Velveting Meat: Achieve Tender Bites
Velveting is a classic Chinese cooking technique that makes beef, chicken, or pork incredibly tender and silky smooth. It's perfect for stir-fries and other quick-cooking dishes, ensuring juicy results every time.
Ingredients
- 1 lb beef flank or sirloin
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon vegetable oil for finishing
Instructions
- Slice the beef thinly against the grain. Pat dry with paper towels.
- In a bowl, combine soy sauce, Shaoxing wine (or dry sherry), and sesame oil. Add the sliced beef and mix well to coat. Let marinate for 10-15 minutes.
- In a small separate bowl, dissolve cornstarch in water to create a slurry. Add this slurry to the beef mixture and mix thoroughly until the beef is fully coated and slightly tacky.
- Add the vegetable oil to the beef and mix again. This step helps to separate the meat slices and prevents them from sticking together during cooking.
- At this point, the beef is "velveted" and ready to be cooked. You can either blanch it briefly in hot water (about 30-60 seconds) or stir-fry it directly in your dish until just cooked through.
Notes
This technique works wonders for chicken breast and pork tenderloin too. Always pat your meat dry before slicing for better absorption of the marinade. For best results, let the meat marinate for at least 30 minutes, or up to 2 hours in the refrigerator.