Chinese Velveted Steak vs. Normal Steak
Chinese Velveted Steak vs. Normal Steak
Ingredients
For the Chinese Velveted Steak
- 1 pound beef steak, thinly sliced against the grain
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon vegetable oil
- 1 pinch salt
- 1 pinch black pepper
- 2 tablespoons vegetable oil, for frying
For the Normal Steak
- 1 pound beef steak, sliced to similar thickness as velveted steak
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons vegetable oil, for frying
Instructions
- 1
For the Chinese Velveted Steak: Thinly slice 1 pound of beef steak against the grain. This helps to tenderize the meat.
⏱️ 3 min
- 2
In a medium bowl, combine the sliced steak with 1 teaspoon of baking soda, 1 tablespoon of cornstarch, 1 tablespoon of soy sauce, 1 tablespoon of rice wine vinegar, 1 tablespoon of vegetable oil, a pinch of salt, and a pinch of black pepper.
⏱️ 2 min
- 3
Using your hands, mix all the ingredients thoroughly, ensuring the steak is completely coated. This process is crucial for the velveting effect.
⏱️ 2 min
- 4
Allow the velveted steak to marinate at room temperature for 15 to 20 minutes. This passive time allows the baking soda to work its magic on the meat fibers.
⏱️ 20 min
- 5
While the velveted steak is marinating, prepare the Normal Steak: Slice 1 pound of beef steak to a similar thickness as the velveted steak.
⏱️ 3 min
- 6
Season the sliced normal steak generously with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper on both sides.
⏱️ 1 min
- 7
Heat a large frying pan or wok over high heat. Add 2 tablespoons of vegetable oil for the velveted steak. Once the oil is hot and shimmering, add the marinated velveted steak in a single layer, working in batches if necessary to avoid overcrowding the pan.
⏱️ 1 min
- 8
Pan-fry the velveted steak quickly for 2-3 minutes per side, or until it is browned and cooked through. Remove from the pan and set aside.
⏱️ 4 min
- 9
Clean the pan (or use a separate pan) and heat it over high heat. Add 2 tablespoons of vegetable oil for the normal steak. Once the oil is hot, add the seasoned normal steak to the pan in a single layer.
⏱️ 1 min
- 10
Pan-fry the normal steak for 2-3 minutes per side, or until it is browned and cooked through to your desired doneness. Serve both steaks immediately and compare the textures and flavors.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Velveted Steak vs. Normal Steak
For the Chinese Velveted Steak
- 1 pound beef steak, thinly sliced against the grain
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon vegetable oil
- 1 pinch salt
- 1 pinch black pepper
- 2 tablespoons vegetable oil, for frying
For the Normal Steak
- 1 pound beef steak, sliced to similar thickness as velveted steak
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons vegetable oil, for frying
Instructions
- 1
For the Chinese Velveted Steak: Thinly slice 1 pound of beef steak against the grain. This helps to tenderize the meat.
⏱️ 3 min - 2
In a medium bowl, combine the sliced steak with 1 teaspoon of baking soda, 1 tablespoon of cornstarch, 1 tablespoon of soy sauce, 1 tablespoon of rice wine vinegar, 1 tablespoon of vegetable oil, a pinch of salt, and a pinch of black pepper.
⏱️ 2 min - 3
Using your hands, mix all the ingredients thoroughly, ensuring the steak is completely coated. This process is crucial for the velveting effect.
⏱️ 2 min - 4
Allow the velveted steak to marinate at room temperature for 15 to 20 minutes. This passive time allows the baking soda to work its magic on the meat fibers.
⏱️ 20 min - 5
While the velveted steak is marinating, prepare the Normal Steak: Slice 1 pound of beef steak to a similar thickness as the velveted steak.
⏱️ 3 min - 6
Season the sliced normal steak generously with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper on both sides.
⏱️ 1 min - 7
Heat a large frying pan or wok over high heat. Add 2 tablespoons of vegetable oil for the velveted steak. Once the oil is hot and shimmering, add the marinated velveted steak in a single layer, working in batches if necessary to avoid overcrowding the pan.
⏱️ 1 min - 8
Pan-fry the velveted steak quickly for 2-3 minutes per side, or until it is browned and cooked through. Remove from the pan and set aside.
⏱️ 4 min - 9
Clean the pan (or use a separate pan) and heat it over high heat. Add 2 tablespoons of vegetable oil for the normal steak. Once the oil is hot, add the seasoned normal steak to the pan in a single layer.
⏱️ 1 min - 10
Pan-fry the normal steak for 2-3 minutes per side, or until it is browned and cooked through to your desired doneness. Serve both steaks immediately and compare the textures and flavors.
⏱️ 4 min