Secrets to Tender Beef: Velveting
Unlock the secret to incredibly tender beef with velveting, a classic Chinese technique. Achieve silky, juicy beef perfect for stir-fries and quick dishes.
Ingredients
- 1 pound beef flank steak or sirloin
- 0.25 teaspoon baking soda
- 1 tablespoon cornstarch
- 1 large egg white
- 1 tablespoon soy sauce
- 1 tablespoon rice wine optional
- 2 tablespoons vegetable oil for cooking
Instructions
- Slice the beef thinly against the grain, about 1/8 to 1/4 inch thick. Pat dry with paper towels.
- In a medium bowl, combine the sliced beef with baking soda, cornstarch, egg white, soy sauce, and rice wine (if using).
- Mix well with your hands, ensuring every piece of beef is thoroughly coated.
- Let the beef marinate at room temperature for at least 30 minutes, or refrigerate for up to 2 hours.
- Heat vegetable oil in a wok or large skillet over high heat until shimmering.
- Add the velveted beef in a single layer (cook in batches if necessary to avoid overcrowding) and stir-fry quickly for 1-2 minutes until just cooked through and lightly browned on the edges. Do not overcook.
- Remove the beef from the wok and set aside. It's now ready to be added to your favorite stir-fry or noodle dish in the final stages of cooking.
Notes
For best results, do not over-marinate with baking soda, as it can make the meat mushy. This velveted beef is perfect for stir-fries, noodle dishes, or even added to soups. Ensure your beef is thinly sliced against the grain for maximum tenderness. Marinate for at least 30 minutes, up to 2 hours.