A classic Chinese technique for achieving incredibly tender and juicy beef, perfect for stir-fries and other quick-cook dishes. This recipe combines the velveting method with a simple, flavorful stir-fry.
Velveting Beef: Unlock Tenderness
A classic Chinese technique for achieving incredibly tender and juicy beef, perfect for stir-fries and other quick-cook dishes. This recipe combines the velveting method with a simple, flavorful stir-fry.
Ingredients
- 1 lb beef sirloin or flank steak thinly sliced against the grain
- 1 tsp baking soda
- 2 tbsp water
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 2 tbsp vegetable oil divided
- 2 cloves garlic minced
- 1 cup broccoli florets
- 1/2 cup sliced bell peppers any color
- 1/4 cup sliced onions
- 2 tbsp oyster sauce
- 1 tbsp soy sauce for stir-fry
- 1 tsp sesame oil
Instructions
- Slice beef thinly against the grain. In a bowl, combine beef with baking soda and 2 tablespoons water. Mix well and let sit for 15 minutes.
- Rinse the beef thoroughly under cold running water for 1-2 minutes to remove all baking soda. Pat dry with paper towels.
- In a clean bowl, marinate the rinsed beef with 1 tablespoon soy sauce and cornstarch for 5 minutes.
- Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add beef and stir-fry for 2-3 minutes until browned and cooked through. Remove beef from wok and set aside.
- Add remaining 1 tablespoon vegetable oil to the wok. Add garlic, broccoli, bell peppers, and onions. Stir-fry for 3-5 minutes until vegetables are crisp-tender.
- Return beef to the wok. Add oyster sauce, 1 tablespoon soy sauce, and sesame oil. Toss everything together for 1 minute to coat evenly and heat through.
- Serve immediately over hot cooked rice.
Notes
Ensure beef is rinsed thoroughly after velveting to avoid a metallic taste. Cook quickly over high heat for best results. Customize vegetables and sauce to your liking. Serve immediately over hot rice or noodles.
