Have you ever indulged in the tender to the point of melting, silky beef found in a Chinese restaurant stir fry, only to be disappointed by the tough, chewy texture of your own attempt? This all too common disappointment has convinced many that this type of tenderness relies on costly cuts or some fancy chef technique. The reality is closer at hand: a technique called velveting beef will transform cheap cuts into tender, silky shreds with the assistance of basic pantry staples like baking soda. The technique, developed in Chinese cooking lore, is the home cook’s dream of restaurant level perfection.
Velveting’s no high tech equipment or special ingredients it’s intelligent science applied to low budget cuts typically relegated to all day cooking. Softening those budget cuts to the hot heat, fast pace of stir fries, velveting provides you with finger licking, falling apart beef without spending a fortune. It’s proof of intelligent cooking, turning plebeian ingredients into high end meals. Amateur or expert, the method gives you command to turn your stir fries into takeout worthy dishes.
This cookbook puts you in the science, the art, and the flexibility of velveting, and other tenderization techniques, so that you can master the art of doing homemade stir fries to the highest standards. From choosing the best cuts to mastering the cooking method, you can produce gourmet worthy results at a fraction of the price and with consistent dependability. Goodbye to chewy, hard beef and hello to a lifetime of smooth, full bodied paradise with each mouthful. Let’s see how to make your stir fries memorable using this groundbreaking method.
The Science Behind Tough Beef
Tough beef that is used when used in stir fries is usually due to its dense muscle fibers and connective tissues, such as collagen, being flavorful yet also resistant to quick cooking. Rapid heat causes such fibers to shrink quickly, pushing out the juices and leaving the meat dry, rubbery, and chewy. Velveting does the opposite by changing the structure of the meat so that it is still juicy and tender even when exposed to blazing heat. This biochemical process enables cheap cuts to be utilized well in stir fries.
- Muscle Fibers: Large, long fibers in textureier cuts lead to tough chewing unless cooked well.
- Collagen: This proteinous connective tissue needs to be softened so that it is tender, and this velveting does.
- Effects of High Heat: Beef becomes dehydrated due to high temperature cooking, but velveting stops dehydration and tenderness.
Velveting involves methods such as the use of baking soda, which increases the pH of the meat to relax protein fibers and restructure collagen, an operation that can also be called denaturing proteins. It prevents beef’s action when cooking from contracting upon cooking, providing a tender velvety texture. Other methods such as cornstarch coating prevents the meat from being overcooked and remains juicy. Learn these methods and you can select which tenderizing technique will be of most value to any stir fry recipe.
By realizing why beef toughens, you’ll learn how to recognize the magic that velveting and its substitutes accomplish. Knowing this is what makes you capable of producing tender and tasty outcomes each time, even when working with budget cuts. Either with baking soda or cornstarch, the goal is to offer beef that’s tender, juicy, and heavenly in every bite. This science background provides you with the foundation for being a stir fry master with confidence and ease.
Selecting Economy Cuts
Velveting is best used on economy cuts such as rump, sirloin, porterhouse, chuck, or oyster beef that are already hard and best for lengthy, slow simmering. These kinds of cuts urgently need tenderizing rather than specialty cuts such as tenderloin or rib eye which are already tender and should not be velveted. With economy cuts you get maximum impact of the technique so you can have restaurant quality texture at a bargain price. The trick renders gourmet style stir fries an option for every home cook.
- Value Steaks: Rump, porterhouse, or sirloin are excellent value and can be enhanced with velveting.
- Stewing Cuts: Chuck, gravy, or oyster beef excel in saucy stir fries even at reduced beefiness.
- Don’t Waste Premium Cuts: Reserve tenderloin or rib eye for grilling to allow them to maintain natural tenderness.
