I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. If you need more than that for your recipe, I suggest you do it in batches for the first attempt, so you dont mess things up. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); document.getElementById( "ak_js_2" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Add meat and cook, stirring as needed, for about 3 to 5 minutes or until lightly browned. More Recipes: 1. Directions. Master this marinating technique, and youll successfully prepare Chinese stir-fry dishes at home. There are several methods available, I've introduced the cornstarch/par-boil method in my ' How to Velvet Chicken ' post. There are several ways to velvet, but at its most basic level, it involves marinating meat with at least one ingredient that will make it alkaline. I hav just tried this for the very first and made some Chinese stir-fry, and it was delicious, it made the chicken taste so lovely and made the chicken so soft. Growing up in a Chinese Filipino household meant that the meat I consumed went velveted without me even knowing. We individually stir-fry the ingredients because our home stoves generally arent as powerful as those in restaurants. Tap here to receive our FREE top 25 recipe book! Add beef and spread out, leave for 1 minute until browned. Here youll find hundreds of delicious Filipino and Asian recipes. The process of searing or frying meat in oil varies a little for different kinds of meat and the volume of what you are working with, says Leung. Cut along the fat lines and remove the thick membrane to get some neat chunks of beef for slicing. Please read my disclosure policy. I love hearing how you went with my recipes! In a bowl, combine egg white, Chinese wine, oil, cornstarch and salt. Wen agrees and says, I would recommend mixing all the marinade ingredients together very well before adding in your meat. Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. In Chinese stir-fry cooking, the way ingredients are cut should be consistent with each other. The last step of velveting is pre-cooking, which really depends upon the dish you are cooking and the outcome youre looking for. CatHead's BBQ is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for website owners to earn advertising fees by advertising and linking to amazon (.com, .co.uk, .ca etc) and any other website that may be affiliated with Amazon Service LLC Associates Program. Refrigerate for 30 - 60 minutes. The chicken is then added to the wok at the end for a short saut with the prepared sauce before being served. Add the chicken in one layer, and allow to sear for 20 seconds. Again, the grain refers to the long strands of muscle running through the beef parallel to each other. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Velveting beef for stir fry what a winner of a tip. 3 Remove the item and rinse it. If the process used by Chinese restaurants to tenderize beef described above sounds a bit like a hassle, you can still tenderize beef using a shortcut. Join my free email list to receive THREE free cookbooks! After marinating, the chicken is tossed into a wok and flash-fried with oil over high heat. Discovery, Inc. or its subsidiaries and affiliates. The baking soda is too strong and will over tenderise the outside before the inside is tenderised. The thin gelatinous coating seals in the beef juices which keeps it moist and gives it a slippery mouth feel, hence the name velveting! Shake off excess water, then use paper towels to blot away excess water (doesn't need to be 100% dry). Velveting beef involves slicing it into very thin pieces and adding them to a mixture made up of cornstarch or baking soda. Increase the cornstarch and youll end up with something thicker and more substantive, maybe a slurry better-suited to a stew or soup, like the Chinese Filipino misua I grew up with. Specializes in all things traditional Cantonese and American Chinese takeout. Thanks Nagi. Yum! Remember, in both scenarios, you will be cooking the chicken again in your stir-fry, so avoid overcooking it during the pre-cook process! In that time, most of the liquid will be absorbed into the chicken. Lastly, adding the chicken a few minutes before the dish is complete allows the meat to heat up to the same temperature as the rest of the meal without prolonged exposure to more heat (which will create a loss of moisture and a tougher texture). When thinly-cut and skinless meat, such as chicken, is velveted, it is marinated in a base mixture of salt, liquid, and cornstarch for at least 30 minutes. When blanching chicken, you may want to add a pinch of salt or more soy sauce or oyster sauce to the marinade, since some of that seasoning will be washed away while cooking. I water blanche for about 40 seconds, adding to already bubbling water. Velveting starts with making a slurry: For 1 pound thinly sliced meat or alternative protein (it can be anything really: chicken, pork, beef, shrimp, tofu, or even mushrooms), combine 1 Tbsp. Keep these in mind for a successful, and so worth it, batch of