Velvet Beef: Tender Stir-Fries
A classic Chinese cooking technique to tenderize beef, ensuring it remains incredibly moist and succulent even when cooked quickly at high temperatures, perfect for stir-fries.
Ingredients
- 1 pound beef (sliced thinly for stir-fry)
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (optional)
- 1 teaspoon sesame oil (optional)
- 1 tablespoon cornstarch (or potato starch)
- 1 tablespoon water (or chicken broth)
- 1 teaspoon oil (vegetable or neutral)
Instructions
- Slice beef against the grain into thin pieces suitable for stir-frying (e.g., 1/8 to 1/4 inch thick).
- In a medium bowl, combine the sliced beef with soy sauce, Shaoxing wine (if using), and sesame oil (if using). Mix well until the liquid is absorbed.
- Add the egg white to the beef and mix thoroughly, ensuring each piece is coated. Continue mixing until the egg white is fully absorbed.
- In a separate small bowl, whisk together the cornstarch with water or chicken broth to create a smooth slurry. Add this slurry to the beef mixture and mix until evenly distributed.
- Finally, drizzle the teaspoon of oil over the beef and mix one last time. This helps to separate the pieces and prevent sticking during cooking.
- Let the beef marinate for at least 15-30 minutes at room temperature, or cover and refrigerate for up to 1 hour.
- Once marinated, the velveted beef is ready to be quickly cooked. You can stir-fry it directly, or for a superior texture, blanch it briefly (15-30 seconds) in hot oil (oil blanching) or boiling water (water velveting) before adding it to your main stir-fry or dish.
Notes
While often associated with stir-fries, this technique can be adapted for other quick-cooking beef dishes. The specific ingredients for the velvet coating can vary, but cornstarch, egg white, and a touch of oil are common. Ensure beef is sliced thinly against the grain for best results.