Velvet Beef: Tender Meat Secret
Velveting is a traditional Chinese cooking technique that tenderizes beef, ensuring it remains incredibly soft and juicy even when cooked at high heat, perfect for stir-fries and other quick-cook dishes.
Ingredients
- 250 g beef sirloin or flank thinly sliced against the grain
- 0.5 tsp baking soda
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- unit water for rinsing
Instructions
- Slice the beef thinly against the grain into bite-sized pieces.
- In a bowl, combine the sliced beef with baking soda, cornstarch, soy sauce, and vegetable oil. Mix well to ensure the beef is evenly coated.
- Marinate the beef for at least 15 minutes, or up to 30 minutes in the refrigerator.
- After marinating, thoroughly rinse the beef under cold running water for 1-2 minutes to remove the baking soda and excess marinade. Squeeze gently to remove excess water.
- Pat the beef completely dry with paper towels. This is crucial for achieving a good sear when stir-frying.
- The velveted beef is now ready to be stir-fried or added to your favorite dishes, ensuring it stays remarkably tender.
Notes
This velveting technique works beautifully for chicken or pork as well. Always slice meat thinly against the grain for best results. Ensure you rinse the beef thoroughly after marinating to remove any excess baking soda and pat dry to achieve a good sear.