Velveting: Secret to Tender Meats
A classic Chinese cooking technique used to make beef incredibly tender and moist, perfect for stir-fries and other quick-cooking dishes, ensuring a silky, restaurant-quality texture.
Ingredients
- 1 lb beef sirloin or flank steak sliced thinly against the grain
- 1 large egg white
- 2 tbsp cornstarch
- 1 tbsp Shaoxing wine or dry sherry optional
- 1 tsp soy sauce
- 1 tsp sesame oil
- 2 tbsp vegetable oil for blanching or par-frying
Instructions
- Slice the beef thinly against the grain into uniform strips or bite-sized pieces, about 1/4-inch thick.
- In a medium bowl, combine the egg white, cornstarch, Shaoxing wine (if using), soy sauce, and sesame oil. Mix until smooth.
- Add the sliced beef to the bowl and toss thoroughly to ensure every piece is coated. Marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
- Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat until shimmering. Alternatively, you can blanch the beef in simmering water or a larger quantity of oil for a deeper fry (often preferred for restaurant results).
- Add the velveted beef to the hot oil/water, spreading it out in a single layer if possible (cook in batches if necessary to avoid overcrowding). Stir-fry or blanch for 1-2 minutes until the beef is just cooked through and the coating turns opaque and silky. Do not overcook.
- Remove the beef from the wok/skillet with a slotted spoon or strainer, draining any excess oil or water. Set aside, ready to add to your main stir-fry dish in the final stages of cooking.
Notes
This technique works equally well with chicken or pork. Ensure the meat is sliced thinly and uniformly against the grain for best results. Do not overcrowd the wok or pan when blanching, as this can lower the oil/water temperature and result in less tender meat. The meat should be just cooked through – it will finish cooking in your stir-fry.