Unlock the secret to incredibly tender, restaurant-quality beef with this classic Chinese velveting technique, perfect for any stir-fry dish. This recipe features a delicious Beef and Broccoli Stir-Fry.
Master Chinese Beef Velveting
Unlock the secret to incredibly tender, restaurant-quality beef with this classic Chinese velveting technique, perfect for any stir-fry dish. This recipe features a delicious Beef and Broccoli Stir-Fry.
Ingredients
- 1 lb flank steak or sirloin sliced thinly against the grain
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1/2 tsp baking soda optional
- 1 tsp cornstarch
- 1 large egg white
- 1 tbsp vegetable oil for velveting
- 2 tbsp vegetable oil divided
- 3 cloves garlic minced
- 1 inch fresh ginger grated
- 4 cups broccoli florets
- 1 medium red bell pepper sliced
- 1/4 cup soy sauce for stir-fry sauce
- 2 tbsp oyster sauce for stir-fry sauce
- 1 tbsp rice vinegar for stir-fry sauce
- 1 tbsp brown sugar for stir-fry sauce
- 1 tsp sesame oil for stir-fry sauce
- 1 tbsp cornstarch for stir-fry sauce
- 1/2 cup chicken broth or water for stir-fry sauce
Instructions
- Velvet the Beef: In a medium bowl, combine sliced beef with 1 tbsp soy sauce, Shaoxing wine, baking soda (if using), 1 tsp cornstarch, and egg white. Mix well until beef is evenly coated. Stir in 1 tbsp vegetable oil. Let marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
- Prepare Vegetables & Sauce: While beef marinates, chop garlic, grate ginger, and cut broccoli and bell pepper. In a small bowl, whisk together all stir-fry sauce ingredients until smooth.
- Cook Beef: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer (cook in batches if necessary to avoid overcrowding) and stir-fry for 2-3 minutes until browned and mostly cooked through. Remove beef from the wok and set aside.
- Stir-fry Vegetables: Add the remaining 1 tablespoon of vegetable oil to the wok. Add minced garlic and grated ginger, and stir-fry for 30 seconds until fragrant. Add broccoli florets and bell pepper slices. Stir-fry for 3-5 minutes until vegetables are crisp-tender.
- Combine & Sauce: Return the cooked beef to the wok with the vegetables. Give the stir-fry sauce a quick whisk, then pour it over the beef and vegetables. Stir constantly for 1-2 minutes until the sauce thickens and coats everything evenly.
- Serve: Remove from heat and serve immediately over steamed rice or noodles.
Notes
For variations, you can velvet chicken breast or pork loin slices. Serve this stir-fry over steamed jasmine rice or with lo mein noodles. Ensure your wok is very hot before adding the beef to get a good sear without overcrowding.
