- Slice the Beef: Begin by slicing your beef against the grain into thin strips. This is the first step in ensuring tenderness, as it shortens the muscle fibers and makes the meat easier to chew.
- Marinate: In a mixing bowl, combine the egg white, cornstarch, soy sauce, Shaoxing wine (if using), and a teaspoon of oil. Whisk these ingredients together until you have a smooth mixture. The egg white and cornstarch are key to the velveting process, with the egg white adding tenderness and the cornstarch forming a protective barrier around the meat.
- Coat the Beef: Add your thinly sliced beef to the mixture, ensuring each piece is well-coated. Let the beef marinate in this mixture for at least 30 minutes at room temperature, or up to a few hours in the refrigerator if you’re prepping ahead.
- Blanch or Fry: There are two methods to velvet beef: water velveting or oil velveting.
- Water Velveting: Bring a pot of water to a boil. Add a tablespoon of oil to the water (this helps keep the beef silky). Gently add the marinated beef strips to the boiling water, stirring to ensure they don’t stick together. Once they turn a pale color and are just cooked through (about 30 seconds to 1 minute), quickly remove them with a slotted spoon and drain.
- Oil Velveting: Heat oil in a wok or a deep skillet over medium-high heat. The oil should be hot but not smoking (about 350°F or 175°C). Add the beef strips, spreading them out so they don’t clump together. Stir-fry briefly until they’re just cooked on the outside but still pink inside (about 30 seconds to 1 minute). Remove the beef and drain on paper towels.
- Final Cooking: After velveting, the beef can be added to any stir-fry or dish you’re preparing. Since it’s already partially cooked, you can add it towards the end of the cooking process to ensure it remains tender.
Why It Works
Velveting beef is a genius method for a few reasons:
- The egg white and cornstarch coating protects the meat from the high heat, preventing it from drying out.
- The quick cooking in water or oil pre-cooks the meat, making it quicker to finish in a stir-fry without overcooking.
- This technique also gives the beef a silky, velvety texture that’s characteristic of many Chinese dishes.
Employing the velveting technique will transform your beef dishes, turning even the toughest cuts into tender, mouth-watering delights. It’s a simple yet effective way to elevate your culinary creations, bringing the richness of Chinese cooking tradition right into your home.