Are you tired of tough, chewy beef in your stir-fry dishes? Do you long for the tender, velvety meat found in your favorite Chinese restaurant dishes?
Look no further!
In this article, we’ll explore the Chinese technique of velveting meat, which involves marinating raw meat in a mixture of cornstarch and egg white or baking soda to achieve a soft, slippery texture.
We’ll also share tips and tricks for using these methods at home to achieve restaurant-quality results.
So grab your wok and let’s get cooking!
How To Make Beef Tender Like Chinese Restaurants?
There are several methods used by Chinese restaurants to tenderize beef for stir-fry dishes. One of the most popular and effective methods is using baking soda. Simply sprinkle 1/4 teaspoon of baking soda on 1 pound of beef and mix it in. Let it sit for at least 15 minutes before rinsing it off and proceeding with your stir-fry recipe. This method will leave your beef tender and soft, just like the beef found in your favorite Chinese restaurant dishes.
Another method is to marinate the beef in a mixture of egg whites, cornstarch, rice wine, and salt for 15 to 30 minutes. This mixture forms a thin coating on the meat, and the alkalinity of the egg whites tenderizes the meat by changing its pH. This method is also effective in achieving velvety, tender meat.
If you want to marinate your beef for longer than 30 minutes, add baking soda and cornstarch 10 minutes before cooking. This will prevent the beef from becoming tough if you leave it in the marinade for too long.
It’s important to note that if too much baking soda is added, it can add an off-taste to the beef. To avoid this, add a smaller amount of baking soda and increase the marinating time. Adding 1/8 teaspoon to 1/4 teaspoon (depending on how tough the cut is) of baking soda and 2 to 3 tablespoons of water per pound of beef will also do a fine job tenderizing.
Other tenderizing methods include marinating in a cornflour/cornstarch sludge then frying in oil before using in the stir-fry, chemical tenderizers, and egg white marinates. However, the baking soda method is the simplest and just as effective for everyday purposes.
Understanding The Chinese Technique Of Velveting Meat
Velveting is a popular Chinese technique for tenderizing meat before stir-frying. It involves marinating the meat in a mixture of egg whites, cornstarch, rice wine, and salt for 15 to 30 minutes. This mixture forms a thin coating on the meat, which helps to protect it from overcooking and becoming tough. The alkalinity of the egg whites also tenderizes the meat by changing its pH.
The next step in velveting is to pre-cook the meat in either oil or water. This step can be done by briefly blanching the meat in hot oil or boiling water. The marinade acts as a protective coat which seals in moisture and keeps the meat from overcooking, resulting in meat that is silky soft and lusciously tender.
One alternative to oil-blanching is water-velveting. To do this, marinate the meat just as you would if it were being oil-blanched. But instead of briefly cooking it in hot oil, you blanch the meat in boiling water with a little bit of oil added to it. This method is simple, quick, and much more home-kitchen friendly.
Another benefit of velveting is that it can be used on tough cuts of meat, such as flank steak or sirloin. The technique breaks down the connective tissues in the meat, making it more tender and easier to chew.
The Science Behind Velveting Meat
Velveting is a Chinese technique of marinating meat that keeps it moist and tender during cooking. The science behind this method lies in the use of a protective coating on the meat’s surface that seals in moisture and prevents overcooking, resulting in a velvety texture. The coating is typically made of egg whites, cornstarch, sesame oil, and salt, which form a layer of hydrated starch on the meat’s surface.
The egg whites in the coating have an alkaline pH that tenderizes the meat by breaking down its proteins. The cornstarch acts as a binding agent, helping the coating adhere to the meat’s surface while also thickening the marinade. The sesame oil adds flavor and aroma to the meat, while the salt enhances its taste.
When the meat is cooked, the coating forms a barrier that prevents moisture from escaping, keeping it juicy and tender. This technique is particularly useful for cooking delicate meats and seafood that can easily dry out or become tough when exposed to high heat.
How To Velvet Beef With Cornstarch And Egg White
Velveting beef with cornstarch and egg white is a popular technique used by Chinese restaurants to achieve tender and silky meat in stir-fry dishes. Here’s how to do it at home:
1. Start by cutting your beef into thin strips or bite-sized pieces.
2. In a small bowl, whisk together one egg white, one tablespoon of cornstarch, and a pinch of salt until you have a smooth mixture.
3. Add the beef to the bowl and coat each piece well with the mixture. You can also add other seasonings or marinades at this point if desired.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to one hour. This will allow the cornstarch to form a gelatinous layer around the meat, which will help keep it moist and tender during cooking.
