We have a lot of beef recipes in our archives here at The Woks of Life, so we wanted to show everyone how to prepare beef for stir-fry including the step-by-step process for velveting beef for Chinese cooking.
We’ll recommend our favorite cuts of beef to use and show you how to properly cut and marinate beef just like it’s done in Chinese restaurants.
We always give important details in all of our recipes, including preparation and cooking, but I thought it was time to write a post focused on preparing beef properly for the wok!
Most tender beef cuts, such as sirloin, tri-tip, ribeye, top loin (strip), tenderloin, shoulder center (Ranch Steak), shoulder top blade (Flat Iron) and shoulder petite tender, can be cut into strips for use in stir-fry recipes.
How Chinese Restaurants Tenderize Beef
It’s time to share some Chinese restaurant secrets on how to tenderize beef. Tenderizing your beef is the first step of the traditional process of velveting beef practices by Chinese chefs.
The first step is to add a good amount of baking soda to the beef––about 1 rounded teaspoon per pound (450g).
Next, add 1/4 cup (60 ml) water (per pound of beef), and massage the beef so the baking soda and water is uniformly distributed. Set aside for 1-2 hours. This step tenderizes (baking soda) and hydrates (water) the beef.
Next, the beef must be rinsed thoroughly under running water to rid it of any excess baking soda, or you will taste it in the dish.
Use your hands to stir up the beef during the rinsing process.
Once the water runs clear, drain the beef thoroughly in a colander and transfer it to a bowl for the marinating process (details in next section).
What Cut of Beef is Best for Stir-fry?
Flank steak is by far the most popular cut of meat used by Chinese restaurants in all of their stir-fry dishes. It also happens to be the most recommended cut of beef we use in our stir-fry recipes.
Flank steak is flavorful, relatively reasonably priced, and readily available. With its intense beefy flavor, all you need to do is make sure you slice and marinate it properly to make a great stir-fry.
Boneless beef chuck steak is a more economical choice for beef stir fries. We like using beef chuck steak for stewing and braising because of the extra fat that comes with this cut of meat, but it can also work nicely for stir-fries.
Chuck steak is also more economical than flank steak. You can buy a large piece, slice it, divide it into portions for several stir-fries, and freeze it!
A little more trimming and care is required to prepare the beef chuck steak for stir-fry. Cut along the fat lines and remove the thick membrane to get some neat chunks of beef for slicing. Use a good chef’s knife, and as always, be careful when working with sharp knives!
How to Cook Perfect Beef Stir Fry Every Time
FAQ
What kind of beef do you use for Chinese stir-fry?
What cut of beef is used in Chinese?
What is stir-fry beef called?
What type of wok should I buy?
For most wok users, the ideal choice is a wok with a single long handle. Also called a pow wok, these allow the users to easily handle the pan when stir-frying. This style also allows you to hold the wok further from your body, which helps avoid grease burns. The other style of wok is called a Cantonese wok.
What type of meat is good for bones?
However, the type of meat that is best for the bones depends on the cooking method and cut of the meat. Lean meats such as chicken and fish are good options for bone health. Additionally, lean red meats such as beef and pork can also be beneficial for bones if cooked using healthy methods such as grilling or roasting.
Is a wok easy to use?
The wok is a distinctive pan with thousands of years of history behind it. However, it is often feared by beginners who haven’t learned how to use its round shape and tall sides. Luckily, with practice, using a wok is just as easy as any other pan. In this article, I’ll answer all of your wok-related questions.
What kind of stove do you use for wok cooking?
Gas ranges are the ones most commonly used for wok cooking. The reason is because of the way gas burners disperse heat. In most cases, gas stoves actually waste more heat than electric stoves or induction. However, the wide sides of the wok capture this heat and redirect it to your food.