Mixing these cuts with rich, lustrous stir fry sauces overcomes any deficiency of natural flavor and makes the best possible use of velveting. The technique enhances their texture, converting tough meat into tender, decadent strips ideal for speedy cooking. This budget stretching process provides top shelf results at no top shelf price. You can dine on upscale, tender stir fries on a budget grocery string.
Using inexpensive cuts, velveting enables you to prepare delicious meals on a par with restaurants. The flexibility of the technique in changing hard meat into soft heaven renders it an essential method for cost conscious cooks. As long as you are equipped with the perfect cut and care, your stir fries will deliver gourmet quality over and over again. The technique balances functionality and culinary excellence, guaranteeing each meal a success.
Creamed Chipped Beef on Toast
Equipment
- 1 Medium Saucepan
- 1 Whisk
- 1 Measuring Spoons
- 1 Liquid Measuring Cup
- 1 Toaster (or pan for toasting bread)
Ingredients
Main
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups warm milk
- 1 8 ounce jar dried beef, chopped
- 1 pinch cayenne pepper
- bread toasted
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Melt butter in a medium saucepan over low heat. Add flour and whisk until smooth. Dotdash Meredith Food Studios
- Add milk a little at a time, whisking well after each addition. Bring to a boil over medium-high heat and cook, stirring, until thickened. Dotdash Meredith Food Studios
- Stir in beef and cayenne; cook until warmed through. Dotdash Meredith Food Studios
- Serve over toast. Dotdash Meredith Food Studios
Notes
Slicing Beef for the Greatest Tenderness
Correct slicing is what enables tender beef because it has a direct hand in cooking the meat and enabling it to be chewed. Slicing very thinly, approximately 2 mm, crosswise to the visible muscle fibers and thus against the grain, is cutting them, rendering them chewable and tender. This becomes significant in enabling the beef to take in tenderizing agents and cook well under the stir fry. Spending time slicing well paves the way for velveting’s complete success.
- Against the Grain: Cutting across the direction of the fibers lowers chewiness and increases tenderness.
- Thin Slices: 2 mm thickness for quick, even cooking and better marinade penetration.
- Partial Freezing: Refrigerate beef 30–60 minutes to firm the meat for cleaner, more accurate slices.
Partially pre freezing the beef in advance actually makes it more convenient to obtain neat, thin slices evenly, particularly with tougher cuts such as chuck or rump. It facilitates it more for the success of velveting, where the beef remains tender and moist while cooked at high temperatures. Slicing facilitates the even sticking of sauces on the meat and thus improve the flavor. Easy to do, this is an important key to successful restaurant style stir fries.
Even cutting is the finishing touch on any tenderizing procedure, so the baking soda or cornstarch can take up the work more effectively. Cutting against the grain minimizes the inherent resistance of the meat, so every bite is tender and tasty. This holds particularly for value cuts, which depend on proper preparation in order to impress. Even cutting will tenderize your stir fries and make them fragrant, still delivering as promised.
Restaurant-Style Beef and Broccoli
Equipment
- 1 Wok or Large Skillet A well-seasoned carbon steel wok is ideal for stir-frying.
- 2 Mixing Bowls One for the marinade, one for combining with beef.
- 1 Whisk For thoroughly combining the sauce ingredients.
- 1 Spatula or Tongs For efficient stir-frying and tossing ingredients.
- 1 Chef’s Knife and Cutting Board For preparing beef and broccoli with precision.
