RecipeTin Eats · by Nagi★ 4.9 (73)
How to tenderise beef (velveting beef)
NUTRITION · PER SERVING25M COOK
CAL 8%·PRO 54%
CARBS 0G1% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 6G32% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A technique for tenderizing economical cuts of beef using baking soda. Renders meat tender and juicy for quick-cooking applications like stir-fries. Chinese restaurant method applicable to any cuisine.
componentchinesebeef
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Nutrition & ingredients
Ingredients
serves 2- 250 g / 8 oz stewing beef or other economical beef cuts ((Note 1))
- 3/4 tsp baking soda / bi-carbonate soda ((Note 2))
At a glance
PER SERVING · TIME 25M
CAL 8%·PRO 54%
CARBS 0G1% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 6G32% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Sodium
- 572mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 459mg
- Calcium
- 16mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 572MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.