Velvet Beef: Chinese Restaurant Secret
A classic Chinese cooking technique that tenderizes beef, giving it a silky texture and preventing it from drying out during stir-frying. This method transforms tough cuts into succulent, melt-in-your-mouth pieces, just like those found in professional Chinese restaurants.
Ingredients
- 1 lb beef flank steak or sirloin thinly sliced against the grain
- 1 egg white beaten (optional)
- 1 tsp soy sauce (optional)
- 1 tsp Shaoxing wine (optional)
- 1 tbsp vegetable oil (for marinating)
- 2-3 cups vegetable oil (for oil bath/blanching or water for water blanching)
Instructions
- Slice your beef thinly against the grain. Aim for uniform pieces about 1/8 to 1/4 inch thick.
- In a bowl, combine the sliced beef with baking soda and 2 tbsp water. Mix well and let it sit for 15-20 minutes.
- Rinse the beef thoroughly under cold running water for several minutes to remove baking soda residue. Squeeze out excess water.
- Return the rinsed beef to a clean bowl. Add cornstarch, egg white (if using), soy sauce (if using), Shaoxing wine (if using), and 1 tbsp vegetable oil. Mix until every piece of beef is well coated. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- To cook with water blanching: Heat a pot of water to a gentle simmer. Add the marinated beef in small batches, stirring gently. Cook for 30-60 seconds, or until the beef just turns opaque. Remove with a slotted spoon and drain well.
- To cook with oil bath: Heat 2-3 cups of vegetable oil in a wok or deep skillet over medium-high heat (300-325°F/150-160°C). Add beef in small batches, separating pieces. Cook for 30-60 seconds until mostly cooked. Remove and drain on paper towels.
- Your velveted beef is now ready to be added to your stir-fry, soup, or any other recipe. Add it in the last few minutes of cooking to ensure it retains its tenderness.
Notes
For best results, use flank steak, sirloin, or round. Ensure thorough rinsing after the baking soda marinade. The oil bath method yields a richer texture, while water blanching is lighter. Do not overcook during the velveting stage or the final dish. Velveted beef is perfect for stir-fries, noodle dishes, and soups.