5. To cook your velveted beef, you can either deep-fry it in hot oil or blanch it in boiling water. For deep-frying, heat about 2 inches of oil in a wok or deep frying pan until it reaches 350°F. Add the beef in small batches and fry for about 30 seconds or until golden brown and crispy. Use a slotted spoon to remove the beef from the oil and drain on paper towels.
6. For blanching, bring a pot of water to a boil and add a tablespoon of oil to prevent sticking. Add the beef in small batches and cook for about 30 seconds or until just cooked through. Use a slotted spoon to remove the beef from the water and drain on paper towels.
7. Once your velveted beef is cooked, you can use it in any stir-fry recipe you like. It will be tender, silky, and smooth in texture, just like the beef you find in Chinese restaurants.
How To Velvet Beef With Baking Soda
Velveting beef with baking soda is a simple process that can be done in just a few steps. First, slice your beef into thin pieces, like you would for pastrami or corned beef. Then, sprinkle 1/4 teaspoon of baking soda on 1 pound of beef and mix it in thoroughly. Let the beef sit for at least 15 minutes to allow the baking soda to do its job of tenderizing the meat.
After 15 minutes, rinse the beef thoroughly with cold water to remove any excess baking soda. Be sure to rinse it well, as leftover baking soda can leave a fizzy taste in your dish. Pat the beef dry with a paper towel before proceeding with your stir-fry recipe.
You can also use the baking soda method with ground meat. Simply add 1/4 teaspoon of baking soda per pound of ground meat before browning or shaping into patties or meatballs.
It’s important to note that adding too much baking soda can affect the taste of your beef. To avoid this, use a smaller amount of baking soda and increase the marinating time. Adding 1/8 teaspoon to 1/4 teaspoon (depending on how tough the cut is) of baking soda and 2 to 3 tablespoons of water per pound of beef will also do a fine job tenderizing.
Tips And Tricks For Perfectly Tender Beef At Home
If you want to make perfectly tender beef at home, there are several tips and tricks you can use. One of the most important things to keep in mind is to choose the right cut of beef. Cuts like ribeye, sirloin, and tenderloin are naturally more tender than others.
Another important step is to properly season your beef. Salt is a great way to not only add flavor but also help break down proteins and make the meat more tender. It’s recommended to liberally salt your steaks up to an hour before cooking.
If you’re dealing with a tougher cut of beef, consider using enzymatic softening. Fruits like kiwis, pineapple, and papaya contain enzymes that can help tenderize the meat. Puree the fruit and lay the meat in a glass container, covering each slice with two tablespoons of puree. Cover with cling film and leave the meat to marinate for at least one day.
Another great way to tenderize beef is by using baking soda. Sprinkle 1/4 teaspoon of baking soda on 1 pound of beef and let it sit for at least 15 minutes before rinsing it off and proceeding with your recipe. You can also marinate the beef in a mixture of egg whites, cornstarch, rice wine, and salt for 15 to 30 minutes. This method forms a thin coating on the meat and tenderizes it by changing its pH.
Lastly, it’s important to let your meat sit on a room temperature counter for 30 minutes before cooking. This will help it cook more evenly and prevent it from becoming tough.
By following these tips and tricks, you’ll be able to make perfectly tender beef at home just like your favorite Chinese restaurant dishes.
Recipes To Try With Your Newly Velveted Beef
Now that you have learned how to velvet beef, it’s time to put it to use in some delicious recipes! Here are a few recipes to try with your newly velveted beef:
1. Beef and Broccoli Stir-Fry: This classic Chinese dish is made with thinly sliced beef, broccoli florets, and a savory sauce made with soy sauce, oyster sauce, and garlic. The tender velveted beef will make this dish even more delicious.
2. Mongolian Beef: This dish features thinly sliced beef cooked in a sweet and savory sauce made with soy sauce, brown sugar, garlic, and ginger. The tender beef will soak up all the flavors of the sauce, making for a mouthwatering meal.
3. Beef Chow Fun: This stir-fry dish is made with wide rice noodles, tender beef, and bean sprouts. The beef is marinated in a mixture of soy sauce, oyster sauce, and cornstarch before being velveted for maximum tenderness.
4. Korean Beef Bulgogi: This Korean dish features thinly sliced beef marinated in a mixture of soy sauce, sugar, garlic, and sesame oil before being grilled or stir-fried. The velveted beef will make this dish even more flavorful and tender.
5. Thai Basil Beef: This spicy Thai dish is made with thinly sliced beef, Thai basil, garlic, chili peppers, and fish sauce. The tender velveted beef will absorb all the flavors of the spicy sauce for a delicious meal.
With these recipes and your newfound knowledge of velveting beef, you’ll be able to create restaurant-quality dishes right in your own kitchen. Enjoy!
