A classic Chinese technique using cornstarch and egg white to marinate beef, ensuring incredibly tender, juicy results perfect for any stir-fry.
Velveting Beef: The Tenderness Secret
A classic Chinese technique using cornstarch and egg white to marinate beef, ensuring incredibly tender, juicy results perfect for any stir-fry.
Ingredients
- 250 g Beef sirloin or flank steak thinly sliced against the grain
- 1 large Egg white
- 1.5 tbsp Cornstarch
- 1 tbsp Soy sauce
- 1 tsp Shaoxing wine (or dry sherry) optional
- 0.5 tsp Sesame oil
- 1 tsp Vegetable oil for marinade
- 2 tbsp Vegetable oil for cooking
Instructions
- Slice the beef thinly against the grain into bite-sized pieces. Pat dry with paper towels.
- In a medium bowl, combine the egg white, cornstarch, soy sauce, Shaoxing wine (if using), sesame oil, and 1 tsp vegetable oil. Mix well until smooth.
- Add the sliced beef to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 15-20 minutes, or up to 30 minutes.
- Heat 2 tablespoons of vegetable oil in a wok or large 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 1-2 minutes until just cooked through and lightly browned. Do not overcook.
- Remove the velveted beef from the wok and set aside. It's now ready to be added back into your main stir-fry dish or served as desired.
Notes
For optimal tenderness, slice beef against the grain thinly. You can par-cook the velveted beef by blanching it in hot water or oil for 30-60 seconds before adding it to your main stir-fry. This sets the coating and ensures even cooking without over-browning. Adjust soy sauce for salinity. Great for beef and broccoli, pepper steak, or lo mein.
