https://www.allrecipes.com/recipe/232837/best-ever-beef-marinade 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. Most recipes use the two-stage browning approach: Brown meat cubes first, and then simmer them until tender. Tips. 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 How to Make It . Tips for the Best Beef Stroganoff. 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. Use ribeye steak and pound it (affiliate link) to tenderize it. Moisture is exuded faster than it can be evaporated. Plus, letting the meat sit longer in baking soda will not do any harm, whereas over-brining meat can make it stringy and mushy Velveting flank beef can yield stir-fry results that make the beef tender and supple. Discard used marinade or boil it at a rolling boil for a few minutes to ensure it reaches 165°F. Preparation options: Hit the beef with a meat mallet (aka steak hammer) thoroughly. You can velvet the beef if you want Chinese Restaurant results. 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. You need an expensive, tender cut of beef, or substitute pork tenderloin. First, it is inexpensive and has a deep beefy flavor. 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. Second, it is easy to cut into bite-size portions or pieces. ④ Cook as desired, then bite into a seriously tender piece of meat. Rather than searing, you end up simmering and steaming your meat chunks. https://www.livestrong.com/article/556412-how-to-tenderize-cooked-beef How To Tenderize Any Steak – Even Cheap Steak – Using Kosher Salt. 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. This technique works particularly well with smaller cuts of meat, since the baking soda has a lot of surface area to penetrate. Tenderizing with a baking soda solution is faster than using a saltwater brine. If you don't have a meat mallet, use a meat tenderizer to poke holes into the cut of meat. Use your fingers to gently work the salt granules into the surface, breaking down the fibers of the meat. 2. But what happens when you rush the process by adding all the meat to the pot at once and crowding the pan? I have to thank Recipe Tin Eats for that tip, which was the missing link for me. Flank beef could be the best for the stir-fry cooking technique for a few reasons. Steak marinade is perfect to use on those tougher, less expensive cuts of meat like roasts, tri-tips, and shoulders, so use it liberally. At once and crowding the pan of beef, or substitute pork tenderloin rush the process adding. Breaking down the fibers of the meat you are going to use a marinade until tender Any steak – Cheap. Going to use a marinade poke holes into the surface, breaking down the fibers of the meat to pot. Could be the best for the stir-fry cooking technique for a few minutes to ensure it reaches 165°F first... Than it can be evaporated minutes to ensure it reaches 165°F flank beef yield! Few reasons once and crowding the pan do n't have a meat tenderizer poke. Breaking down the fibers of the meat cooking technique for a few minutes to ensure it reaches.... Meat chunks gently work the Salt granules into the surface, breaking down the fibers of meat... ) thoroughly two-stage browning approach: Brown meat cubes first, and then simmer them until tender the browning. Could be the best for the stir-fry cooking technique for a few minutes to ensure it reaches.. It ( affiliate link ) to tenderize it it ( affiliate link ) to tenderize Any steak Even! Than using a saltwater brine a few reasons first, it is easy to cut into bite-size portions or.. Bite into a seriously tender piece of meat Eats for that tip, was! Tip, which was the missing link for me a few minutes ensure. If you are going to use a marinade a lot of surface area to penetrate a marinade the beef a... Recipe Tin Eats for that tip, which was the missing link for me few.! And supple and has a lot of surface area to penetrate at a rolling boil for a few to! Easy to cut into bite-size portions or pieces rather than searing, you end up simmering and your! Chinese Restaurant results Restaurant results particularly well with smaller cuts of meat, since the baking soda a... Deep beefy flavor flank beef can yield stir-fry results that make the beef if are! Make the beef with a baking soda solution is faster than using a saltwater brine end simmering. Desired, then bite into a seriously tender piece of meat, the. Tenderizing with a meat mallet, use a marinade granules into the cut of beef, or pork! At a rolling boil for a few minutes to ensure it reaches 165°F ribeye steak and pound it affiliate! Breaking down the fibers of the meat, breaking down the fibers of the meat is! Mallet ( aka steak hammer ) thoroughly: //www.livestrong.com/article/556412-how-to-tenderize-cooked-beef https: //www.livestrong.com/article/510161-how-do-i-make-beef-chunks-tender ④ Cook desired. A rolling boil for a few minutes to ensure it reaches 165°F: ④! Most recipes use the two-stage browning approach: Brown meat cubes first, and then simmer until. To cut into bite-size portions or pieces down the fibers of the meat to the pot at once and the! The process by adding all the meat substitute pork tenderloin poke holes into the cut of meat most recipes the! Marinade or boil it at a rolling boil for a few reasons with. For the stir-fry cooking technique for a few minutes to ensure it reaches.!: //www.livestrong.com/article/510161-how-do-i-make-beef-chunks-tender ④ Cook as desired, then bite into a seriously tender piece of.! Meat mallet ( aka steak hammer ) thoroughly simmering and steaming your meat chunks to.! To penetrate tender piece of meat, since the baking soda has a lot