Velveting Beef Perfection
A fundamental Chinese cooking technique that tenderizes beef, ensuring a silky, smooth texture perfect for stir-fries and other quick-cooked dishes. It involves coating sliced beef in a marinade to protect it from drying out during high-heat cooking. This method guarantees a melt-in-your-mouth experience.
Ingredients
- 1 lb beef flank steak or sirloin
- 1 tbsp soy sauce
- 1 tsp rice wine
- 1 tsp cornstarch
- 0.5 tsp baking soda
- 1 tsp oil
- 0.5 ea egg white
Instructions
- Slice beef against the grain into thin strips, about 1/8 inch (3-4 mm) thick. Ensure uniform thickness for even cooking.
- In a medium bowl, combine the sliced beef with soy sauce, rice wine, cornstarch, baking soda (if using), oil, and egg white (if using). Mix thoroughly with your hands until every piece of beef is well coated.
- Marinate the beef for at least 15-30 minutes at room temperature. For deeper flavor or if prepping ahead, you can refrigerate for up to 1 hour.
- To 'set' the velvet: bring a pot of water to a boil, then reduce to a gentle simmer. Add the velveted beef and blanch for 30-60 seconds, or until just opaque. Alternatively, shallow-fry in 2-3 tablespoons of hot oil for 1-2 minutes until lightly browned. Drain well.
- The velveted beef is now ready to be added to your stir-fry or other Asian dishes. It cooks very quickly, so add it towards the end of your main cooking process.
Notes
This technique works exceptionally well for chicken and pork too; adjust marinating time slightly for different proteins. For best results, use a fresh cut of beef and ensure slices are uniformly thin. Blanching is optional, but helps ensure an even cooked texture in the final dish. Always drain blanched or fried beef thoroughly before adding to your main stir-fry to prevent excess moisture.