Discover the closely guarded secret behind the incredibly tender beef served in Chinese restaurants! This professional technique, known as “velveting,” transforms ordinary beef into silky-smooth, tender morsels that rival any high-end Chinese restaurant. Perfect for stir-fries, this method has been passed down through generations of Chinese chefs and is now revealed for home cooks to master.
Ingredients
For the Beef and Marinade
- 2 lbs (900g) lean beef (sirloin or flank steak)
- 1.5 teaspoons (7.5g) baking soda
- 1.5 teaspoons (7.5g) sugar
- 1 teaspoon (5g) salt
- ½ teaspoon (2.5g) MSG (optional)
- 12 oz (355ml) ice water
- 1 large egg white
- 3 tablespoons (27g) cornstarch
For the Sauce
- 1 tablespoon (15ml) soy sauce
- ¼ teaspoon (1.25g) sugar
- ⅛ teaspoon (0.5g) white pepper
- 1 teaspoon (5ml) dark soy sauce
- 1 tablespoon (15ml) Shaoxing wine
- ½ tablespoon (7.5ml) oyster sauce
- 2 tablespoons (30ml) water
- 1 teaspoon (3g) cornstarch
For the Stir-Fry
- 3-4 slices fresh ginger
- 4-5 cloves garlic, sliced
- 2-3 green onions, separated white/green parts
- Vegetable oil for cooking
Instructions
- Beef Preparation
- Semi-freeze beef for 45-60 minutes
- Slice against the grain into 2-3mm thick pieces
- Place sliced beef in a large bowl
- Marination Process
- Combine baking soda, sugar, salt, and MSG
- Sprinkle mixture over beef, massage thoroughly
- Gradually add ice water in 4-5 portions, mixing well
- Add egg white, mix until meat feels sticky
- Incorporate cornstarch evenly
- Cover and marinate for 30 minutes
- Sauce Preparation
- Combine all sauce ingredients in a bowl
- Whisk until cornstarch is fully dissolved
- Set aside until needed
- Cooking Method
- Heat wok or large pan over high heat
- Add 2-3 tablespoons oil
- Sear beef in batches until 80% done
- Remove and drain excess oil
- Final Assembly
- In the same pan, sauté ginger until fragrant
- Add garlic and white parts of green onions
- Return beef to pan
- Pour sauce mixture
- Stir-fry until sauce thickens
- Garnish with green onion tops
Nutritional Information
(Per serving – serves 4)
- Calories: 385
- Protein: 45g
- Carbohydrates: 12g
- Fat: 18g
- Preparation Time: 45 minutes
- Cooking Time: 15 minutes
- Total Time: 1 hour
Pro Tips and Tricks
- Keep meat and water ice-cold throughout marination
- Don’t skip the resting time after marination
- Use high heat for quick cooking
- Don’t overcrowd the pan when searing
- Cut meat against the grain at a slight angle
Variations and Substitutions
- Replace beef with chicken or pork
- Use dry sherry instead of Shaoxing wine
- Substitute coconut aminos for soy sauce
- Add vegetables like broccoli or bell peppers
- Use arrowroot instead of cornstarch
Frequently Asked Questions
Q: Can I marinate the beef overnight?
A: Not recommended – 30 minutes is optimal.
Q: Why is baking soda necessary?
A: It tenderizes the meat by altering its pH level.
Q: Can I skip the MSG?
A: Yes, the recipe works fine without it.
Q: Can I reuse the marinade?
A: No, always discard used marinade for food safety.
Storage and Make-Ahead Tips
- Slice and marinate beef up to 4 hours ahead
- Store cooked beef in airtight container for up to 3 days
- Reheat gently to prevent overcooking
- Prepare sauce mixture ahead and refrigerate
- Freeze uncooked marinated beef for up to 1 month
This recipe reveals the professional secret to achieving that coveted restaurant-quality tender beef at home. The velveting technique, combined with proper slicing and cooking methods, ensures supremely tender meat every time. Whether you’re making a simple stir-fry or an elaborate Chinese feast, this method will elevate your cooking to restaurant standards.
