How to Tenderize Beef for the Perfect Stir Fry

Getting tender, juicy beef in stir fries can seem impossible without using expensive cuts of meat. Thankfully, there are easy methods to tenderize beef for stir fry so you can use affordable cuts but still achieve restaurant-quality results.

In this comprehensive guide, we’ll explain everything you need to know about tenderizing beef for stir fry using techniques like velveting with cornstarch or baking soda. With just a little effort, you can make succulent stir fries with melt-in-the-mouth beef using economical cuts like chuck roast or round steak.

Why Bother Tenderizing Beef for Stir Fry?

Stir frying involves quick cooking over high heat. This intense heat can make typically tough cuts of beef turn rubbery and dry Tenderizing transforms the texture so the beef stays moist and tender when exposed to the high heat of the wok or skillet

Tenderizing also enables using inexpensive roasts and steaks instead of pricey 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 can add great flavor, they don’t necessarily tenderize the meat. That’s why it’s important to use a technique focused specifically on transforming the texture.

Best Cuts of Beef to Tenderize for Stir Fry

These affordable cuts will benefit the most from tenderizing before stir-frying:

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

Tenderizing makes their texture on par with the kind of fancy steakhouse stir fries you get in restaurants!

How to Tenderize Beef for Stir Fry

There are two excellent methods for tenderizing beef before stir-frying.

Velveting with Cornstarch

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

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

Using Baking Soda

Baking soda is an alkaline substance that tenderizes meat by breaking down collagen. For 1 lb of beef, massage 1 tsp of baking soda into the surface. Let the baking soda-coated beef sit for 30-60 minutes until tenderized, then rinse thoroughly.

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

Handy Tips for Tenderizing Beef

Here are some useful tips for getting the best results when tenderizing beef for stir fry:

• Partially freeze the beef for 30-60 minutes before slicing to make it easier to cut into thin slices across the grain.

• Pat the meat very dry with paper towels after tenderizing. This helps it sear properly when stir-frying.

• Adjust tenderizing times based on the thickness of the cuts. Thick roasts will need more time to become fully tenderized than thin steaks.

• You can marinate the beef after tenderizing, but keep the total time under 2 hours to avoid the meat becoming mushy.

• Tenderizing enables using more affordable oils like canola or vegetable oil for stir frying instead of pricier peanut or sesame oil.

• If the meat seems plenty tender before the recommended time is up, go ahead and cook it early. Periodically check meat as it tenderizes.

• For extra velvety texture, sprinkle on an extra teaspoon of cornstarch after tossing the sliced beef in the slurry.

How to Cook Tenderized Beef for Stir Fry

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

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

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

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

Avoid any slow, moist cooking methods like braising or stewing, as that will undo all your tenderizing efforts. Keep the cooking time brief and high-temperature to preserve the transformed texture.

Sample Stir Fry Recipe with Velveted Beef

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

Ingredients:

• 1 lb flank steak, velveted in a cornstarch slurry
• 1 Tbsp vegetable oil for stir-frying
• 1 lb mixed stir-fry veggies (broccoli, carrots, bell peppers, etc)
• 1/4 cup stir fry sauce or ingredients to make sauce

Instructions:

1. Heat wok or large skillet over highest heat. Add oil and swirl to coat cooking surface.

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

3. Add vegetables and toss briefly until heated through but still crisp-tender.

4. Add stir fry sauce and toss everything to coat. Serve immediately over steamed rice.

The velveted beef comes out incredibly tender with this method 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 beef cuts can become downright succulent in stir fries. Tenderizing transforms their texture so they stay juicy and luscious when flash cooked over high heat.

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

So don’t be afraid to use budget-friendly roasts and round steaks in your next stir fry. With the simple tricks in this guide, you can achieve texture as tender as pricey steakhouse cuts. Tender, juicy beef stir fry can be easy, economical, and delicious.