Velvet Beef: Tender Stir-Fries

Slice beef against the grain into thin pieces suitable for stir-frying (e.g., 1/8 to 1/4 inch thick).

In a medium bowl, combine the sliced beef with soy sauce, Shaoxing wine (if using), and sesame oil (if using). Mix well until the liquid is absorbed.

Add the egg white to the beef and mix thoroughly, ensuring each piece is coated. Continue mixing until the egg white is fully absorbed.

In a separate small bowl, whisk together the cornstarch with water or chicken broth to create a smooth slurry. Add this slurry to the beef mixture and mix until evenly distributed.

Finally, drizzle the teaspoon of oil over the beef and mix one last time. This helps to separate the pieces and prevent sticking during cooking.

Let the beef marinate for at least 15-30 minutes at room temperature, or cover and refrigerate for up to 1 hour.

Once marinated, the velveted beef is ready to be quickly cooked. You can stir-fry it directly, or for a superior texture, blanch it briefly (15-30 seconds) in hot oil (oil blanching) or boiling water (water velveting) before adding it to your main stir-fry or dish.