Velveted Beef (Chinese Restaurant Style)
Velveted Beef (Chinese Restaurant Style)
Ingredients
For the Velveted Beef
- 1 1/2 pounds beef topside, cut into 1/4-inch thick slices
- 1 teaspoon baking soda
- 1/4 cup water
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar
- 1 teaspoon chicken powder
- 1/2 teaspoon white pepper
- 1 teaspoon YumYum Meat Velvet, (optional, for enhanced tenderizing)
- 1 teaspoon sesame oil
- 1 tablespoon Shaoxing wine
- 1 teaspoon dark soy sauce
- 2 tablespoons cornstarch
- 4 cups vegetable oil, for deep frying
Instructions
- 1
Prepare the beef: First, cut the beef topside with the grain into manageable pieces. Then, slice these pieces against the grain into thin, 1/4-inch thick slices. This helps in tenderizing and ensures even cooking.
⏱️ 10 min
- 2
Initial tenderizing mixture: Place the sliced beef into a large mixing bowl. Sprinkle the baking soda evenly over the beef, then pour in the water.
⏱️ 2 min
- 3
First massage: Using your hands, thoroughly massage the baking soda and water into the beef. Continue mixing until the beef has absorbed all the water and feels slightly sticky and softened. This process is crucial for tenderizing.
⏱️ 5 min
- 4
Add flavorings: To the beef, add the salt, granulated sugar, chicken powder, white pepper, YumYum Meat Velvet (if using), sesame oil, Shaoxing wine, and dark soy sauce. Mix well to ensure all the beef slices are coated.
⏱️ 3 min
- 5
Add starch and final massage: Sprinkle the cornstarch over the beef mixture. Massage all the flavorings and starch into the beef until it is well combined, coated, and the beef appears to have gained a little volume. The starch will create a protective coating during frying.
⏱️ 5 min
- 6
Deep frying (velveting): Heat the vegetable oil in a wok or a large, heavy-bottomed pot over medium-high heat until it reaches 350-375°F (175-190°C). Carefully add the velveted beef in small batches to avoid overcrowding the wok and lowering the oil temperature too much. Fry for 1-2 minutes per batch, or until the beef is just cooked through and lightly golden. Do not overcook, as this will make it tough.
⏱️ 4 min•🌡️ 360
- 7
Drain and serve: Using a slotted spoon, remove the cooked beef from the oil and transfer it to a plate lined with paper towels to drain any excess oil. The velveted beef is now ready to be used in stir-fries, noodle dishes, or served as is.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Velveted Beef
- 1 1/2 pounds beef topside, cut into 1/4-inch thick slices
- 1 teaspoon baking soda
- 1/4 cup water
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar
- 1 teaspoon chicken powder
- 1/2 teaspoon white pepper
- 1 teaspoon YumYum Meat Velvet, (optional, for enhanced tenderizing)
- 1 teaspoon sesame oil
- 1 tablespoon Shaoxing wine
- 1 teaspoon dark soy sauce
- 2 tablespoons cornstarch
- 4 cups vegetable oil, for deep frying
Instructions
- 1
Prepare the beef: First, cut the beef topside with the grain into manageable pieces. Then, slice these pieces against the grain into thin, 1/4-inch thick slices. This helps in tenderizing and ensures even cooking.
⏱️ 10 min - 2
Initial tenderizing mixture: Place the sliced beef into a large mixing bowl. Sprinkle the baking soda evenly over the beef, then pour in the water.
⏱️ 2 min - 3
First massage: Using your hands, thoroughly massage the baking soda and water into the beef. Continue mixing until the beef has absorbed all the water and feels slightly sticky and softened. This process is crucial for tenderizing.
⏱️ 5 min - 4
Add flavorings: To the beef, add the salt, granulated sugar, chicken powder, white pepper, YumYum Meat Velvet (if using), sesame oil, Shaoxing wine, and dark soy sauce. Mix well to ensure all the beef slices are coated.
⏱️ 3 min - 5
Add starch and final massage: Sprinkle the cornstarch over the beef mixture. Massage all the flavorings and starch into the beef until it is well combined, coated, and the beef appears to have gained a little volume. The starch will create a protective coating during frying.
⏱️ 5 min - 6
Deep frying (velveting): Heat the vegetable oil in a wok or a large, heavy-bottomed pot over medium-high heat until it reaches 350-375°F (175-190°C). Carefully add the velveted beef in small batches to avoid overcrowding the wok and lowering the oil temperature too much. Fry for 1-2 minutes per batch, or until the beef is just cooked through and lightly golden. Do not overcook, as this will make it tough.
⏱️ 4 min•🌡️ 360 - 7
Drain and serve: Using a slotted spoon, remove the cooked beef from the oil and transfer it to a plate lined with paper towels to drain any excess oil. The velveted beef is now ready to be used in stir-fries, noodle dishes, or served as is.
⏱️ 1 min