biang-biang noodles. In most cases, we prefer to sear the meat in a hot wok, since having a wok full of oil at home is simply not practical. MARINATE: Add the thinly sliced beef, soy sauce, 1 tablespoon water, cornstarch, baking soda, white pepper, and garlic powder to a bowl and stir to combine.Set aside for at least 15 minutes and ideally, 1-2 hours works best to tenderize the meat. Use this tenderising technique on budget steaks, not expensive steaks. Butdont limit yourself to just Chinese recipes! Popular in Indian kitchens, masala dabbas are brilliant spice storage containers, but also so much more. 2. So if a recipe doesnt include blanching, its often because it wont make or break a dish. So the beef flavour will only be as good as the cut you use. Tap here to receive our FREE top 25 recipe book! How to Velvet Beef in Soy Sauce (Beef Stir-Fry Recipe) Preparation time: 20 minutes Maceration time: minimum 30 minutes Cooking time: 10 minutes Ingredients For 4 Persons 400g beef tenderloin or brisket 400g yellow onions 3.5oz chicken broth 1 egg 1 chive 4 tbsp sunflower oil or sesame oil 2 tbsp Chinese wine (or Shao Hsing) 2 tbsp potato starch Mix the baking soda and water together. One teaspoon of baking soda is enough for about 250 grams of meat. Toss with fingers to coat as evenly as possible. You just need to cook clever and get creative! Of course, we all know what velvet feels like. This process tears all the fibers apart, and when you thaw it out and stir-fry it, its incredibly tender. The most common velveting ingredients include egg white, sesame oil or sunflower oil, cornflour, and salt. To give your velveted meat an. Whisk together until smooth and frothy. Step 2: Coat the chicken and let it sit 1 tablespoon cornstarch (use 1 1/2 tablespoons when velveting shrimp) 1/2 teaspoon sugar 1/4 teaspoon salt 1 tablespoon peanut oil (use 1 1/2 tablespoons when velveting shrimp) ~ Step 2. Do you sometimes feel challenged when slicing chicken thinly to make a stir-fry? Although its safe, this method may not help you get a pleasant taste, especially on the first try. When it starts to smoke lightly, add a couple tablespoons of vegetable oil to coat the surface of the wok. So easy. Ad Choices. This skips the rinsing step, and will also do a fine job tenderizing! Add chicken and marinate in the refrigerator for about 30 minutes. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Marinade and stir fry as part of your recipe. Others familiar with Chinese cooking styles use only egg white, corn starch, and Chinese (HaoSing) wine for the non-soda velveting method. For Dough and Noodles Korean cuisine is known for its impressive spreads of banchan a.k.a. It also yields a purer flavor and softer texture, says Leung. Add sliced chicken; mix to coat thoroughly. If you blanch meat in water, Young suggests having a colander ready in the sink, drain the pieces in the colander, and thoroughly shaking out any water before stir frying. Reduce heat to medium low and immediately add chicken, stirring to disperse. Build your own stir fry using my All Purpose Chinese Stir Fry Sauce or Peanut Sauce for stir fries! Pro tip: Alternatively, you can use red wine vinegar to replace the soy sauce in the mixture. You may also include two to three tablespoons of water. I thought we still wanted to stir fry it, wouldnt this make it deep fried? Then pat off all the excess water and get it set for your stir-fries. Begin by mixing soy sauce, cornstarch or potato starch, and oil with meat. Then add the fried pork and season with coarse salt and pepper. Remove from oil and drain excess oil with paper towels. Cook over high heat while stirring until the sauce thickens. Velveting is basically a method that coats any type of meat slices (beef, pork, or chicken) in a thin layer of starch, and then quickly flash fried to bring out the gelatinous texture of cooked starch. (Note 3). Through the process of velveting, meats retain their moisture and take on a soft and velvety texture that is a signature quality of Chinese cuisine. Most cuts of steak benefit from being salted up to an hour in advance of cooking, Marinating. You can find me either in my kitchen (or someone else's) or at a big outdoor barbecue surrounded by friends and family. Leave to brown for 3-4 minutes, then put the meat back, adding the rest of the chicken broth. Oil velveting is a common practice Chinese restaurants use as a first cooking step. Pat your boneless meat dry, and lay it on a cutting surface. Now, cut your beef into 1/4 thick slices. How to Velvet Beef in 2 Foolproof Methods. Also, just baking soda or bicarbonate soda is used. Then cook over high heat for 2-3 minutes. