Velveting: Secret to Tender Meat
A foundational recipe focusing on the Chinese velveting technique to achieve incredibly tender beef, perfect for any stir-fry. This method guarantees juicy, restaurant-quality meat every time.
Ingredients
- 1 lb beef sirloin or flank steak thinly sliced against the grain
- 1 egg white lightly beaten
- 1 tbsp cornstarch
- 1 tsp soy sauce
- 0.5 tsp sesame oil
- 0.25 tsp baking soda optional
- 2 tbsp water or Shao Xing wine
- 2 tbsp vegetable oil for cooking
Instructions
- Pat the beef slices dry with paper towels to remove excess moisture.
- In a medium bowl, combine the egg white, cornstarch, soy sauce, sesame oil, and baking soda (if using). Mix well until smooth and no lumps remain.
- Add the thinly sliced beef to the mixture, ensuring each piece is thoroughly coated. Gently mix in the water or Shao Xing wine until fully absorbed. This step helps the beef absorb additional moisture, crucial for tenderness.
- Cover the bowl and refrigerate for at least 20 minutes, or up to 2 hours, allowing the beef to marinate and the velveting process to take effect.
- Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat until shimmering. Add the velveted beef in a single layer, ensuring not to overcrowd the pan. You may need to cook in batches to maintain high heat.
- Stir-fry for 1-2 minutes until the beef is just cooked through and lightly browned on the edges. The velveting will ensure it remains incredibly tender.
- Remove the cooked beef from the wok and set aside. Proceed with your desired stir-fry sauce and vegetables, then add the velveted beef back into the pan at the very end to reheat and combine with the rest of your dish.
Notes
This recipe demonstrates the velveting technique for beef. You can adapt it for chicken or pork. Ensure beef is sliced thinly against the grain for best results. Do not overcrowd the pan when cooking to allow for proper searing. Adjust seasoning and add your choice of vegetables and sauce to complete your stir-fry dish.