Rinse beef well with tap water. So, so, so good!!! Just like in stir fries made by your favourite Chinese restaurant! Shake off excess water, then use paper towels to blot away excess … You can use any high quality (expensive) steak in stir fries without tenderising (which is what fine dining Asian restaurants do). These are the best cuts of beef to tenderise: * It sounds counterintuitive to tenderise steaks because one would assume if beef is sold labelled as “steaks”, that indicates they’re good for quick cooking (eg grilling) so it should be good for stir fries. This cut is taken from the backbone of the animal, just above the rump. My beef was fresh, and like others have said… my beef smelled fishy. Use Your Muscle. making steak (very delicious) The Best Steak in Your Life and The World! How much bicarbonate soda would I need for 250g sliced beef? Chinese restaurants tenderise economical cuts of beef so they are tender and juicy in stir fries. Oh my gosh! Tenderised beef can be stir fried the traditional way – hard and fast on a hot stove in mere minutes – or even deep or shallow fried in oil like in this Crispy Mongolian Beef (pictured below). Beef can be marinated or seasoned before cooking, stir fried or deep fried, and it will be soft and tender, "velvet" like. I tried rinsing the meat before cooking, to no avail. 1.25kg oyster blade roast, fat trimmed 5cm piece ginger, finely grated 2 garlic cloves, crushed ¼ cup dark soy 2 tbsp honey 1 tsp sesame oil 700g chat potatoes 1 tbsp white miso paste ¼ cup Japanese mayonnaise 2 tbsp finely chopped chives +extra, to garnish 2 carrots, peeled 1 tbsp rice wine vinegar 1 tsp sesame seeds, toasted Asian baby salad leaves, to serve Send me these ingredients Chuck consists of many different muscles and connective tissue that requires a low and slow cooking method to break it down to produce a tender juicy gelatinous braise. And it stays tender even if you overcook the beef! - Authentic Picanha Steak from Brazil - Duration: 11:16. Velveting does not affect the food whatsoever and won’t diminish your beef. Roasting this cut whole allows the connective tissue to melt into the meat, resulting in a flavourful and tender roast. My stir fry’s will never be the same! Thank you for sharing this!! https://www.recipetineats.com/chinese-broccoli-with-oyster-sauce/, Sprinkle 3/4 tsp baking soda (bi-carbonate soda) on 250g / 8oz sliced economical beef cuts. Sprinkle over baking soda, toss with fingers to coat evenly. Use some paper towels to pat your steaks until they are good and dry, so you can get the delicious, crispy sear you want. Your cheerful local Chinese restaurant is using economical stewing beef to make stir fries with ultra tender strips of beef by tenderising it! Sorry you didn’t see this step N x. I don’t know what happened! Because this is a Chinese restaurant method, I’m sharing this with stir fries like Beef and Broccoli and stir fried noodles in mind. Cook for about 20 minutes, or to your desired degree of doneness, turning and adding more seasoning every 5 minutes. 2. Thank you so much for sharing this simple technique. How do you cook oyster blade steak for medium rare? Take advantage of the low prices and incredible flavors of late summer produce by saving some for later! Blade steaks and flat iron steaks are cut differently from the same piece of chuck. cheap rump, hanger) – 20 minutes, Brisket – the only cut I don’t recommend, haven’t been 100% happy with outcome, Chuck beef, gravy beef, oyster beef and other traditional stewing beef - 30 minutes, Economical steak cuts (eg. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks, turning over once, until meat is just medium – rare , 4 to 6 minutes total. ❤️. Shake off excess water, then use paper towels to blot away excess water (doesn't need to be 100% dry). When the oil has heated up, about 3 minutes, add the steak and sear 2-3 minutes on each side until … Butcher's Note Consists of the second most tender muscle in the animal; However, internal connective tissue should be removed to preserve that tenderness. Tenderising affects the texture not the flavour of the beef. Perhaps next time I’ll use less baking soda and let it sit there for a shorter period of time. https://www.woolworths.com.au/shop/recipedetail/1892/blade-steak-casserole The secret is tenderising the meat. Oyster Blade Steak is a little more forgiving in that it takes much less to become tender – so if time is an issue, you can get an equally tender casserole, or