How to Velvet Beef with Baking Soda for Tender, Juicy Stir-Fries

Velveting is a technique used in Chinese cooking to tenderize beef and give it a velvety smooth texture. It involves soaking sliced beef briefly in a mixture of baking soda and water. The baking soda chemically breaks down the meat fibers, making the beef super tender.

Velveting revolutionizes cheaper, tougher cuts of beef, allowing them to be just as tender as premium cuts. This opens up a whole new world of quick, easy, and budget-friendly stir-fries and Asian-inspired dishes you can make at home.

Why Velvet Beef?

Velveting beef has several advantages:

• Makes cheap cuts tender – Turns typically tough cuts like chuck roast, round, and flank into succulent stir-fry meat

• Quick prep, fast cooking – Only requires 20-40 minutes velveting time. The beef can then be cooked quickly in a stir-fry or other fast cooking methods.

• Tenderizes without deep frying – Many Chinese restaurants deep fry beef twice to tenderize. Velveting skips the grease while still giving super tender results.

• Retains moisture – Velveted beef stays juicy, even with quick high-heat cooking.

• Versatile – Velveted beef can be used in any cuisine calling for quick-cooked beef strips. Works great in stir-fries, fajitas, beef stroganoff, etc.

• Easy technique – No special tools needed. Just baking soda water and 20-40 minutes of time.

How Does Velveting Work?

Velveting beef is simple chemistry. Baking soda is alkaline with a high pH. When it makes contact with the beef, it partially breaks down connective tissues and muscle fibers through a process called denaturation.

This softens the beef structure, leading to major tenderness gains. It does not affect beef flavor, just texture.

The velveting reaction happens quickly at room temperature. After 20-40 minutes, the beef is transformed from tough to tender and ready for cooking.

Step-By-Step Guide to Velveting Beef

Velveting beef is a simple 2-step technique:

Step 1) Coat beef slices in baking soda and water mixture. Allow to sit 20-40 minutes.

Step 2) Rinse baking soda off beef and pat dry. Proceed with cooking.

Here is the full method:

Ingredients

• 8oz (250g) beef (flank, chuck roast, bottom round, etc.)
• 3/4 tsp baking soda
• 2 tbsp water

Instructions

1. Cut beef across the grain into thin 2-3mm slices. Cutting against the grain shortens muscle fibers for extra tenderness.

2. In a bowl, stir baking soda into water until dissolved. Add beef slices and toss to evenly coat.

3. Let beef sit 20-40 minutes at room temperature, gently tossing occasionally. Time varies by cut (see chart below).

4. After velveting time is complete, rinse beef under cold water to remove baking soda. Pat dry with paper towels.

5. Proceed with cooking as desired. Velveted beef can be stir-fried, pan-seared, or used in any quick recipe. It stays tender even with high heat.

6. For extra flavor, marinate beef after velveting but before cooking. 10-15 minutes is sufficient time.

Velveting Times by Cut

• Flank, skirt steak – 20 minutes
• Chuck roast, stew meat – 30 minutes
• Bottom round, eye of round – 35 minutes
• Brisket – 40 minutes

The beef color will turn bright red during velveting. This is normal – it’s a reaction with the baking soda. The color will fade back to a natural reddish-pink after cooking.

Tips for Successfully Velveting Beef

• Cut beef slices thin and against the grain – 2-3mm thick maximizes tenderization. Slicing against the grain shortens muscle fibers.

• Use baking soda, not baking powder – Baking soda is pure sodium bicarbonate and stronger than baking powder. Make sure it is fresh.

• Rinse well after velveting – Residual baking soda can leave a soapy flavor. Rinsing removes it.

• Pat beef dry before cooking – Excess moisture on the beef surface can inhibit browning.

• Adjust velveting time for best results – Times are a guideline. Increase or decrease velveting time by 5-10 minutes to optimize for your preferred beef cuts.

• Don’t over-velvet expensive cuts – Only use for tougher beef. Tenderloin and other premium cuts don’t need velveting.

Velveted Beef Cooking Methods

Velveted beef stays tender with all quick cooking methods. Here are some delicious ways to use it:

Stir-Frying – The classic way to use velveted beef. Cook over high heat 3-5 minutes until browned.

Pan-searing – Cook in a little oil in a hot pan just until browned. Finish in oven or sauce.

Grilling – Great for fajitas. Grill 1-2 minutes each side over high heat. Slice against the grain.

Breading/frying – Bread velveted beef and shallow or deep fry for crispy textures. Works great in Chinese-American dishes.

Braising – Brown first for flavor then braise velveted chuck roast or brisket until fall-apart tender.

World Cuisine Dishes Using Velveted Beef

The tender, velvety texture of velveted beef works wonderfully across cuisines from Asian to American to European and beyond:

Chinese Stir-Fry – Velveted flank steak shines in classics like beef and broccoli.

Mongolian Beef – Crispy, caramelized velveted beef in a sweet soy glaze.

Japanese Yakiniku – Velvet thin slices of beef sukiyaki-style on a grill or pan.

Korean Bulgogi – Velvet ribeye and marinate in a sweet soy marinade.

Thai Basil Beef – Quick wok-seared velveted beef with basil and chilies.

Vietnamese Pho – Velvet the beef slices for the pho noodle soup topping.

Fajitas – Velvet skirt steak for super tender fajita meat.

Beef Stroganoff – Say goodbye to chewy stroganoff with velveted beef.

Swiss Rösti – Make rösti cakes with velveted beef cubes for a protein boost.

Italian Beef Ragù – Simmer velveted chuck roast in a red wine tomato ragu.

Middle Eastern Kofte Kebab – Velvet ground beef before mixing kofte kebab meat.

All-American Cheesesteak – Get Philly cheesesteak tender without the long marinade.

Cottage Pie – Velvet the ground beef filling for a super tender, comforting cottage pie.

Make This Your Go-To for Easy Weeknight Meals

From budget-friendly stir fries to international flair, velveting opens up inexpensive cuts of beef to amazing new possibilities.

The simplicity of the baking soda technique means tender, juicy beef for any dish is just 20 minutes away. Keep some baking soda on hand and velveting can revolutionize your everyday cooking.