How to Tenderize Beef for Stir-frying (Tested Chinese chef secrets)

Have you ever wondered how to tenderize a tough cut of beef? Is there a way to transform it into tender beef?
This is actually what chefs in Chinese restaurants often do. To balance cost and quality, they use methods to tenderize cheaper cuts of beef for stir fry. One common method involves baking soda, which you may already know. However, there are specific nuances to this method that I use, and you might pick up a few tips that will be helpful to you.
To tenderize tough cuts of meat, follow these steps: First, tenderize it with baking soda, then wash it thoroughly. After that, marinate it with light soy sauce or any acidic seasoning. Next, coat the beef slices with egg whites and cornstarch, and then coat them with vegetable oil.
If you follow these steps closely, you can transform a tough cut of beef shank into tender, smooth slices perfect for stir-frying.
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Recipe:
(Please download the recipe and read the full details at tasteasianfood... )
Ingredients
1 pound beef shank (or other tougher cuts)
1 tsp baking soda
1 tbsp light soy sauce
1/2 tsp salt
2 tsp sesame oil
1/4 tsp ground white pepper
1/2 egg white
1.5 tbsp cornstarch
2 tsp vegetable oil
Method:
1. Remove any tough connective tissue (the silver skin) from the beef.
2. Cut the beef into slices across the grain.
3. In a small bowl, mix 1 teaspoon of baking soda with 2 teaspoons of water until well combined. Thoroughly combine the baking soda solution with the beef slices. Let the beef sit for 30 minutes to allow the baking soda to tenderize the meat.
4.. After 30 minutes, wash the beef slices under plenty of running water to remove all traces of baking soda.
5. Squeeze out as much water as possible from the beef slices. Use paper towels or a dry kitchen cloth to pat them dry
6. Season the beef slices with light soy sauce, salt, sesame oil, and ground white pepper.
7. Incorporate the egg white and cornstarch into the beef, mixing thoroughly to ensure an even coating.
8. Lightly coat the beef slices with vegetable oil to enhance flavor and prevent sticking.
9. Allow the beef to marinate for at least 15 minutes before cooking. The beef slices are now ready for stir-frying.
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Website: tasteasianfood...
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[@elizabethleighton5139]

Wow ! it’s no longer a secret ! You’re a good teacher, thank you 😂

[@zedonutube]

Thank you!
With your help I learned tenderizing meat and stir frying. Not to mention, Chinese style cooking. (I watched it three times already. And downloaded it)
Thanks again!

[@irenerosario8461]

Thanks for sharing the tenderising method. That beef looks very delicious

[@danshankle]

Thank you for this Video! Others show this Velveting but do NOT explain it as well as you have done! Excellent video! Thank you, again for your hard work on this!

[@manoalex6575]

Excellent video with narration...

[@boidun7107]

Thanks so much for sharing your knowledge generously sir !🌹 May God bless you more and more 🙏😍

[@consuelosabio2021]

Thank you fir your cooking tips

[@nessquiogue2073]

You are good… well explained compared to others

[@bernardchung-q5k]

Looks tasty and delicious. Must try it out.

[@conradkappel9426]

Best I've seen to ensure properly seasoned, marinated and tender beef.

[@rolandocuevas4563]

Thank you sir

[@aubreyperies2363]

Thank you for the detailed instructions.

[@evas133]

Thanks for the technique, more power to your blog. Teddy Pau!

[@bettypereira6531]

Thank you so much for your great help

[@TasteofAsianFood]

You're welcome!😊

[@LoveEmpress]

Thank You So Much Sir❣️ I learn so much from you and I am Most Appreciative 🙏🏽. ✨💫

[@grandulasperty1812]

Nice video, many good tips :-)
One more method I have seen is to smash the beef slices with the side of your cleaver as you cut them - good old mechanical tenderising
Also (I'm not a chef), to help cut nice and thin slices, I (when I have time) put the meat in the freezer for like 15 minutes, after trimming and befoew slicing

[@TasteofAsianFood]

Great tip!