Ingredients
Main
- ⅓ cup oyster sauce
- ⅓ cup sherry
- 2 teaspoons toasted sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon white sugar
- 1 teaspoon cornstarch
- ¾ pound beef round steak cut into 1/8-inch thick strips
- 3 tablespoons vegetable oil plus more if needed
- 1 thin slice of fresh ginger root
- 1 clove garlic peeled and smashed
- 1 pound broccoli cut into florets
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Whisk oyster sauce, sherry, sesame oil, soy sauce, sugar, and cornstarch together in a bowl; stir until sugar has dissolved. Dotdash Meredith Food Studios
- Place steak in a shallow bowl. Pour oyster sauce mixture over meat and stir to coat; cover and marinate in the refrigerator for at least 30 minutes. Dotdash Meredith Food Studios
- Heat vegetable oil in a wok or large skillet over medium-high heat. Add ginger and garlic; let sizzle for about 1 minute to flavor oil, then remove and discard. Dotdash Meredith Food Studios
- Stir in broccoli. Toss and stir until bright green and almost tender, 5 to 7 minutes. Remove broccoli from the wok and set aside. Dotdash Meredith Food Studios
- Add a little more oil to the wok, if needed, then add beef with marinade. Dotdash Meredith Food Studios
- Stir and toss until sauce thickens and turns shiny and meat is no longer pink, about 5 minutes. Dotdash Meredith Food Studios
- Return broccoli to the wok; stir until heated through, about 3 minutes. Dotdash Meredith Food Studios
- Serve and enjoy! Dotdash Meredith Food Studios
Notes
Baking Soda Velveting Method
The baking soda method is an easy, foolproof method of getting silky beef in stir fries. For 250g (8oz) thin sliced cut beef, sprinkle evenly ¾ teaspoon of baking soda, or 1 teaspoon for 450g (1 pound), and toss to coat well. Leave the beef to stand for 20–40 minutes, depending on the cut: 20 minutes for steak cuts such as rump, 30 for stewing cuts such as chuck, or 40 for the more stubborn blade. This tenderizing has the effect of softening the meat to a degree where it is easily cooked soon at high temperatures.
- Even Coating: Combine with fingers or 2–3 teaspoons water for even coating.
- Timing Varies: Adjust the tenderizing time based on the level of toughness of the cut for optimal results.
- Visual Cues: Observe the light red color or fizz when baking soda tenderizes.
Once tenderized, rinse the beef thoroughly under cold water to eliminate all of the baking soda, leaving a soapy or metallic flavor if left behind. Dry with paper towels for high heat browning when cooked, locking in juices and flavor. It tenderizes tough cuts of meat into tender, juicy strips perfect for any stir fry night dinner. It’s fast, easy, and restaurant quality perfection.
The alkalinity of the baking soda increases the pH level of the meat, tenderizing protein fibers and dissolving collagen into a silky smooth texture. This method is best suited for value cuts of meat, and you can produce gourmet results from cheap ingredients. The more you practice, the master of timing on your preferred cuts you will be and the more sure you can be of success. This method is all part of Chinese stir fry mastery, and home cooks can now possess this.
Amazingly Easy Irish Soda Bread
Equipment
- 1 Large Mixing Bowl
- 1 Baking Sheet
- 1 Sharp Knife For scoring the loaf
- 1 Pastry Brush For the buttermilk wash
- 1 Small Bowl For the butter-buttermilk wash
Ingredients
Main
- 4 cups all-purpose flour
- ½ cup butter softened
- 4 tablespoons white sugar
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 1 large egg
- ¼ cup butter melted
- ¼ cup buttermilk
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet. Stacy Allen / Food Styling: Julian Henserling / Prop Styling: Christina Daley
- Mix flour, softened butter, sugar, baking soda, baking powder, and salt together in a large bowl. Stir in 1 cup of buttermilk and egg. Stacy Allen / Food Styling: Julian Henserling / Prop Styling: Christina Daley
- Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round loaf and place on the prepared baking sheet. Note that the dough will be a little sticky. Stacy Allen / Food Styling: Julian Henserling / Prop Styling: Christina Daley
- Combine melted butter with 1/4 cup buttermilk in a small bowl; brush loaf with this mixture. Use a sharp knife to cut an ‘X’ into the top of the loaf. Stacy Allen / Food Styling: Julian Henserling / Prop Styling: Christina Daley
- Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes. Stacy Allen / Food Styling: Julian Henserling / Prop Styling: Christina Daley
- Slice and enjoy! Stacy Allen / Food Styling: Julian Henserling / Prop Styling: Christina Daley
Notes
Rinsing and Drying for Optimum Results
Rinsing beef after baking soda velveting is necessary to wash away excessive baking soda, which tastes bitter metallic or soapy if not fully rinsed out. Place the sliced beef in a colander and rinse with running cold water, and several times until running absolutely clean water. This washes away all trace of baking soda and blood and retains the original beef flavor. Rinsing properly achieves a clean delicious stir fry.
