A classic Chinese technique to achieve incredibly tender beef, perfect for stir-fries and other quick-cooking dishes. This method locks in moisture and creates a silky texture.
Velveting Beef: Tender Chinese Meat
A classic Chinese technique to achieve incredibly tender beef, perfect for stir-fries and other quick-cooking dishes. This method locks in moisture and creates a silky texture.
Ingredients
- 1 lb beef sirloin or flank steak thinly sliced against the grain
- 1 tsp baking soda OR
- 2 tbsp cornstarch
- 1 tbsp soy sauce optional for cornstarch method
- 1 tbsp rice wine or sherry optional for cornstarch method
- 1 tsp sesame oil optional for cornstarch method
- 1/4 cup water for cornstarch method
Instructions
- Slice beef thinly against the grain, about 1/4 inch thick.
- **Baking Soda Method:** In a bowl, toss sliced beef with baking soda. Let sit for 15-20 minutes. Rinse beef thoroughly under cold water to remove all baking soda, then pat very dry.
- **Cornstarch Method (Water Velveting):** In a bowl, combine beef with soy sauce, rice wine (if using), and sesame oil (if using). In a separate small bowl, whisk cornstarch with water until smooth. Add cornstarch slurry to beef, mixing until each piece is lightly coated.
- Proceed with your chosen recipe, e.g., stir-frying or deep-frying.
Notes
Ensure beef is sliced thinly and against the grain for best results. Adjust baking soda quantity based on meat toughness. For the cornstarch method, ensure a thin, even coating. Always rinse thoroughly if using baking soda, then pat dry.
