Velvet Beef

Name: Velvet Beef
Cuisine: Chinese
Ingredients: beef; soda bicarbonate; salt; MSG; sugar; white pepper; sesame oil; dark soy sauce; potato starch; water

Serves 1

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Velvet Beef

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Serves 1

Directions

1Slice the beef thinly.
2Add soda bicarbonate to the sliced beef to make it more tender.
3Add salt to the beef.
4Add MSG to the beef.
5Add sugar to the beef.
6Add white pepper to the beef.
7Add sesame oil to the beef.
8Add dark soy sauce to the beef.
9Sprinkle potato starch over the beef.
10Pour water onto the beef mixture.
11Massage the beef with all the ingredients until well combined.
12Heat oil in a wok until hot.
13Add the marinated beef to the hot oil and flash fry.
14Stir the beef during flash frying to ensure even cooking and achieve a velvety texture.
15Drain the oil from the flash-fried beef.

Ingredients

beef
soda bicarbonate
salt
MSG
sugar
white pepper
sesame oil
dark soy sauce
potato starch
water

Equipment

wokcutting boardknifelarge bowlspatulastrainer

Tips

The velveting technique seals in moisture, prevents overcooking, and gives the meat a smooth, velvety texture.
Slice the beef thinly for best results.
Massage the beef thoroughly with the marinade ingredients to ensure tenderness and even coating.
Flash fry the beef in hot oil until it changes color, then drain to remove excess oil and stop the cooking process, resulting in tender beef that won't overcook when added to stir-fries or other dishes.
This velveting method is often used in Chinese takeaway to achieve the characteristic texture of their beef dishes.
The addition of soda bicarbonate helps tenderize the beef further.
The mixture of water and potato starch helps create the 'velvet' coating on the beef, sealing in juices and maintaining tenderness during cooking.
Make sure the oil is hot when flash frying to quickly sear the beef and lock in moisture.
Drain the beef immediately after flash frying to prevent further cooking and to remove excess oil for a healthier and less greasy final dish.
The technique is crucial for achieving restaurant-quality Chinese beef dishes at home, ensuring the meat is incredibly soft and never tough or dry.
This preparation allows the beef to absorb flavors well in subsequent stir-frying or braising, while maintaining its unique texture.

Velvet Beef

Serves 1

tiktok.com

Velvet Beef

tiktok.com

Serves 1

Directions

1Slice the beef thinly.
2Add soda bicarbonate to the sliced beef to make it more tender.
3Add salt to the beef.
4Add MSG to the beef.
5Add sugar to the beef.
6Add white pepper to the beef.
7Add sesame oil to the beef.
8Add dark soy sauce to the beef.
9Sprinkle potato starch over the beef.
10Pour water onto the beef mixture.
11Massage the beef with all the ingredients until well combined.
12Heat oil in a wok until hot.
13Add the marinated beef to the hot oil and flash fry.
14Stir the beef during flash frying to ensure even cooking and achieve a velvety texture.
15Drain the oil from the flash-fried beef.

Ingredients

beef
soda bicarbonate
salt
MSG
sugar
white pepper
sesame oil
dark soy sauce
potato starch
water

Equipment

wokcutting boardknifelarge bowlspatulastrainer

Tips

The velveting technique seals in moisture, prevents overcooking, and gives the meat a smooth, velvety texture.
Slice the beef thinly for best results.
Massage the beef thoroughly with the marinade ingredients to ensure tenderness and even coating.
Flash fry the beef in hot oil until it changes color, then drain to remove excess oil and stop the cooking process, resulting in tender beef that won't overcook when added to stir-fries or other dishes.
This velveting method is often used in Chinese takeaway to achieve the characteristic texture of their beef dishes.
The addition of soda bicarbonate helps tenderize the beef further.
The mixture of water and potato starch helps create the 'velvet' coating on the beef, sealing in juices and maintaining tenderness during cooking.
Make sure the oil is hot when flash frying to quickly sear the beef and lock in moisture.
Drain the beef immediately after flash frying to prevent further cooking and to remove excess oil for a healthier and less greasy final dish.
The technique is crucial for achieving restaurant-quality Chinese beef dishes at home, ensuring the meat is incredibly soft and never tough or dry.
This preparation allows the beef to absorb flavors well in subsequent stir-frying or braising, while maintaining its unique texture.