- Extensive Rinsing: Keep rinsing while water remains clear to remove all of the baking soda.
- Use a Colander: This facilitates rinsing and provides even water flow around the beef.
- Residue Test: Clear water indicates that no baking soda or blood residue is left on the meat.
Dry the beef with paper towels or a clean kitchen towel after washing it, removing excess water that will break down marinades and prevent meat from browning upon cooking. A dry surface makes for effective searing, which seals in juices and flavors in the wok. Drying is necessary in order to get tender, juicy texture velveting does. Dry lightly to pave the way for effective stir frying.
The drying and rinsing are done to leave the beef in condition to marinate and cook without having any off flavors or excess water. This does play a part in the process of velveting since it tenderizes the beef and adds flavor to it. Taking caution with these steps ensures your stir fry is professional in quality. It is an easy step but one that plays a crucial role to the process that will produce the end result being exceptional.
Cornstarch Velveting Technique
Velveting cornstarch is a typical Chinese restaurant method that produces a protective armor like covering in order not to dry out beef while using vigorous heat cooking. For sliced beef 1 pound, mix 1 tablespoon cornstarch, 1 tablespoon soy sauce, and 1 tablespoon oil to prepare a slurry and apply beef with it. Rest for 30–60 minutes for the covering to set, ready to stir fry meat. It gives a smooth texture and intense flavor.
- Moisture Barrier: Cornstarch absorbs juices so that beef remains moist.
- Silky Texture: The glaze imparts a silky, velvety texture to the cooked beef.
- Flavor Enhancement: Soy sauce added in the slurry gives flavor to the beef, enhancing sauces.
Unlike cornstarch, cornstarch neither breaks down collagen nor prevents overcooking the meat effectively, but it does a great job of preventing the meat from becoming overcooked, and it is perfect for swift stir fries. The breading keeps the beef moist, resulting in tender, glistening strips that have good compatibility with any stir fry sauce. It’s an easy and effective technique that results in professionally made outputs with less labor. It’s a perfect solution for home cooks to upgrade the quality of meals.
Velveting with cornstarch is the go to method for all Chinese chefs in the kitchen because of the promise of having tender beef. It’s great used on value cuts, which not only remain moist even when exposed to direct flame but will also be very tender. With this method, you will never lack restaurant quality in your stir fries. The method imparts your dish with sophistication, and each bite will be satisfying.
Corned Beef and Cabbage
Equipment
- 1 Dutch Oven A heavy-bottomed pot suitable for simmering.
- 1 Chef’s knife For preparing vegetables and slicing meat.
- 1 Cutting Board For safe and efficient food preparation.
- 1 Slotted Spoon or Tongs For removing meat and vegetables from the broth.
- 1 Serving Platter For presenting the finished dish.
Ingredients
Main
- 1 3 pound corned beef brisket with spice packet
- 10 small red potatoes
- 5 medium carrots
- 1 large head cabbage
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Place corned beef in a Dutch oven and cover with water. Add spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours. While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges. Dotdash Meredith Food Studios
- When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender, about 10 minutes. Add cabbage and continue to cook until potatoes are tender, about 15 more minutes. Dotdash Meredith Food Studios
- Remove meat and let rest for 15 minutes. Leave broth and vegetables in the Dutch oven.Slice meat across the grain. Serve with vegetables and broth. DOTDASH MEREDITH FOOD STUDIOS
Notes
Egg White Velveting for Enhanced Tenderness
To make restaurant style turn, combine egg whites and cornstarch with velveting beef. Combine 1 egg white, 1 tablespoon cornstarch, and a pinch of soy sauce per pound sliced beef, and marinate 30 minutes. The egg white’s subtle alkalinity softens protein fibers, and the protective coat prevents drying out when cooked. It creates an ultra silky texture found in high end stir fries.
