Steak is so expensive these days! Whilst I love using a nice tender, marbled piece of ribeye for a stir fry, it’s not always practical, or cost effective (especially when you have a couple of hungry teenagers to feed too). This is how to use a cheaper cut of beef/steak, such as rump, for your stir-fry, whilst still ensuring it’s soft and tender. After all, no-one wants a chewy stir fry!
📋 Ingredients?
Beef steak – I use rump steak, sliced into strips, against the grain. You can also use sizzler steak, stewing steak or ready-sliced stir-fry steak. Other cuts of beef to use that are more well known outside of the UK include: top round, bottom round, flank, hanger, skirt, chuck, blade or denver. Bicarbonate of soda
👩🍳PRO TIP Once you’ve dried the beef, you can use a per your normal recipe – even if that calls for marinading or coating the beef. The bicarb acts as an alkaline, which raises the pH level on the surface of the meat. This changes the way the proteins in the meat react when being heated over a high heat, and stops the meat seizing up and losing moisture . The result is soft, juicy, tender meat. Here’s a close up of some rump steak I velvetised, then fried as part of my beef in black bean sauce recipe: Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
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