A classic Asian technique using baking soda to tenderize beef, ensuring juicy and silky results in stir-fries and other quick-cooked dishes. This method enhances texture and infuses flavor.
Velveting Beef: Tender Meat Secrets
A classic Asian technique using baking soda to tenderize beef, ensuring juicy and silky results in stir-fries and other quick-cooked dishes. This method enhances texture and infuses flavor.
Ingredients
- 0.5 tsp baking soda
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp cornstarch
- 1 tsp neutral oil
- a bit _ sesame oil for aroma
- _ _ white pepper to taste
Instructions
- 1. In a bowl, combine baking soda, soy sauce, Shaoxing wine (or dry sherry), cornstarch, neutral oil, sesame oil, and white pepper. Mix until well combined.
- 2. Add beef slices to the marinade and mix well, ensuring each piece is evenly coated. (Some culinary traditions suggest stirring the beef clockwise while marinating.)
- 3. Let the beef marinate for 20-30 minutes at room temperature.
- 4. Cook the marinated beef in a hot wok or pan as usual for your desired dish, such as a stir-fry.
Notes
This recipe outlines the Marinade Method for velveting beef, which is excellent for stir-fries. For best results, ensure beef slices are thin. The 'Rinse-Off Method' is an alternative for pre-tenderizing without added flavors, often used in specific traditional recipes. The cook time for the beef itself will depend on your final dish.
