Velveted Beef (Chinese Restaurant Style Tenderized Beef)
Velveted Beef (Chinese Restaurant Style Tenderized Beef)
Ingredients
For the Beef
- 1 pound beef flank steak, sliced 1/4-inch thick against the grain
For the First Tenderizing Marinade
- 1/2 teaspoon baking soda
- 2 tablespoons water
For the Flavoring Marinade
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon white pepper
- 1/4 teaspoon MSG, optional
- 1 teaspoon sesame oil
- 1 tablespoon Shaoxing wine
- 1 teaspoon dark soy sauce
For the Starch Coating
- 2 tablespoons cornstarch
For Velveting
- 2 cups neutral oil, such as vegetable or canola, for velveting
Instructions
- 1
Prepare the beef: Ensure your beef flank steak is sliced into thin, 1/4-inch thick pieces against the grain. This initial slicing is crucial for tenderness.
⏱️ 5 min
- 2
First tenderizing marinade: Place the sliced beef in a large mixing bowl. Add the baking soda and water. Massage the beef thoroughly by hand for 2-3 minutes until all the water is absorbed and the beef feels slightly tacky.
⏱️ 5 min
- 3
Second flavoring marinade: To the beef, add the salt, granulated sugar, chicken powder, white pepper, MSG (if using), sesame oil, Shaoxing wine, and dark soy sauce. Massage by hand for another 2-3 minutes until all ingredients are fully incorporated and the beef takes on a darker, glossy appearance.
⏱️ 5 min
- 4
Starch coating: Sprinkle the cornstarch over the marinated beef. Massage it in until each piece of beef is evenly coated. This creates a protective layer that locks in moisture during cooking.
⏱️ 3 min
- 5
Heat the oil: Pour the neutral oil into a wok or large, deep skillet. Heat the oil over medium-high heat until it reaches about 350-375°F. You can test the temperature by dropping a small piece of beef in; it should sizzle immediately.
⏱️ 2 min•🌡️ 360
- 6
Velvet the beef: Carefully add about one-third of the marinated beef to the hot oil, ensuring not to overcrowd the pan. Stir gently with a slotted spoon or spider to separate the pieces. Cook for 1-2 minutes, or until the beef changes color to a light brown/grey and is just cooked through. Do not overcook.
⏱️ 5 min•🌡️ 360
- 7
Drain and repeat: Using a slotted spoon or spider, remove the velveted beef from the oil and transfer it to a plate lined with paper towels to drain excess oil. Repeat with the remaining beef in two more batches. Your velveted beef is now ready to be used in stir-fries or other dishes.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Velveted Beef (Chinese Restaurant Style Tenderized Beef)
Ingredients
For the Beef
- 1 pound beef flank steak, sliced 1/4-inch thick against the grain
For the First Tenderizing Marinade
- 1/2 teaspoon baking soda
- 2 tablespoons water
For the Flavoring Marinade
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon white pepper
- 1/4 teaspoon MSG, optional
- 1 teaspoon sesame oil
- 1 tablespoon Shaoxing wine
- 1 teaspoon dark soy sauce
For the Starch Coating
- 2 tablespoons cornstarch
For Velveting
- 2 cups neutral oil, such as vegetable or canola, for velveting
Instructions
- 1
Prepare the beef: Ensure your beef flank steak is sliced into thin, 1/4-inch thick pieces against the grain. This initial slicing is crucial for tenderness.
⏱️ 5 min - 2
First tenderizing marinade: Place the sliced beef in a large mixing bowl. Add the baking soda and water. Massage the beef thoroughly by hand for 2-3 minutes until all the water is absorbed and the beef feels slightly tacky.
⏱️ 5 min - 3
Second flavoring marinade: To the beef, add the salt, granulated sugar, chicken powder, white pepper, MSG (if using), sesame oil, Shaoxing wine, and dark soy sauce. Massage by hand for another 2-3 minutes until all ingredients are fully incorporated and the beef takes on a darker, glossy appearance.
⏱️ 5 min - 4
Starch coating: Sprinkle the cornstarch over the marinated beef. Massage it in until each piece of beef is evenly coated. This creates a protective layer that locks in moisture during cooking.
⏱️ 3 min - 5
Heat the oil: Pour the neutral oil into a wok or large, deep skillet. Heat the oil over medium-high heat until it reaches about 350-375°F. You can test the temperature by dropping a small piece of beef in; it should sizzle immediately.
⏱️ 2 min•🌡️ 360 - 6
Velvet the beef: Carefully add about one-third of the marinated beef to the hot oil, ensuring not to overcrowd the pan. Stir gently with a slotted spoon or spider to separate the pieces. Cook for 1-2 minutes, or until the beef changes color to a light brown/grey and is just cooked through. Do not overcook.
⏱️ 5 min•🌡️ 360 - 7
Drain and repeat: Using a slotted spoon or spider, remove the velveted beef from the oil and transfer it to a plate lined with paper towels to drain excess oil. Repeat with the remaining beef in two more batches. Your velveted beef is now ready to be used in stir-fries or other dishes.
⏱️ 2 min