This is a game changer! Ever notice how the beef at Chinese restaurants is so incredibly tender, and how your stir fries at home are just never the same? Your cheerful local Chinese restaurant is using economical stewing beef to make stir fries with ultra tender strips of beef by tenderising it! Proceed with stir fry recipe. It can be marinated with wet or dry seasonings, or cooked plain. Just like in stir fries made by your favourite Chinese restaurant! 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 differs for different cuts of beef. Even when I under or over tenderised, it was still tender and juicy. Even 10 minutes will suffice. 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!
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. 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! Hungry for more? Subscribe to my newsletter and follow along on Facebook , Pinterest and Instagram for all of the latest updates.
You just need to cook clever and get creative! Your email address will not be published. Notify me via e-mail if anyone answers my comment. 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 hours. Pls advise. Quite funny actually- waiting on take out to be delivered as I speak.
The sauce was still incredible, despite the strange red-looking beef strips that were seared in bicarb! Your advice to apply soda bicarb worked like magic, thank you so much.
To properly tenderize a steak, lay the steak out on a plate and cover each side with approximately 1 teaspoon of coarse kosher salt or sea salt before cooking. Use your fingers to gently work the salt granules into the surface, breaking down the fibers of the meat. For even more flavor, add crushed garlic to the salt.
After the waiting period, use some paper towels to wipe away most of the salt. Then pat your steaks until they are good and dry, so you can get the delicious, crispy sear you want.
Season as desired, then grill to desired doneness. I believe we should all love the place we call home and the life we live there. Since , I've been dedicated to making One Good Thing by Jillee a reliable and trustworthy resource for modern homemakers navigating the everyday challenges of running a household. Join me as I share homemaking and lifestyle solutions that make life easier so you can enjoy it more!
Every day I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable! Can You Freeze Cream Cheese? What You Ought To Know. Unfortunately, the best cuts of steak can bust the family grocery budget. Luckily, there is one simple ingredient you have in your pantry that will turn even the cheapest cuts into tender, juicy steaks the whole family will love!
Print Recipe Pin Recipe. Prep Time 5 mins. Cook Time 12 mins. Resting Time: 45 mins. By cooking it for an extended period of time, the collagen in the meat which makes it tough , starts to break down and become gelatinous.
This is when you get that easily shreddable pot roast or short ribs that literally fall off the bone. Some kind of liquid is always included in a braise to maintain a wet heat while cooking; the steam keeps the meat juicy so it doesn't dry out after cooking for hours. Cooking low and slow always requires some patience—but is well worth the wait. The most stress-relieving way to tenderize steak.
Use a meat mallet to pound out the meat thinner, which will allow for a super-quick cook time and help prevent the meat from toughening. Meat mallets come with two sides: one flat and one pointy. The flat side is used for flattening meats, while the pointy side is used for tenderizing, as it break ups the muscle fibers and relaxes the meat. You've heard the rule to always cut steak against the grain if you need a refresh on our other key tips, head here.
This is important for tougher cuts like flank steak. By slicing against the grain you cut through the chewy connective tissue, making each piece more tender.
Not sure which way is against the grain? Look for the muscle fibers that are visible on the outside of the steak.
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