Master Velveting Beef for Tender Bites
Learn the ancient Chinese cooking technique of velveting, perfect for tenderizing beef and creating incredibly succulent stir-fries and dishes. This method uses cornstarch and egg whites to protect the meat fibers during cooking, ensuring a silky texture.
Ingredients
- 500 g beef sirloin/flank thinly sliced against the grain
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine (optional
- 0.5 tsp sesame oil
- 1 large egg white
- 2 tbsp cornstarch
- 0.25 tsp white pepper
Instructions
- 1. Slice beef against the grain into thin strips, about 1/8 to 1/4 inch thick.
- 2. In a medium bowl, combine soy sauce, Shaoxing wine (if using), sesame oil, and white pepper. Add beef strips and toss thoroughly to coat each piece.
- 3. Add the egg white to the beef mixture and mix well with your hands or a spoon until the egg white is fully absorbed by the meat.
- 4. Sprinkle the cornstarch over the beef mixture. Mix thoroughly again, ensuring every beef strip is lightly and evenly coated with a thin film of cornstarch. Avoid clumps.
- 5. Cover the bowl and refrigerate for at least 30 minutes, or up to 1 hour, to allow the tenderizers to work effectively.
- 6. Your velveted beef is now prepared and ready to be quickly stir-fried or added to your favorite Asian-inspired dishes. Cook over high heat in small batches if necessary to prevent overcrowding.
Notes
Velveting works wonders for chicken and pork too. Adjust seasonings to your dish. For best results, stir-fry velveted meat quickly over high heat in a very hot wok or pan to avoid steaming. Do not overcrowd the pan.