Velvet beef stir fry

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.

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 make tender beef stir fry with the Chinese velveting beef technique, the best beef cut, how to tenderize, slice, and marinate.

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

Learn how to prepare beef for stir-fry just like professional chefs do in Chinese restaurant kitchens. We'll show you how select, cut, and marinate beef for your wok!

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.

Velvety beef - this is the Chinese method to make beef tender and juicy. We present 4 methods to tenderize beef the Chinese restaurant way.

Recipe video above. Faster than take out, healthier and tastier. This is a recipe from a Chinese restaurant! If using economical beef, consider tenderising it the Chinese way ("velveting", simple, highly effective!)

Learn how to easily get tender and juicy beef slices for all your stir-fries by slicing beef against the grain, marinating it, and the velveting process.

Instructions to tenderize and marinate beef for Asian stir fry.