How to Velvet Beef for Stir-fry
Learn how to velvet beef for stir-fry like Chinese chefs.
- 1 pound beef flank steak or chuck steak ((sliced against the grain))
- 1 teaspoon baking soda
- 1/4 cup water (1/4 cup (60 ml) per pound)
- 2 teaspoons vegetable oil
- 2 teaspoons oyster sauce or soy sauce
- 2 teaspoons cornstarch
- 2 teaspoons Shaoxing Wine ((Optional))
- 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.
Choose the right cut, slice it, tenderize it, marinate it, and cook it like a pro! Elements 1 pound beef flank steak or chuck steak ((sliced against the grain)) 1 teaspoon baking soda 1/4 cup water (1/4 cup (60 ml) per pound) 2 teaspoons vegetable oil 2 teaspoons oyster sauce or soy sauce 2 teaspoons cornstarch 2 teaspoons Shaoxing Wine ((Optional)) Method Add baking soda and water to the sliced beef and massage with hands until most of the liquid is absorbed.
Rinse the beef thoroughly under running water until the water runs clear. 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.