How to Velvet Beef for Stir-fry
×Category: International Ingredients | Type: Chinese | Servings: 4 | By: RecipeGadget
Protein 22g • Carbs 5g • Fat 15g • 250 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
Learn how to velvet beef for stir-fry like Chinese chefs. Choose the right cut, slice it, tenderize it, marinate it, and cook it like a pro!
Ingredients
- Beef Flank Steak Or Chuck Steak ) (Sliced, against the grain): 1 Lbs.
- Baking Soda: 1 TSP
- Water Per Pound) (1 4 cup 60 ml): 1/4 Cup
- Vegetable Oil: 2 TSP
- Oyster Sauce Or Soy Sauce: 2 TSP
- Cornstarch: 2 TSP
- Shaoxing Wine ) (Optional): 2 TSP
Instructions
- Add baking soda and water to the sliced beef and massage with hands until most of the liquid is absorbed. Let stand 1-2 hours.
- Rinse the beef thoroughly under running water until the water runs clear. Drain.
- Add oil, oyster sauce/soy sauce, Shaoxing wine (optional), and cornstarch to the beef. Set aside to marinate for 15-30 minutes, and then your beef is ready to use.
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