You can velvet the beef if you want Chinese Restaurant results. ④ Cook as desired, then bite into a seriously tender piece of meat. Tenderizing with a baking soda solution is faster than using a saltwater brine. Use your fingers to gently work the salt granules into the surface, breaking down the fibers of the meat. Meat only has to sit in a baking soda solution for 15 to 20 minutes, but a brine solution can take at least 30 minutes to start working. This technique works particularly well with smaller cuts of meat, since the baking soda has a lot of surface area to penetrate. Velveting flank beef can yield stir-fry results that make the beef tender and supple. Tips. 2. To properly tenderize a steak, lay the steak out on a plate and cover each side with approximately 1 teaspoon of coarse kosher salt or sea salt before cooking. Tips for the Best Beef Stroganoff. If you don't have a meat mallet, use a meat tenderizer to poke holes into the cut of meat. Another option is to pierce your meat all over with a fork and then soak it in vinegar for 1 to 2 hours before you cook it. To find out if a soak longer than 15 to 20 minutes would do more harm than good, we treated 12 ounces each of ground beef, sliced chicken breast, and sliced pork with baking soda—¼ teaspoon for the beef and 1 teaspoon for the sliced meats—for different lengths of time before cooking them. Rather than searing, you end up simmering and steaming your meat chunks. https://www.allrecipes.com/recipe/232837/best-ever-beef-marinade Steak marinade is perfect to use on those tougher, less expensive cuts of meat like roasts, tri-tips, and shoulders, so use it liberally. Moisture is exuded faster than it can be evaporated. First, it is inexpensive and has a deep beefy flavor. I have to thank Recipe Tin Eats for that tip, which was the missing link for me. Use ribeye steak and pound it (affiliate link) to tenderize it. Second, it is easy to cut into bite-size portions or pieces. Just add 1 to 2 tablespoons of white vinegar to your cooking liquids and your roasts, stew meats, and steaks will come out tender and juicy every time. Discard used marinade or boil it at a rolling boil for a few minutes to ensure it reaches 165°F. But what happens when you rush the process by adding all the meat to the pot at once and crowding the pan? This is the best option if you are going to use a marinade. https://www.livestrong.com/article/510161-how-do-i-make-beef-chunks-tender You need an expensive, tender cut of beef, or substitute pork tenderloin. How to Make It . How To Tenderize Any Steak – Even Cheap Steak – Using Kosher Salt. 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