Master the Chinese velveting technique to achieve incredibly tender and juicy beef in your stir-fries, just like your favorite restaurant.
Velvet Beef Stir-Fry Mastery
Master the Chinese velveting technique to achieve incredibly tender and juicy beef in your stir-fries, just like your favorite restaurant.
Ingredients
- 1 pound beef flank or sirloin
- 1 tablespoon cornstarch for velveting
- 1 large egg white or 1/2 tsp baking soda
- 2 teaspoons Shaoxing wine optional
- 1 teaspoon soy sauce for marinade
- 0.25 teaspoon white pepper for marinade
- 1 tablespoon neutral oil plus more for stir-frying
- 2 cloves garlic minced
- 1 inch ginger grated
- 1 medium onion sliced
- 2 cups mixed stir-fry vegetables such as bell peppers
- 0.5 cup stir-fry sauce store-bought or homemade
Instructions
- Slice the beef thinly against the grain, about 1/8 to 1/4 inch thick. Partially freezing helps. In a bowl, combine sliced beef with cornstarch, egg white (or baking soda), Shaoxing wine, soy sauce, white pepper, and 1 tablespoon of neutral oil. Mix well to coat all the beef slices. Cover and refrigerate for at least 30 minutes, or up to 2 hours. If blanching, heat a pot of water to about 180°F (82°C) or oil to 300-350°F (150-175°C). Add beef in small batches and cook for 30-60 seconds until just changed color. Drain thoroughly and set aside. Heat 1 tablespoon of neutral oil in a wok or large skillet over high heat until smoking. Add garlic, ginger, and onion, stir-fry for 30 seconds until fragrant. Add mixed stir-fry vegetables and cook for 2-3 minutes until tender-crisp. Add the cooked beef back to the wok. Pour in the stir-fry sauce and toss everything together for 1-2 minutes until heated through and coated. Serve immediately with rice.
Notes
For best results, use flank steak or sirloin. For a quicker tenderizing method, substitute the egg white with 1/2 teaspoon of baking soda. Don't overcrowd the pan when stir-frying the beef; cook in batches if necessary. Serve with steamed rice and your favorite stir-fry vegetables.
