how to velvet beef

To velvet beef, a common technique to tenderize tougher cuts and achieve a soft, velvety texture often used in stir fries, follow these steps:

1. Slice the beef thinly against the grain into strips.
2. Sprinkle about 1 teaspoon of baking soda (bicarbonate of soda) per 400-450g of beef and rub it evenly into the meat.
3. Let the beef rest covered in the refrigerator for about 30 minutes to 1-2 hours.
4. Rinse the beef thoroughly under cold water to remove the baking soda and pat dry with paper towels.
5. Marinate the beef by adding about 2 teaspoons each of vegetable oil, oyster sauce or soy sauce, cornstarch, and optionally Shaoxing wine, mixing well and allowing it to sit for 15-30 minutes.
6. For cooking, you can either deep-fry the beef in hot oil briefly (traditional Chinese velveting), sear it quickly in a hot pan or wok, blanch it in water, or cook it in broth, depending on the recipe.

This process tenderizes the meat by breaking down proteins and creating a smooth texture, while the cornstarch and oil during marinating protect the meat during cooking to keep it juicy and tender.

Tip: Use the right amount of baking soda to avoid a bitter taste (around 1 tsp per 400-450g of beef) and ensure thorough rinsing to prevent any residue.