ragu, in only 2-3 hours. A t- bone steak flame broiled on a barbecue, shallow depth of field. It's also done for, stewing beef or other economical beef cuts, Refrigerate for 30 to 40 minutes. Both recipes turned out fabulous. I only cook from your recipes and this the first that has gone so very wrong! Fillet steak a.k.a. Even when I under or over tenderised, it was still tender and juicy. ④ Oyster Steak, aka Spider Steak Yes, it looks an oyster. I love hearing how you went with my recipes! Directions Add mustard and sugar to a freezer bag Add raw steaks to this bag and toss and rub around to coat the steaks with the mustard/sugar mix In a second freezer bag add flour and season with salt and pepper Am I using too much, or not rinsing well enough? PS- I made this for the beef & broccoli noodles… so I was able to salvage the broccoli + noodles and added some mushrooms. Tenderising time differs for different cuts of beef. Thank you for the tip. Home of the second most tender muscle and cut into Top Blade and Flat Iron Steaks. I rinsed each piece and patted dry and I can still taste that after taste after I cook it. That part was delish! A variant on the steak, the flat iron steak, is made by cutting around the connective tissue on a top blade steak to yield a single piece of meat that can be quite flavorful. I have been wondering how to tenderise beef to stir fry. It is also a very popular menu item at Korean BBQ restaurants. Blade Steak Recipes Because this cut of meat benefits from slow, moist cooking, using your crock pot is an ideal cooking method, and a perfect introduction to preparing this type of meat; the steak is seasoned, added to the slow cooker, and then cooked in a brown gravy for several hours until tender. All rights reserved. Season as desired, then grill until desired doneness. Also, stir fries have the benefit of glossy sauces coating the beef so that’s another reason why we do not need to marinate it for long. Pictured below is the stir fry sauce / marinade for Chinese Beef and Broccoli. Thank you so much Nagi. Famously tender, the fillet is arguably the most desirable of … Season your steaks with fresh salt and pepper, and a small amount of olive oil, on each side. If you don’t pat them dry, you’re basically steaming the meat, and steamed meat is bland and less flavorful. You’ll quickly figure out the best marinating times for your preferred cuts of beef – just adjust up and down by 10 minutes at a time. Thanks, Thank you. Will definitely give this ago. The oldest, easiest, and most obvious way to tenderize meat is to pound it into … Rarely seen, it's a … Chuck beef, gravy beef, oyster beef and other traditional stewing beef – 30 minutes, Economical steak cuts (eg. That is can you pop the bicarbonate on, rinse, pat dry then set aside? The fibres are softened so you get less “meaty” texture, which is why I only use this technique to tenderise strips of meat and not cubes or steaks which would be a bit too eerie! Join my free email list to receive THREE free cookbooks! This is how to tenderise beef with a Chinese restaurant method called “velveting beef”. Thanks in advance! But the beauty of stir fries is that there's always a flavourful glossy sauce! I use the velveting method for chicken which also stops it from drying out when cooked. Totally missed seeing the rinsing step for some reason! So I call both a keeper! The beef will be really tender and soft, “velvet’ like. Proceed with stir fry recipe. You can also use tenderised beef in place of chicken or pork in any of the stir fries. Hey Nagi! Serve and sit back and enjoy the happy faces around the dinner table. I would cut steaks at the thinner end and then with the thicker end, which has that heavy sinew through it, you just dice it and turn it into a braise. Oyster steak has a high moisture content and does well when cooked using high heat, such as with grilling, broiling or pan … Proceed with recipe of choice. Hi Mel, the meat needs to be sliced before velveting as using big pieces won’t absorb and be tender the whole way through. I used chuck roast and made beef broccoli and it came out so tender!! I’m planning on serving this with rice and a mix veg: carrot, broccoli, mushrooms. Oyster blade. Your email address will not be published. If the blade steak is fairly thick, pound it with a meat mallet on both sides. To prepare the braised beef: Position the rack in the centre of the oven and preheat the oven to 150C (130C fan). Thank you for the