Velvet Beef (Takeout Style)
Velvet Beef (Takeout Style)
Ingredients
For the Beef
- 1 1/2 pounds beef top sirloin, sliced 1/4-inch thick against the grain
- 1 teaspoon baking soda
- 1/4 cup cold water
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar
- 1 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
- 2 tablespoons cornstarch
For Velveting
- 4 cups cooking oil, for deep-frying, such as vegetable or canola oil
Instructions
- 1
Prepare the beef: Take the beef top sirloin. First, slice the beef with the grain into 1 1/2 to 2-inch thick pieces. Then, slice each piece against the grain into thin, 1/4-inch thick slices.
⏱️ 10 min
- 2
Begin the first stage of marination: Place the sliced beef into a large bowl. Add the baking soda and cold water. Massage the beef thoroughly with your hands for 2-3 minutes until it absorbs all the water and feels slightly tacky. This process tenderizes the beef.
⏱️ 5 min
- 3
Allow the beef to rest: Let the beef sit at room temperature for 20 minutes to allow the baking soda to work its magic.
⏱️ 20 min
- 4
Complete the marination: To the beef, add the salt, granulated sugar, chicken powder, white pepper, MSG (if using), sesame oil, Shaoxing wine, and dark soy sauce. Massage all these ingredients into the beef for 2-3 minutes until well combined. The beef should appear to have gained a little volume and be evenly coated.
⏱️ 5 min
- 5
Add the cornstarch: Sprinkle the cornstarch over the marinated beef. Mix well until the cornstarch is fully incorporated and coats each piece of beef. The beef should feel slightly slippery and have a thin, even coating.
⏱️ 5 min
- 6
Prepare for velveting: Heat the cooking oil in a wok or a large, heavy-bottomed pot over medium-high heat until it reaches 350-375°F. If you don't have a thermometer, a small piece of beef should sizzle immediately upon contact with the oil.
⏱️ 3 min•🌡️ 360
- 7
Velvet the beef: Carefully add the marinated beef to the hot oil in batches, using a slotted ladle or spider. Do not overcrowd the wok, as this will lower the oil temperature and make the beef less tender. Cook each batch for 1-2 minutes, stirring occasionally, until the beef is cooked through, tender, and slightly opaque. It should not be browned.
⏱️ 6 min•🌡️ 360
- 8
Remove and drain: Using a slotted ladle or spider, remove the velveted beef from the oil, allowing excess oil to drain back into the wok. Transfer the cooked beef to a plate lined with paper towels to absorb any remaining oil.
⏱️ 1 min
- 9
Repeat for remaining beef: Continue velveting the remaining beef in batches until all of it is cooked. The velveted beef is now ready to be used in your favorite stir-fries or other Chinese dishes, where it will absorb sauces beautifully and remain incredibly tender.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
For the Beef
- 1 1/2 pounds beef top sirloin, sliced 1/4-inch thick against the grain
- 1 teaspoon baking soda
- 1/4 cup cold water
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar
- 1 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
- 2 tablespoons cornstarch
For Velveting
- 4 cups cooking oil, for deep-frying, such as vegetable or canola oil
Instructions
- 1
Prepare the beef: Take the beef top sirloin. First, slice the beef with the grain into 1 1/2 to 2-inch thick pieces. Then, slice each piece against the grain into thin, 1/4-inch thick slices.
⏱️ 10 min - 2
Begin the first stage of marination: Place the sliced beef into a large bowl. Add the baking soda and cold water. Massage the beef thoroughly with your hands for 2-3 minutes until it absorbs all the water and feels slightly tacky. This process tenderizes the beef.
⏱️ 5 min - 3
Allow the beef to rest: Let the beef sit at room temperature for 20 minutes to allow the baking soda to work its magic.
⏱️ 20 min - 4
Complete the marination: To the beef, add the salt, granulated sugar, chicken powder, white pepper, MSG (if using), sesame oil, Shaoxing wine, and dark soy sauce. Massage all these ingredients into the beef for 2-3 minutes until well combined. The beef should appear to have gained a little volume and be evenly coated.
⏱️ 5 min - 5
Add the cornstarch: Sprinkle the cornstarch over the marinated beef. Mix well until the cornstarch is fully incorporated and coats each piece of beef. The beef should feel slightly slippery and have a thin, even coating.
⏱️ 5 min - 6
Prepare for velveting: Heat the cooking oil in a wok or a large, heavy-bottomed pot over medium-high heat until it reaches 350-375°F. If you don't have a thermometer, a small piece of beef should sizzle immediately upon contact with the oil.
⏱️ 3 min•🌡️ 360 - 7
Velvet the beef: Carefully add the marinated beef to the hot oil in batches, using a slotted ladle or spider. Do not overcrowd the wok, as this will lower the oil temperature and make the beef less tender. Cook each batch for 1-2 minutes, stirring occasionally, until the beef is cooked through, tender, and slightly opaque. It should not be browned.
⏱️ 6 min•🌡️ 360 - 8
Remove and drain: Using a slotted ladle or spider, remove the velveted beef from the oil, allowing excess oil to drain back into the wok. Transfer the cooked beef to a plate lined with paper towels to absorb any remaining oil.
⏱️ 1 min - 9
Repeat for remaining beef: Continue velveting the remaining beef in batches until all of it is cooked. The velveted beef is now ready to be used in your favorite stir-fries or other Chinese dishes, where it will absorb sauces beautifully and remain incredibly tender.
⏱️ 3 min