How To Tenderize Beef for Stir Fry: A Step-By-Step Guide

Getting melt-in-your-mouth tender beef in stir fries can seem impossible without using pricey cuts. Luckily, there are easy methods to tenderize beef for stir fry so you can use affordable cuts but still achieve restaurant-quality results.

In this guide, I’ll explain how to tenderize beef for stir fry using techniques like velveting with cornstarch or baking soda. With just a little effort, you can make stir fries with succulent, velvety beef using economical cuts like chuck roast or round steak

Why Tenderize Beef for Stir Fry?

Stir frying involves quick, high-heat cooking. This can make typically tough beef cuts turn rubbery and dry. Tenderizing transforms the texture so the beef stays moist over intense heat.

Tenderizing also enables using inexpensive roasts and steaks instead of pricy tenderloin or ribeye. With the right technique, you can make budget-friendly cuts taste just as delicious as premium steaks in your stir fries.

While marinades add flavor, they don’t necessarily tenderize beef That’s why it’s important to use a technique focused specifically on texture.

Best Cuts of Beef to Tenderize for Stir Fry

These affordable cuts benefit most from tenderizing before stir-frying

• Chuck roast
• Bottom round
• Top round
• Flank steak
• Skirt steak
• Brisket
• Blade steak
• Sirloin flap

The tenderizing makes their texture on par with fancy steakhouse stir fries!

How to Tenderize Beef for Stir Fry

There are two excellent methods to tenderize beef for stir fry.

Velveting with Cornstarch

This technique used in Chinese cooking involves coating the beef in a cornstarch slurry. The cornstarch seals in moisture and prevents overcooking.

To velvet 1 lb beef, combine 1 Tbsp cornstarch, 1 Tbsp oil, and 1 Tbsp soy sauce. Toss sliced beef in this mixture for 30 minutes up to 1 hour. Then stir fry as usual.

Using Baking Soda

Baking soda is an alkaline tenderizer that breaks down collagen. For 1 lb beef, massage 1 tsp baking soda into the meat. Let sit 30-60 minutes until tender, then rinse.

While cornstarch velveting adds no flavor, baking soda can make the beef taste soapy if you don’t rinse it thoroughly before cooking.

Tips for Tenderizing Beef for Stir Fry

• Partially freeze beef for easier slicing into thin strips across the grain.

• Pat meat very dry after tenderizing to help it sear properly.

• Adjust tenderizing times based on thickness of cuts. Thick roasts need longer.

• You can marinate after tenderizing, but keep total time under 2 hours to avoid mushiness.

• Tenderizing enables using less expensive oils like canola or vegetable oil for stir frying.

• If meat seems tender enough before time is up, you can cook it early. Check it periodically.

• For extra velvety texture, add an extra teaspoon of cornstarch after tossing with beef.

How to Cook Tenderized Beef for Stir Fry

Always sear tenderized beef over high heat very quickly to lock in juices:

• Wok stir frying – Best way to sear flavorful, tender beef in just a minute or two.

• Pan frying – Use a hot cast iron or nonstick skillet to sear beef strips or small chunks.

• Skewering – Quick grilling or broiling works great for tenderized beef kebobs.

Avoid any slow, moist cooking methods as that will undo all the tenderizing effort. Keep the cooking time brief to preserve the texture.

Sample Stir Fry Recipe with Tenderized Beef

To see tenderized beef in action, here is a sample stir fry recipe:

Ingredients:

• 1 lb flank steak, velveted in 1 Tbsp cornstarch slurry
• 1 Tbsp oil for stir-frying
• 1 lb stir-fry veggies (broccoli, carrots, etc)
• 1/4 cup stir fry sauce

Instructions:

1. Heat wok over highest heat. Add oil and swirl to coat.

2. Add velveted beef strips in a single layer. Stir fry 1 minute until just browned.

3. Add vegetables, toss briefly until heated through but still crisp.

4. Add stir fry sauce and toss to coat. Serve immediately with rice.

The velveted beef turns out incredibly tender yet still retains its beefy flavor. This simple recipe can easily be customized to your tastes.

The Takeaway on Tenderizing Beef for Stir Fry

With a small amount of preparation, inexpensive cuts can become downright succulent in stir fries. Tenderizing transforms their texture so they stay juicy when flash cooked.

While velveting or baking soda tenderizing requires some forethought, the rewards are worth it. Just a few easy steps delivers restaurant-worthy, melt-in-the-mouth beef stir fries!