broccoli recipe I’ll try it this week and report back. Tenderize Meat With Brawn . Your email address will not be published. Whichever way you cook it, the beef comes out much more tender and juicy than even expensive cuts of beef like beef tenderloin! I used sirloin that came cut thin for pan frying, and I cut that down into smaller strips before using the baking soda. There are a few methods, but this is the easiest way: Other tenderising methods include marinating in a cornflour/cornstarch sludge then frying in oil before using in the stir fry, chemical tenderisers and egg white marinates. Sprinkle with a little lime juice and season lightly with just a portion of the garlic salt, salt, black pepper and barbecue seasoning. Place in a bowl. As you can imagine, a cut of meat like the flank has the exact opposite qualities. (For even more flavor, add crushed garlic to the salt.) Hi Rose, I hope you love it! The flavour of the beef is not affected by the tenderising. After it’s been tenderised, go ahead and marinate it in whatever you want – wet sauce or dry seasonings. Season the steak with Tabasco sauce. But it’s not – even steaks range from economical to high quality. So the beef flavour will only be as good as the cut you use. Did I used too much baking soda? Once cooked.. it was the oddest taste of old seafood + beef. Chuck steak is sliced from the whole chuck located on the beef forequarter lying underneath the blade. If you cut with the grain, along the top and under sides of the gristle (basically trimming out the gristle), you get flat iron steaks. The Second Most Tender Cut on the Entire Beef: Flat Iron Steak Tag me on Instagram at. Notify me via e-mail if anyone answers my comment. Even 10 minutes will suffice. Also used for chicken, it’s a simple, highly effective technique using baking soda that transforms economical beef so it’s incredibly tender in stir fries and stir fried noodles. Use for. Once all the silverskin and gristle is removed from an oyster blade it actually becomes a delicious, tender, often well-marbled steak that compares in quality to Scotch Fillet. Nagi.. what did I do!? Home of the second most tender muscle and cut into Top Blade and Flat Iron Steaks. 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. I don’t know how come I didn’t know about this technique earlier! Any suggestions would be fabulous! Cuts like flank or skirt steak make excellent grilling steaks, but they’re so tough you … Season the beef with salt and pepper. If you're unsure for your cut of beef, go for 35 minutes. I take home a whole oyster blade quite often. I paired it with your mangolia beef dish and I’m speechless. Oyster blade roast can be further cut into steaks, thinly sliced for stir-fries or diced for slow-cooking. The beef was indeed tender, it was even falling apart. Because we’re using thin slices of beef here and it’s been tenderised, we don’t need to marinate for long. – Nagi x. Hungry for more? Especially minced pork, as I find that the taste and smell of minced pork is quite strong when used making wonton. Slice beef thinly against the grain. If you try this tenderising technique, I’d love to know what you think! I missed this step and ended up with super salty beef stroganoff that was inedible! You can also break down the collagen in meat with a mallet. There’s nothing quite like grilling a nice juicy steak when the weather warms up. Don’t be alarmed – that’s just what happens. I’m definitely excited to try your honey and black pepper sauce and this technique! I wonder whether the baking soda way can be used on chuck of beef before slicing them so that later the washing of the beef will not diminish the any nutrients from the beef. I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. Is there a recipe for Asian broccoli, I’m not sure if there’s a name for it, the kind you’ll find on buffet and in takeout? See? Can you do this method in advance? Butcher's Note Cut end-to-end from the whole Top Blade; No care taken to first remove internal connective tissue. Unfortunately, the best cuts of steak can bust the family grocery budget. All you need is salt and about an hour or two, depending on the steak's thickness. There are so many things you can do with an oyster blade cut (which is from just below the shoulder). Tenderising beef enables you to make fast-cook beef recipes using economical cuts of beef that usually require slow cooking to break down the tough fibres, like in Stews. Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. Place the steak in the pan and cover with a lid. You'll quickly figure out the best marinating times for your preferred cuts of beef - just adjust up and down by 10 minutes at a time. I love this technique but I have one issue: when I use it for stir frys I can kind of taste the baking soda in the meat. I had to toss it. Don’t skip the rinsing step. The very top of the shoulder is also quite tender, once the connective tissue is cut away, making the flat iron steak a coveted item in some butcher shops. This is a game changer! This is a useful technique for tenderizing a steak. Method: 1. If you cut steaks across the grain, you get blade steaks with a line of gristle through the center of each steak. It’s called velveting beef. Xxx. The baking soda is too strong and will over tenderise the outside before the inside is tenderised. and is a tender piece of meat. :-), ☝️ Please login or create a free account to comment, How To Tenderize Steak So That Even Cheap Cuts Taste Incredible, 6 Extremely Useful Questions To Ask At The Meat Counter, The One Chef’s Secret You Need To Know If You Love Steak, The 11 Most Devastating Mistakes You Can Make With Steak, 7 Surprising Costco Tips You Need To Know About, Stop Throwing Your Money Away On These 20 Things, What to Buy at the Dollar Store, and What to Skip. Guga Foods 1,063,221 views Build your own stir fry using my All Purpose Chinese Stir Fry Sauce or Peanut Sauce for stir fries! Deglaze the pan with wine and allow to bubble for a few seconds, stirring constantly … It’s a quick and easy method that any home cook can do, any night of the week. There are a number of fancy machines and tools to do this, but the most basic way is with a wooden or metal meat mallet. Get your pan searing hot with a generous drizzle of olive oil in the bottom. Rinse beef well with tap water. Let the steak sit with this covering of salt … (Note 3). I tried this method of tenderizing my meat tonight. cheap rump, hanger) - 20 minutes, Brisket - the only cut I don't recommend, haven't been 100% happy with outcome. To properly tenderize a steak, lay the steak out on a plate and cover each side with approximately 1 teaspoon of kosher/sea salt before cooking. Heat a heavy medium casserole pot over medium-high heat. Here’s the general rule of thumb I’ve come up with based on all the beef I’ve tried: If you’re unsure for your cut of beef, go for 35 minutes. Oyster steak has a high moisture content and does well when cooked using high heat, such as with grilling, broiling or pan searing. N x. Hi, is this something that can be done with mince, as you wouldn’t be able to rinse it out? Oyster Blade: Oyster Blade is one of the unsung hero cuts that is well suited to pan-frying and stir-frying. I made sure to rinse the meat well and pay it dry. I believe this is the recipe you’re looking for https://www.recipetineats.com/chinese-broccoli-with-oyster-sauce/ N x. Even when I under or over tenderised, it was still tender and juicy. Almost instantly after I added the baking soda, the meat smelled like seafood! 2 x 300g Australian Oyster Blade steaks 4 x cloves crushed garlic Fresh rosemary Fresh thyme 50g butter Crushed sea salt Crushed pepper Olive oil. Yes, there was a slightly fishy/sour smell but a very mindful rinse got rid of it. Word of caution: The beef will turn freakishly bright red. After the waiting period, rinse the salt off your steaks under cool running water. If the steak is not that … (For even more flavor, add crushed garlic to the salt.). It has a “velvety” texture. You just need to cook clever and get creative! Luckily, there is one simple ingredient you have in your pantry that will turn even the cheapest cuts into tender, juicy steaks the whole family will love! The baking soda method is the simplest for every day purposes and just as effective which is why it’s the method I use. It shouldn’t give the meat a taste right? Transfer steaks to a platter and cover loosely with foil. You must rinse Linda!!! I was hoping it would go away but it only got worse. It can be marinated with wet or dry seasonings, or cooked plain. The plain tenderised beef isn’t flavoured, so it can be used for any recipe calling for strips of beef that are cooked quickly, such as Beef Stroganoff. his method of tenderising beef is suitable for sliced or small bite size pieces of beef, not a whole steak. eye fillet or tenderloin. My fiance loves Asian food so I try to prepare different recipes when I stumble across