Till the mixture is smooth, thoroughly combine.
• Marinate the meat: Make sure every piece of meat is well covered by adding the slices to the marinade. Give it time to sit around half an hour. Even fifteen minutes might make a big impact if you’re pressed for time.
• Rinse and pat dry: To get rid of the baking soda, rinse the beef under cold water after marinating. Taking this step is essential to prevent any lingering flavor. Using paper towels, pat the steak dry.
• Quick Cook: Your meat is now prepared for cooking! Stir-fry it for two to three minutes, or until it’s barely cooked through, in a hot wok or pan. What was the outcome? Perfectly juicy and tender beef, ideal for use in your preferred rice, noodle, or stir-fry recipes.

The Reason It Functions

• Meat’s pH is raised with baking soda, increasing its alkaline content. The muscle fibers relax as a result of this pH shift, which also stops the proteins from
• bonding, which maintains the meat’s softness. Egg white improves softness, soy sauce provides flavor, and cornstarch helps to preserve the meat as it cooks and give it a smooth texture.

Cooking Advice

1. Avoid Overcooking: Although velveting helps to tenderize beef, overcooking can still result in toughness. Over high heat, rapidly cook the beef.
2. Use Fresh Ingredients: For optimum results, use high-quality soy sauce and fresh meat.

In summary

Anyone who wants to taste soft, flavorful beef without spending hours in the kitchen will find that velveting is a game-changer. In only a few minutes, even the hardest beef slices will turn delicious and tasty thanks to this simple and rapid Chinese method. Next time you prepare beef, give it a try and savor the delicious, melt-in-your-mouth flavor.