- Double Benefit: Egg whites tenderizes and aids in retaining moisture for juicy outcomes.
- Restaurant Quality: The mixture provides a silky, smooth mouthfeel.
- Quick Process: 30 minutes is sufficient to achieve good velveting and penetration of flavors.
This method adds cornstarch velveting with a second mild tenderizing effect, rendering the beef extremely tender and juicy. It suits those who want a soft stir fry with less effort since the egg white and cornstarch cooperate to protect the meat from excess heat. Sear lightly after velveting to preserve the tender texture and fullest flavor. It turns your stir fries pro style.
The cornstarch egg white slurry is the same that is applied in Chinese restaurants at their finest, and it provides a silky texture that will leave you speechless. It’s an easy means of transforming budget cuts into gourmet so that every bite will be tender and delicious. Applying such technique is ideal for special occasions or for making your dinner guests feel impressed. Applying this process, your stir fries will become showstoppers.
Mastering the Stir Fry Cooking Technique
Thin beef should be cooked on low heat in order to retain its velvety texture and taste. Employ a wok or heavy skillet at full blast, adding 1 tablespoon oil (vegetable or canola) and tilting pan to coat. Brown the beef in one layer for 1–2 minutes to seal in juices, just not enough to steam it. Searing with high heat and quick cooking will produce a rich, tender stir fry.
- High Heat: Cooking beef quickly in a hot pan preserves tenderness and flavor.
- Single Layer: Avoids steaming and encourages even browning for optimum texture.
- Bold Sauces: Glistening stir fry sauces adds richness to less flavorful pieces, providing depth.
Sear the beef, toss in vegetables such as broccoli, carrots or bell peppers and sauce and stir fry for 2–3 minutes until crisp tender. Briefly marinate the beef (10–15 minutes) after tenderization to flavor it without jeopardizing mushiness, as the thin cut beef absorbs seasonings so readily. Serve over steamed rice to have a rainbow hued, well featured meal that is the signature of your velveting technique. This method yields restaurant worthy stir fries every time.
Stir frying process is just as much to master as tenderizing the meat so the beef will be juicy and full of flavor. Served with raw vegetables and a healthy sauce, the balanced meal is not only tasted but also enjoyed with the eyes. By these techniques, your stir fries will be among the best takeout, surprising friends and relatives. This last step is to bring together all your preparation for a flawless meal.
Velveting Chicken Breast, Chinese Restaurant Style
Equipment
- 1 Large Bowl
- 1 Whisk
- 1 Large Pot
- 1 Slotted Spoon for draining chicken
- 1 Wok or Skillet for finishing cooking
Ingredients
Main
- 1 large egg white
- 1 tablespoon Chinese rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon kosher salt
- 1 pound skinless boneless chicken breast, thinly sliced
- 8 cups water
- 1 tablespoon peanut oil
Instructions
- Whisk together egg white, vinegar, cornstarch, and salt in a large bowl until smooth. Add sliced chicken; mix to coat thoroughly. Cover with plastic wrap and marinate in the refrigerator for 30 minutes.
- Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.
- Remove chicken from the marinade and shake off excess; discard remaining marinade. Add chicken to boiling water and cook until just white on the outside but not completely cooked through, about 1 minute.
- Drain chicken and finish cooking in a hot oiled wok or skillet until no longer pink in the center and the juices run clear, or store parboiled chicken in the refrigerator in a sealed container until ready to use, up to a few hours.
