Description
Learn the Chinese secret to tenderizing even the toughest cuts of beef with this easy recipe. By following these steps, you’ll have perfectly tender beef for all your stir-fries, noodles, and rice dishes in just minutes.
Ingredients
Scale
For Tenderized Beef:
- 1 pound beef (flank steak, skirt steak, or sirloin, thinly sliced against the grain)
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 tablespoon soy sauce
- 1 tablespoon rice wine or dry sherry
- 1 teaspoon sesame oil
- 2 tablespoons water
- 1 tablespoon vegetable oil
Instructions
- Prepare Beef: Sprinkle baking soda over thinly sliced beef. Let sit for 15 minutes, rinse, and pat dry.
- Marinate: Combine cornstarch, soy sauce, rice wine, sesame oil, water, and vegetable oil. Add beef and marinate for 15 minutes to 1 hour.
- Cook: Stir-fry beef in a hot wok or skillet for 2-3 minutes until just cooked through and tender.
Notes
- Always rinse beef after applying baking soda.
- Slice beef thinly against the grain for best results.
- Velveting keeps beef juicy and soft.
Nutrition
- Serving Size: 1/4 pound prepared beef
- Calories: 240
- Sugar: 1 g
- Sodium: 460 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 24 g
- Cholesterol: 70 mg
