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Velveting beef with cornstarch and baking soda

The SECRET to Tender Beef: Velveting Beef

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4.6 from 11 reviews

Have you wondered why Chinese restaurant beef is so much more tender than your home-cooked stir fries? Well, the secret is in the velveting of your beef.

  • Total Time: 15 minutes
  • Yield: 2 Servings 1x

Ingredients

Scale

Velveted Beef

  • 200g Topside, rump or tenderloin, sliced thinly against the grain
  • 1/4 tsp Baking soda
  • 2-3 tbs Water
  • 2 tbs Cornstarch

Seasoning

  • 1 tsp Chicken bouillon powder
  • 1/4 tsp Dark soy sauce
  • 1 tsp Yumyum aka MSG
  • 1/2 tsp Salt
  • 1/2 tsp Sugar
  • 1/2 tsp White pepper
  • 1 tbsp Cooking oil
  • 1 tsp Sesame oil
  • 1 tsp Cooking wine

Instructions

  1. Place the sliced beef in a large bowl
  2. Add baking soda and water, and stir the beef until well combined
  3. Add the cornstarch and stir until the beef has completely absorbed all the water
  4. Season the beef with chicken powder, dark soy sauce, salt, sugar, YumYum, sesame oil and cooking wine
  5. Cover and allow the beef to rest overnight to be used the next day or a minimum of 1 hour
  6. Alternatively, freeze it for up to a month
  7. *for the best result the beef should be frozen first and defrosted before use
  • Author: Vincent Yeow Lim
  • Prep Time: 15 minutes
  • Category: Beef
  • Method: Easy
  • Cuisine: Chinese

Nutrition

  • Serving Size: 1 portion
  • Calories: 146
  • Sugar: 5 g
  • Sodium: 816.1 mg
  • Fat: 9.8 g
  • Carbohydrates: 14.6 g
  • Protein: 1.1 g
  • Cholesterol: 0 mg