Velveted Beef

1️⃣ Slice the Beef

For the thinnest slices, slice the beef while it’s still partially frozen.

2️⃣ Add the Baking Soda

Sprinkle 1 teaspoon of baking soda per pound of beef over the sliced meat. Drizzle 1–2 tablespoons of water per pound over the top and toss until every slice is evenly coated.

3️⃣ Refrigerate

Refrigerate for 40 minutes.

4️⃣ Rinse Thoroughly

Rinse the beef very well under cold running water. This removes the baking soda, prevents any metallic taste, and stops the tenderizing process before the meat becomes overly soft.

5️⃣ Pat Dry

Spread the beef onto a mesh baking rack or paper towel-lined tray and gently pat dry. It doesn’t need to be completely dry—just remove the excess moisture.

6️⃣ Cook

Your beef is now ready for the wok, griddle, skillet, or grill. Use it for stir-fries, fried rice, lo mein, beef and broccoli, pepper steak, or any recipe where you want tender, restaurant-quality beef.