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Unlocking the Chinese Secret to Tenderizing Beef: A Time-Honored Technique

Unlocking the Chinese Secret to Tenderizing Beef: A Time-Honored Technique

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### How to Velvet Beef: The Step-by-Step Process

1. **Slice the beef thinly**: Choose cuts like flank steak, sirloin, or skirt steak. Thin slices cook quickly and become tender more easily.
2. **Apply baking soda**: Sprinkle a small amount of baking soda over the beef slices and gently massage. Let it rest for 15-20 minutes. This step is crucial for tenderizing but should not be overdone to avoid a mushy texture.
3. **Rinse thoroughly**: Wash off the baking soda under cold water, then pat the beef dry with paper towels.
4. **Marinate**: Combine soy sauce, rice wine, egg white, and cornstarch. Toss the beef in this mixture until evenly coated.
5. **Cook quickly**: Stir-fry the beef over high heat for just a few minutes until cooked through but still tender.

### Why This Technique Works

The baking soda raises the meat’s pH, loosening up the muscle fibers and preventing them from tightening too much during cooking. Meanwhile, the cornstarch creates a thin protective layer that locks in moisture and adds a velvety finish.

This method results in beef that’s juicy, tender, and perfect for stir-fries, noodle dishes, or even as a star ingredient in hearty soups.

### Bonus Tips for Perfect Tender Beef

* Don’t marinate with baking soda for too long — 20 minutes max — or the texture can become unpleasant.
* Always rinse the baking soda off completely before cooking.
* Use high heat and quick cooking times to avoid drying out the meat.

### Final Thoughts

Unlocking this Chinese secret to tenderizing beef can elevate your home cooking and bring restaurant-quality dishes to your table. With just a few simple steps and common ingredients, you can enjoy beef that’s tender, flavorful, and full of that authentic Asian flair.

Give this technique a try the next time you’re preparing a beef stir-fry or any dish calling for tender slices, and experience the magic of traditional Chinese cooking firsthand.

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