This recipe uses the classic Chinese velveting technique with baking soda to transform ordinary beef into unbelievably tender, juicy strips perfect for a quick and flavorful stir-fry.
Beef Velveting: Tender Meat Secret
This recipe uses the classic Chinese velveting technique with baking soda to transform ordinary beef into unbelievably tender, juicy strips perfect for a quick and flavorful stir-fry.
Ingredients
- 1 pound beef sirloin or flank steak thinly sliced against the grain
- 1 teaspoon baking soda
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 inch ginger grated
- 2 tablespoons vegetable oil for stir-frying
- any stir-fry vegetables such as broccoli
Instructions
- In a bowl, combine sliced beef with baking soda. Let sit for 10-15 minutes. This is crucial for tenderizing.
- Rinse the beef thoroughly under cold running water for 1-2 minutes to remove all baking soda. Pat dry with paper towels.
- In a clean bowl, mix the rinsed beef with soy sauce, cornstarch, rice wine vinegar, sesame oil, minced garlic, and grated ginger. Marinate for at least 5 minutes, or up to 30 minutes in the refrigerator.
- Heat vegetable oil in a large wok or skillet over high heat until shimmering.
- Add the marinated beef in a single layer, without overcrowding the pan. Cook for 1-2 minutes per side until browned, then remove from the pan and set aside.
- Add your chosen stir-fry vegetables to the wok and cook for 3-5 minutes until crisp-tender.
- Return the beef to the wok with the vegetables. Toss everything together for another minute until heated through.
- Serve immediately with rice or noodles.
Notes
For extra flavor, marinate the beef for up to 30 minutes. You can substitute soy sauce with tamari for a gluten-free option. Serve hot with steamed rice or noodles and your favorite stir-fry vegetables.
