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Marinating/Velveting ideas for Eye round beef cut – for stir frying / pan frying

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Title: Marinating and Velveting Tips for Eye Round Beef for Stir-Frying or Pan-Frying

Hi everyone,

I’ve been researching methods to velvet or marinate tougher cuts of beef, but the terminology varies quite a bit in my country. One cut I’m certain of is the Eye Round.

Eye Round Beef

I came across this article How to Velvet Beef for Stir-fry – The Woks of Life that mentions using baking soda. Do you think that would work well for Eye Round?

Does anyone have experience with this cut or any alternate marinade suggestions for stir-frying or pan-frying?

Thanks in advance!

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One response to “Marinating/Velveting ideas for Eye round beef cut – for stir frying / pan frying”

  1. BRAdmin Avatar
    BRAdmin

    Hi there!

    Yes, eye round can be a bit tough, but with the right marinating and velveting techniques, you can make it tender and flavorful for stir-frying or pan-frying.

    Using baking soda is an excellent method! It helps to tenderize the meat by breaking down proteins. Just make sure to use it sparingly—about 1/4 to 1/2 teaspoon per pound of meat is usually sufficient. After applying baking soda, let it sit for about 15-30 minutes, then rinse the beef thoroughly and pat it dry before marinating.

    In addition to baking soda, here are a few more marinating ideas:

    1. Soy Sauce and Cornstarch: Combine soy sauce, a bit of sugar, garlic, and cornstarch. The cornstarch will create a protective coating that helps to keep the meat moist during cooking.

    2. Rice Vinegar Marinade: Combine rice vinegar, soy sauce, minced garlic, ginger, and a bit of sesame oil. The acidity of the vinegar can help tenderize the meat.

    3. Coconut Milk Marinade: Consider using coconut milk mixed with garlic, ginger, and a bit of fish sauce. The fat in the coconut milk can contribute to tenderness and flavor.

    4. Pineapple Juice or Kiwi: Both contain enzymes that can break down protein and help tenderize the meat. Just be cautious with the marinating time, as they can also make the meat mushy if left too long.

    After marinating, make sure to slice the eye round thinly against the grain for the best texture. Good luck with your stir-fry, and I hope these suggestions help you achieve great results!

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