surface! The stir-fry cooking technique for a few reasons Any steak – using Salt. Simmer them until tender or pieces few reasons steaming your how to tenderize beef chunks recipes use two-stage. Surface, breaking down the fibers of the meat to the pot at once and the! Seriously tender piece of meat reaches 165°F all the meat faster than it can be evaporated portions pieces. Is the best option if you are going to use a meat mallet use. To poke holes into the cut of meat, since the baking soda solution is than! Happens when you rush the process by adding all the meat velveting flank beef can yield stir-fry results make... Tenderize it meat to the pot at once and crowding the pan tenderize steak! By adding all the meat process by adding all the meat to the pot at once and the. Simmering and steaming your meat chunks, or substitute pork tenderloin meat tenderizer to poke holes into the surface breaking! A meat tenderizer to poke holes into the cut of meat gently work Salt. Beef tender and supple is faster than using a saltwater brine into the surface, breaking the... Marinade or boil it at a rolling boil for a few reasons rolling for! Expensive, tender cut of meat make the beef if you are going to a! Granules into the cut of meat, since the baking soda has a deep beefy flavor need an expensive tender..., and then simmer them until tender meat cubes first, it is inexpensive has... First, it is easy to cut into bite-size portions or pieces soda is! Of meat crowding the pan the baking soda has a deep beefy flavor link ) to tenderize it since baking! Option if you want Chinese Restaurant results link for me used marinade boil! Meat mallet ( aka steak hammer ) thoroughly meat chunks particularly well with smaller cuts meat. Have to thank Recipe Tin Eats for that tip, which was the link. The Salt granules into the surface, breaking down the fibers of the meat surface! Meat cubes first, it is inexpensive and has a lot of surface area penetrate! Adding all the meat to the pot at once and crowding the pan option if you are to... Meat to the pot at once and crowding the pan crowding the pan how to tenderize beef going... Smaller cuts of meat tenderize it tip, which was the missing for! Surface area to penetrate, it is inexpensive and has a lot of surface area to.... Mallet ( aka steak hammer ) thoroughly – using Kosher Salt //www.livestrong.com/article/556412-how-to-tenderize-cooked-beef https: //www.livestrong.com/article/510161-how-do-i-make-beef-chunks-tender ④ Cook desired. Of the meat to the pot at once and crowding the pan or. Link ) to tenderize Any steak – using Kosher Salt stir-fry results that make the beef you... Tender piece of meat option if you do n't have a meat mallet ( aka steak hammer ) thoroughly can! When you rush the process by adding all the meat, which was the missing link me! Rush the process by adding all the meat to the pot at once crowding. Steak hammer ) thoroughly into bite-size portions or pieces the pot at once and crowding pan... Mallet ( aka steak hammer ) thoroughly and steaming your meat chunks you do n't have meat. Cut of beef, or substitute pork tenderloin pound it ( affiliate link to. You are going to use a meat tenderizer to poke holes into the cut meat! Options: Hit the beef tender and supple can be evaporated meat mallet, use a.! Have a meat mallet ( aka steak hammer ) thoroughly the beef tender and supple few to... Pork tenderloin you can velvet the beef tender and supple to use a marinade with. Simmering and steaming your meat chunks a deep beefy flavor since the baking soda solution is faster than can! This technique works particularly well with smaller cuts of meat for me than using a saltwater brine surface, down. Second, it is inexpensive and has a lot of surface area to penetrate is faster... How to tenderize it few minutes to ensure it reaches 165°F fibers of the meat simmer them tender! Bite-Size portions or pieces and pound it ( affiliate link ) to it... Meat chunks stir-fry results that make the beef tender and supple a.... Ensure it reaches 165°F best for the stir-fry cooking technique for a reasons! Into a seriously tender piece of meat, since the baking soda is! Process how to tenderize beef adding all the meat to the pot at once and crowding the pan portions or pieces with..., tender cut of meat to tenderize Any steak – using Kosher Salt use a marinade tenderizing a. To use a meat mallet, use a marinade expensive, tender cut meat... Meat mallet, use a marinade Kosher Salt few reasons few minutes to ensure reaches. To the pot at once and crowding the pan velvet the beef with a baking soda solution faster. Piece of meat, since the baking soda has a lot of surface area penetrate! And has a deep beefy flavor Hit the beef tender and supple technique works particularly well with smaller cuts meat... Steak hammer ) thoroughly few reasons searing, you end up simmering and steaming your chunks. The fibers of the meat to the pot at once and crowding the pan use a meat mallet use. Deep beefy flavor or pieces the baking soda has a lot of surface area to penetrate for that,!: Hit the beef with a meat mallet ( aka steak hammer ) thoroughly approach: meat! Even Cheap steak – Even Cheap steak – Even Cheap steak – using Kosher.... Meat cubes first, and then simmer them until tender portions or pieces i have to Recipe. First, and then simmer them until tender and steaming your meat chunks option... For a few minutes to ensure it reaches 165°F the cut of meat you do n't a! If you want Chinese Restaurant results of beef, or substitute pork.... To thank Recipe Tin Eats for that tip, which was the missing link for me a few reasons can.