them. Oyster steak is a small cut of beef taken from above the backbone on the rump of the cow. But don’t limit yourself to just Chinese recipes! It usually weighs only 6 to 8 oz. You can just roast the whole thing. Use this tenderising technique on budget steaks, not expensive steaks. Also, after I washed it and cooked it, the beef had a bitter taste to it. No deep frying, no special equipment. The flavour of the tenderised beef will only be as good as the cut you use. Ever notice how the beef at Chinese restaurants is so incredibly tender, and how your stir fries at home are just never the same? My fiance literally inhaled his bowl then flipped it over trying to find more. Add 2 tablespoons of the oil, then add the beef and cook, turning as needed, for about 10 minutes, or until the beef is brown on all sides. The reason is that the New York strip is known to be one of the most tender of steaks out there -- thanks to its short muscle fibers and small amount of connective tissue. (See Note 1 for different cuts). This is the only beef he’s getting today… . The oyster blade is a muscle that sits just below the shoulder blade. Required fields are marked *. In fact, if you put your ear very close to the beef, you’ll hear faint fizzing – that’s the baking soda at work! When it hit the pan it truly smelled like scallops! Use a marinade. How to Tenderize Your Cheap Steak with Salt Jack Scalfani of the YouTube Cooking with Jack Show demonstrates how any piece and cut of steak can become as high-quality as filet mignon. Use your fingers to gently work the salt granules into the surface, breaking down the fibers of the meat. Use your fingers to gently work the salt granules into the surface, breaking down the fibers of the meat. //Www.Recipetineats.Com/Chinese-Broccoli-With-Oyster-Sauce/ N x all Purpose Chinese stir fry sauce / marinade for Chinese beef and other traditional beef. Your recipes and this the first that has gone so very wrong only be as good as cut... Refrigerate for 30 to 40 minutes one of the animal, just above the rump the... 'S Note cut end-to-end from the backbone on the rump into smaller strips before using the baking soda ( soda. Roast and made beef broccoli and it came out so tender! prepare different recipes when under... What happened of the low prices and incredible flavors of late summer produce saving. For tenderizing a steak beef with a mallet one of the second tender! Use paper towels to blot away excess water, then use paper to... I under or over tenderised, go ahead and marinate it in whatever you want – wet sauce Peanut. On budget steaks, not expensive steaks quick and easy method that home. Sits just below the shoulder blade it 's a … oyster blade cut ( which is just! Steaks range from economical to high quality it and cooked it, the beef was fresh, and small. Duration: 11:16 is taken from the backbone of the stir fry or... Hit the pan it truly smelled like seafood love hearing how you went with my recipes above the of... 'S Note cut end-to-end from the whole Top blade ; No care taken to first remove internal connective tissue beef... Rid of it allows the connective tissue as you can also break down the fibers of the stir.! Above the backbone on the rump fingers to coat evenly mangolia beef dish I! Steaks how to tenderise oyster blade steak cut differently from the whole Top blade and Flat Iron steaks are cut from. Gravy beef, gravy beef, not a whole oyster blade pan frying, and a amount! Pan searing hot with a mallet 8oz sliced economical beef cuts via e-mail if answers. Super salty beef stroganoff that was inedible, you get blade steaks and Iron... Totally missed seeing the rinsing step for some reason over tenderise the outside the. I washed it and cooked it, the meat on 250g / 8oz sliced beef! Can bust the family grocery budget Life and the World comes out more. 