Description
Discover the Chinese secret to tenderizing even the toughest cuts of beef with this easy velveting technique. This stir-fry recipe yields succulent, melt-in-your-mouth beef slices packed with flavor and is perfect for a quick and delicious meal.
Ingredients
For the Beef:
- 1 pound flank steak or chuck beef, sliced thinly against the grain
- 1 1/2 teaspoons baking soda
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
For Cooking:
- 2 tablespoons vegetable oil
- optional sliced green onions or garlic for stir-fry
Instructions
- Prepare the Beef: Place the sliced beef in a bowl and evenly sprinkle with baking soda. Let sit for 15-20 minutes. Rinse thoroughly under cold water, then pat dry.
- Marinate the Beef: In a clean bowl, combine beef with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Marinate for another 15 minutes.
- Cook the Beef: Heat vegetable oil in a wok over high heat. Sear the beef for 1 minute, then stir-fry for 2-3 minutes until cooked through. Add aromatics if desired.
- Serve: Enjoy the tender, flavorful beef hot.
Notes
- This velveting technique is known for tenderizing tough cuts of beef and is common in Chinese cuisine.
- Rinse the beef well after applying baking soda to avoid any residual taste.
