Velveting is a classic Chinese cooking technique used to tenderize meat, especially beef or chicken, resulting in a remarkably smooth, silky texture that retains moisture during cooking. It’s perfect for stir-fries and quick sautés.
Velveting Beef: Unlock Tender Meat
Velveting is a classic Chinese cooking technique used to tenderize meat, especially beef or chicken, resulting in a remarkably smooth, silky texture that retains moisture during cooking. It's perfect for stir-fries and quick sautés.
Ingredients
- 500 g beef cut into thin strips
- 1 tbsp cornstarch
- 1 unit egg white
- 1 tsp soy sauce
- 0.5 tsp sesame oil optional
- 1 pinch white pepper
- 2 tbsp vegetable oil for blanching/frying
Instructions
- Slice the beef thinly against the grain into uniform strips.
- In a bowl, combine the beef strips with cornstarch, egg white, soy sauce, sesame oil (if using), and white pepper. Mix well until the beef is evenly coated.
- Refrigerate the marinated beef for at least 30 minutes, or up to an hour. This allows the coating to set and penetrate.
- Heat 2 tablespoons of vegetable oil in a wok or large pan over medium-high heat.
- Add the marinated beef to the hot oil, spreading it out in a single layer if possible. Cook for 1-2 minutes until the beef is mostly cooked but still slightly pink. Do not overcook.
- Remove the beef from the wok and drain any excess oil. The beef is now "velveted" and ready to be added to your stir-fry, soup, or other dish for its final cooking.
Notes
For best results, use egg white only for lean meats like beef or chicken breast. For fattier cuts, you can omit it. Ensure meat is very thinly sliced against the grain. Do not overcrowd the wok when blanching or frying; cook in batches if necessary. The protective layer also helps absorb sauces better.
