Velveting beef

If you want lip smackingly delicious Mongolian beef just like takeout, you just need to follow my easy and simple Mongolian beef recipe and instructions. Especially, the tips to make the beef tender and crispy in stir fry.

Learn how to achieve perfectly velvety beef every time with these two foolproof methods. Say goodbye to chewy, tough meat with these easy techniques that will elevate your stir-fries and Asian-inspired dishes. Perfect for adding a gourmet touch to your home cooking.

Velveting beef is a method of tenderising the beef so it is succulent, juicy and tender for any beef stir fry recipe. This recipe is for velveting 500g (1 1/2 lbs.) beef but you can easily upscale the recipe if needed.

Have you wondered why Chinese restaurant beef is so much more tender than your home-cooked stir fries? Well, the secret is in the velveting of your beef.

A method of tenderising tougher/cheaper cuts of beef to use for stir fry recipes. I use bicarbonate of soda for this quick method.

Preparing velvet meat is a staple technique in Chinese cuisine that allows home cooks to tenderize tough, chewy cuts before stir-frying them over high heat in a wok. Expand your home cooking repertoire and learn the techniques for velveting beef.

A salt brine and meat mallet aren’t your only options for the most succulent and juicy meat dishes. Learn how to use baking soda to tenderize meat quickly.

"Velveting" the beef is the secret to the most mouthwatering results - just like your favorite take-out!

Let’s talk about velvet. As a verb. If you’ve ever paused mid Beef & Broccoli to wonder how Chinese restaurants get their stir-fried meats so silky and tender, you may be intrigued by the conce…