The SECRET to Tender Beef: Velveting Beef

The SECRET to Tender Beef: Velveting Beef

from dimsimlim.com
15 min

Have you wondered why Chinese restaurant beef is so much more tender than your home-cooked stir fries? Well, the secret is in the velveting of your beef.

Ingredients

  • 200g Topside, rump or tenderloin, sliced thinly against the grain
  • 1/4 tsp Baking soda
  • 2-3 tbs Water
  • 2 tbs Cornstarch
  • 1 tsp Chicken bouillon powder
  • 1/4 tsp Dark soy sauce
  • 1 tsp Yumyum aka MSG
  • 1/2 tsp Salt
  • 1/2 tsp Sugar
  • 1/2 tsp White pepper
  • 1 tbsp Cooking oil
  • 1 tsp Sesame oil
  • 1 tsp Cooking wine

Directions

  1. 1

    Place the sliced beef in a large bowl

  2. 2

    Add baking soda and water, and stir the beef until well combined

  3. 3

    Add the cornstarch and stir until the beef has completely absorbed all the water

  4. 4

    Season the beef with chicken powder, dark soy sauce, salt, sugar, YumYum, sesame oil and cooking wine

  5. 5

    Cover and allow the beef to rest overnight to be used the next day or a minimum of 1 hour

  6. 6

    Alternatively, freeze it for up to a month

  7. 7

    *for the best result the beef should be frozen first and defrosted before use

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