Chinese Secret to Soften the Toughest Beef

The Chinese culinary tradition is renowned for its ability to transform ingredients into dishes that are as delightful to the palate as they are to the eye. When it comes to tenderizing beef, especially cuts that are notoriously tough, Chinese chefs employ a technique known as “velveting.” This method not only softens the meat but also locks in its juices, ensuring that every bite is succulent and flavorful. Here’s how you can apply this secret in your own kitchen to elevate your beef dishes.

Velveting Beef: The Chinese Secret


  • 1/2 lb (about 225g) beef, thinly sliced against the grain
  • 1 egg white
  • 1 tablespoon cornstarch or potato starch
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine (optional)
  • 1 teaspoon of oil (plus more for cooking)


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