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! If not, skip down to the next section. Pictured below is the stir fry sauce / marinade for Chinese Beef and Broccoli. We've got all the tools, instructions and advice you need. I started velveting my meat after years of horribly chewy and tough stir fries and frankly was amazed at the difference it made. After the chicken is cooked for a minute or two, it is removed from the wok and left to cool while the rest of the ingredients (such as the vegetables and/or sauce) are cooked. Starbucks Is Putting Olive Oil in Its Drinks Is This the Next Revolution in Coffee? It wasnt until college that I connected the dots between family dinners and the cooking technique of American Chinese cuisine I witnessed during my routine runs to the campus Panda Express. Beef fried rice requires small chunks of meat to go with the small grains of rice. Add the water and soy sauce (or oyster sauce) to the chicken in a medium bowl, and mix until the chicken is well-coated. After the water is massaged into the chicken, it should be absorbed within 10 minutes with no visible standing liquid. Be careful, though. The meat was so tender, silky, and smooth. We like using beef chuck steak for stewing and braising because of the extra fat that comes with this cut of meat, but it can also work nicely for stir-fries. Also, stir fries have the benefit of glossy sauces coating the beef so thats another reason why we do not need to marinate it for long. The beef will be cooked through while cooking with the mushrooms and sauce in the last few minutes. Happy cooking! Rinse well in colander to remove baking soda. 2 Heat oil in a large skillet over medium heat until hot. Cornstarch is the foundation of Chinese cooking and this magical pantry ingredient is commonly used to thicken soups, stews and sauces. To give your velveted meat an even thicker coating of sauce, add an egg white to the slurry. Stir-fry until the chicken has turned opaque, and remove from the wok. Factors such as brands purchased, natural variations in fresh ingredients, etc. Other tenderising methods include marinating in a cornflour/cornstarch sludge then frying in oil before using in the stir fry, chemical tenderisers and egg white marinates. However, oil- nor water-blanching is absolutely necessary, especially for home cooking. Drain. All it takes is a teaspoon or two of cornstarch per pound of meat. First, you must slice your beef like youre making pastrami or corned beef. Tenderised beef can be stir fried the traditional way hard and fast on a hot stove in mere minutes or even deep or shallow fried in oil like in this Crispy Mongolian Beef(pictured below). To complete the velveting process, some cooks recommend dipping the marinated morsels in peanut oil for less than one minute on active fire. After 30 minutes, take the meat out. Its also more of a timing issue, says Lau. It has avelvety texture. It also happens to be the most recommended cut of beef we use in our stir-fry recipes. Chen says cornstarch helps the meat retain moisture while it cooks, thus yielding a silkier texture. While oil-blanching can require a lot of oil, you can also blanch meat in water. Let stand 1-2 hours. will change the nutritional information in any recipe. For. Make the cornstarch slurry. Try to slice it thinly so you have a really flat cut like what you need for pastrami. Increase the heat to high and fry until crispy and lightly golden brown. That said, if your chicken is a bit more fibrous than usual, take care to cut across the grain, similar to slicing beef. Make sure to browse around and pick a favorite dish or two. Heat the oil in a wok (or a large frying pan). Shaoxing wine or 1 Tbsp. The equivalent Chinese phrase, zu yu () in Mandarin or jau yau in Cantonese, means passing through oil. It essentially refers to deep-frying. Velveting meat is used for making tender beef in Chinese stir-fry recipes. And to do this, you can start by placing the beef in a mixture of cornstarch, egg whites, and seasoning. Easy, Mouthwatering Roast Beef 5. kokopuffs Whisk together until smooth and frothy. Mix everything together and set it aside to marinate for 15-30 minutes while youre preparing your other ingredients. The most important part of this process and the key to velveting is the marinade: the chicken needs at least half an hour to ensure that every microscopic inch of its surface is coated with the cornstarch slurry. This is a game changer! Your email address will not be published. Bring to a boil. Drain the meat, then use it in your preferred recipe. Cover and refrigerate for 30 minutes. Add the meat and stir to coat. Worlds Easiest Yeast Bread recipe Sandwich Rolls- NO KNEAD, Vegetable Chow Mein (Vegetarian)- 15 Minutes, https://www.pinterest.com/tryChineseGoodies/. While there are several ways to velvet, a pound of meat needs about two teaspoons of cornstarch and two teaspoons of oil, says Leung. Follow step 3 and increase the marinating time for your beef at least 15 minutes. Slow Cooker Roast Beef 2. Here are tips to pulling off your own well-balanced, ever-changing assortment. We have a lot of beef recipes in our archives here at The Woks of Life, so we wanted to show everyone how to prepare beef for stir-fry including the step-by-step process for velveting beef for Chinese cooking. This is the only beef hes getting today . Beef is best kept in the fridge within 3 to 5 days maximum, according to the USDA.