[@grimslepers]

just looked this up to use up some of an outside round roast, thank you!

[@Bob_Engdahl]

Your video is so helpful. Thank you so much for sharing. 😊

[@TasteofAsianFood]

Thanks for watching!

[@fuzzer6907]

Bravo! Great info, thanks :)

[@Sal112350]

I learned something today, how to tenderize a hard beef. I don't know how the restaurant do it but now I know. Thank you.

[@TasteofAsianFood]

You are welcome!

[@johnlay3040]

@@Sal112350 You should use the correct tense. When you say "I don't know", it sounds so arrogant that you don't believe what the guy teaches you. But as you are obviously enlightened now, you should say "I didn't know."

[@jennifertan7079]

I use baking soda for many things but my method of tenderising beef, mutton, is ginger juice. Pound fresh ginger, squeeze the juice into the meat and marinade for 10 to 20 minutes. But do not marinade for too long - the meat could disintegrate.

[@TasteofAsianFood]

Thanks for sharing your tip! 👍

[@jennifertan7079]

@@TasteofAsianFood You are welcome.

[@hopesellers1031]

Looks wonderful!❤

[@phyllismok6033]

thanks for sharing

[@maryloudelossantos1624]

Thank you. You are the best! What kind of beef do you recommend?

[@TasteofAsianFood]

It is unnecessary to tenderize high-quality beef, like tenderloin. However, for tougher cuts such as chuck, this method can be effective.

[@adeyemisiadekunle7989]

This is really helpful, thanks. I wanted to know is there any stage you can freeze the beef after tenderizing in case I want to do a big batch?

[@rweisele]

Not all brands of baking soda will leave a metallic taste, I use Arm and Hammer, and Food Club brands and neither one leaves an objectionable taste of any kind. In most Chinese dishes I make, the soy sauce and hoisan sauce or oyster sauce will also change the taste of the soda if you can even taste it.

[@gchow6009]

Good to know. I can taste the metallic at Chinese restaurants in beef dishes.

[@miamie7039]

I always use baking soda for tenderizing and I washed it after.

[@christinacobaugh660]

@@miamie7039👌same !

[@thesssobreo5326]

Thank you.
May I ask if i'll be using beef for another recipe like beef stew or curry, is washing it with water and baking soda will help tenderize the meat?

[@ontlady]

Thanks for your tip! Would be nice to see you use a very sharp knife in slicing the beef. Looks like your cleaver needs sharpening.

[@TasteofAsianFood]

😂

[@californiacat9762]

❤ thank you. 😺

[@johnlay3040]

Soda also gives the beef a smell as if it is a bit off, if you don't wash it. The soda makes it puff up like ballon when you fry it.

[@Micko350]

Title should be, How to turn a 1 min video into a Movie!

[@marilynbulacan1617]

❤😊

[@LeedonLee]

❤

[@ChopChou]

Hello Chef
I also like making lamb curries. Can we use this method for Lamb and Chicken also?
Thank you.

[@TasteofAsianFood]

I suggest that you follow the steps up to the marinade with soy sauce and other seasonings. On the day you plan to use it, simply defrost the portion and then coat it with egg, cornstarch, and oil.

[@shafiqulabedin5267]

You’re welcome and subscribe today. Congratulations 🎊🎉🎈 and look forward soon

[@yoojyim6238]

You should add some very.

[@lisan184]

How about baking powder we don’t need to wash

[@TasteofAsianFood]

Baking powder is safe to eat since it is used in baking. You can choose not to wash it off, but sodium bicarbonate can leave a metallic taste if it isn't rinsed away or neutralized by an acid. I believe it should be fine not to wash it off if you only use a small amount.

[@michaelrowley6069]

7:56

[@robertkat]

Don't try it on a steak. Will make it rubbery.

[@cecilejadodnik1820]

La viande n a plus aucun gout après

[@zedonutube]

À cause du bicarbonate de soda?
Que devrion-nous faire pour corriger cela? J'attends pour votre réponse s'il vous plaît.