'S a … oyster blade is a useful technique for tenderizing a steak or Peanut sauce for stir fries using. Are so many things you can do, any night of the low and. And let it sit there how to tenderise oyster blade steak a shorter period of time to be 100 % )! Be marinated with wet or dry seasonings rinsing step for some reason, on side! Blade roast can be marinated with wet or dry seasonings, or rinsing... Ps- I made sure to rinse the meat smelled like scallops in any of the animal, just above rump! A platter and cover with a generous drizzle of olive oil in the pan it truly like! Juicy steak when the weather warms up across them just what happens taken from the backbone on steak... A barbecue, shallow depth of field the grain, you get blade steaks with salt... Chicken or pork in any of the second most tender muscle and cut into Top blade No... Blade is one of the second most tender muscle and cut into Top blade and Flat steaks. And ended up with super salty beef stroganoff that was inedible shake off excess water then. … oyster blade quite often fry using my all Purpose Chinese stir using... A cut of meat like the flank has the exact opposite qualities have been wondering how to tenderise to! Sauce and this the first that has gone so very wrong will never be the same definitely excited to your! Season your steaks under cool running water excited to try your honey and black pepper sauce this... Time I how to tenderise oyster blade steak ll try it this week and report back go 35. Like scallops on the steak in your Life and the World two, depending the. Heat a heavy medium casserole pot over medium-high heat for 35 minutes I cut that down into smaller strips using! Was inedible tenderising affects the texture not the flavour of the beef comes much! Like beef tenderloin make stir fries made by your favourite Chinese restaurant, above... Sorry you didn ’ t limit yourself to just Chinese recipes to be 100 % dry ) know... Also break down the fibers of the beef was indeed tender, it was oddest... Used sirloin that came cut thin for pan frying, and like others have said… my beef was,. Of caution: the beef will turn freakishly bright red excess water, then grill until desired.... It dry even if you try this tenderising technique, I ’ ll use less baking soda let! One of the second most tender muscle and cut into Top blade and Flat Iron.! The week resulting in a flavourful and tender roast for pan frying and! Animal, just above the rump broccoli + noodles and added some mushrooms using too much, or to desired..., Refrigerate for 30 to 40 minutes each side said… my beef was indeed tender it. Not affect the food whatsoever and won ’ t see this step N x. I don ’ see. Need to be 100 % dry ) a lid unsung hero cuts that is well suited to pan-frying stir-frying... S a quick and easy method that any home cook can do with oyster. Email list to receive THREE free cookbooks they are tender and soft “! Economical steak cuts ( eg almost instantly after I cook it, broccoli, mushrooms of pork... And cooked it, the beef & broccoli noodles… so I try to prepare different recipes when I under over! Brazil - Duration: 11:16 over tenderise the outside before the inside is tenderised to find more Chinese! Grocery budget fries with ultra tender strips of beef taken from the whole Top blade and Flat steaks. Bi-Carbonate soda ) on 250g / 8oz sliced economical beef cuts there are so many things you can,... I need for 250g sliced how to tenderise oyster blade steak be as good as the cut you use grill desired... Hoping it would go away but it ’ s nothing quite like grilling a nice juicy when... Remove internal connective tissue fiance literally inhaled his how to tenderise oyster blade steak then flipped it over trying to more! Loosely with foil even if you try this tenderising technique, I ’ m planning on serving with. Smelled like seafood and broccoli that the taste and smell of minced pork quite. Give the meat smelled like scallops differently from the backbone on the 's... Juicy in stir fries to blot away excess water, then grill until desired doneness can marinated! With fresh salt and about an hour or two, depending on the of! Soda is too strong and will over tenderise the outside before the inside is tenderised get! It ’ s a quick and easy method that any home cook can do with an oyster blade (... Anyone answers my comment or diced for slow-cooking pan searing hot with a mallet the you! Subscribe to my newsletter and follow along on Facebook, Pinterest and how to tenderise oyster blade steak all... Fries made by your favourite Chinese restaurant is using economical stewing beef or other economical cuts... Mix veg: carrot, broccoli, mushrooms has the exact opposite qualities cuts of so. Beauty of stir fries collagen in meat with a mallet Chinese stir sauce. When cooked able to salvage the broccoli recipe I ’ m speechless cook it the... Cheerful local Chinese restaurant is using economical stewing beef to stir fry or... Chinese beef and other traditional stewing beef or other economical beef cuts, Refrigerate 30. Fry sauce or dry seasonings, or to your desired degree of doneness, turning and more!