Velvet Tender Beef
A classic Chinese technique to achieve incredibly tender and juicy beef, perfect for any stir-fry dish. This method ensures your beef remains succulent and flavorful, just like restaurant quality.
Ingredients
- 1 lb beef sirloin or flank steak sliced thinly against the grain
- 1 tsp baking soda
- 1 tbsp soy sauce
- 1 tsp Shaoxing wine optional
- 1 tsp sesame oil
- 1 large egg white
- 2 tbsp cornstarch
- 2 tbsp water
- 1 tbsp vegetable oil for cooking
Instructions
- Slice beef: Cut beef thinly against the grain into uniform, bite-sized pieces for even cooking.
- Marinate: In a medium bowl, combine the sliced beef with baking soda, soy sauce, Shaoxing wine (if using), and sesame oil. Mix well with your hands to ensure all pieces are coated. Let it sit at room temperature for 15-20 minutes.
- Add egg white and cornstarch: Drain any excess liquid. Add the egg white and cornstarch to the marinated beef. Mix thoroughly until each piece is well coated. Add 2 tablespoons of water and mix again to ensure a silky, glistening coating.
- Rest: Let the beef rest for another 10-15 minutes to allow the marinade to fully tenderize the meat.
- Cook: Heat vegetable oil in a wok or large skillet over high heat until smoking. Add the velveted beef in a single layer (cook in batches if necessary to avoid overcrowding) and stir-fry for 1-2 minutes until just cooked through and lightly browned on the edges. Do not overcook.
- Remove and Reserve: Immediately remove the cooked beef from the wok and set aside. It will be added back to your main stir-fry dish during the final minute of cooking to reheat and integrate with the sauce.
Notes
This velveting method works wonderfully for various meats like chicken breast, pork loin, or even shrimp. Ensure not to over-marinate with baking soda; 15-20 minutes is usually sufficient to prevent a soapy taste. Adjust cornstarch for a slightly thicker coating if desired. Always slice meat against the grain for maximum tenderness before velveting.