In a wok or pan on medium heat add oil, minced garlic and ginger. This is an easy Chinese SPICY Beef Stir Fry recipe. Tag: How to Velvet beef. Background: I would meticulously slice, dice and prep meat, chicken or shrimp (along with a lot of vegetables) in anticipation of a fabulous Chinese stir-fry. ;-) It's the almost-secret poaching technique that's used to produce tender, succulent chicken, beef and pork at your favorite Chinese Restaurant. Try velveting meat and shrimp for noodle favorites such as Miki Bihon and Pancit Guisado. 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. Velveting is an essential skill in Chinese cooking whereby a cheap cut of meat (pork, chicken, or beef) is converted into a more tender cut with an interesting texture to boot. 2. Baking soda, also known as bi-carb or bi-carbonate soda. 2013-11-04. Add a splash of veg oil, then sear the beef in a large pan on high heat. Rinse beef well with tap water. Learning how to velvet meat is as integral to Chinese cooking as say, browning meat is for the French or Italian. Saved from dish-ditty.com. Drain the meat, then use it in your preferred recipe. Whichever way you cook it, the beef comes out much more tender and juicy than even expensive cuts of beef like beef tenderloin! But if you've ever tried to replicate any of your favorite takeout in the kitchen, you've likely noticed that the high heat required for most recipes thoroughly dries out the meat that you're trying to cook. How to Velvet Your Meat. And it stays tender even if you overcook the beef! I am using the Velveting technique to cook the beef. Bring the water to a boil and add about 1 teaspoon of oil. Other methods include marinating in a cornflour sludge then frying in oil before using in the stir fry, chemical tenderisers and egg white marinates. Nutrition assumes beef chuck is used. 1. Because this is a Chinese restaurant method, I’m sharing this with beef stir fries like Beef and Broccoli (below) and stir fried noodles in mind. Hey guys! After preparing the egg white mixture and coating the chicken cubes, store the chicken in a sealed container in the refrigerator until ready to use. Stay away from adding fresh aromatics such as garlic or ginger, though: the high heat of the oil will burn them to a crisp. Cover and put in the fridge for 30 minutes. Calories will be lower if a leaner beef is used. The velveting technique is very easy and gives amazing results. Keep in mind that you do not have to velvet your meat. So the beef flavour will only be as good as the cut you use. Pictured below is the stir fry sauce / marinade for Chinese Beef and Broccoli. The beef will be really tender and soft, “velvet’ like. Share this post. 1.1k. In a small bowl, beat the egg white. Hey guys! After marinating in the egg mixture, the meat is then either cooked in water … Have you ever tried stir-frying chicken, only to have it appear (and taste) dry in the finished dish? The plain tenderised beef isn’t flavoured, so it can be used for any recipe calling for strips of beef that are cooked quickly, such as Beef Stroganoff. The velvet coat protects the flavor and texture of the food when it is placed into hot oil or water." At home, I use a liquid to cornstarch ratio of 2:1, with 1 Tbsp. This is the only beef he’s getting today…. Be the first to write a review. Look for the direction of the fibres of the beef. No deep frying, no special equipment. The blanching, or flash-frying, is another step that enforces the barrier; the outside of the meat cooks so quickly that it seals the juiciness of the chicken. I have about a pound and a half of top sirloin or London broil cut that I thinly sliced across the grain. Marinating time differs for different cuts of beef. Rinse thoroughly with cold water. There are a methods, and this baking soda method is the easiest for home cooks. Water blanching is much more friendly (and healthy) for home cooking. Lost your password? How to Velvet Chicken: Instructions First, slice your chicken into 1 ½ to 2 inch pieces, about ¼ inch thick. Heat until chicken … If you've been frustrated by less-than-stellar stir-fry re… Place steak in a large ziploc bag. To watch a video on how to velvet chicken using the frying method click here. Tenderising affects the texture not the flavour of the beef. Feb 8, 2020 - How to Velvet Beef or Chicken for Chinese Stir-Fry – Nagi x. Chinese restaurants tenderise economical cuts of beef so they are tender and juicy in stir fries. Sprinkle over baking soda, toss with fingers to coat evenly. There are a few methods, but this is the easiest way: Other methods include marinating in a cornflour sludge then frying in oil before using in the stir fry, chemical tenderisers and egg white marinates. Whether it be chicken, shrimp, pork or beef it somehow has that unusual texture and mouth feel? Do not use baking soda, not strong enough. Salad Recipes See all Salad Recipes . How to Velvet Meat Pinoy Tv Replay Kitchen Tips February 15, 2018. But the beauty of stir fries is that there’s always a flavourful glossy sauce! Then add the velveted meat and, with a long chopstick or spatula, break apart the meat into individual pieces. December 6, 2015 March 30, 2016 by kerri. The fibres are softened so you get less “meaty” texture, which is why I only use this technique to tenderise strips of meat and not cubes or steaks which would be a bit too eerie! To watch a video on how to velvet … Velveting meat is a common practice in Chinese stir-fries: By marinating strips of meat with egg white and cornstarch, then dipping then in a hot oil bath before finally stir-frying them, the meat develops a texture that is tender, silky, and smooth. How to velvet beef properly? I sliced up some beef flank, added a tea spoon of baking soda and a tablespoon of water, mixed the beef + baking soda + water together and let sit for 30 minutes in the fridge. Velveting is a Chinese cooking technique commonly used in stir-frying. Oct 6, 2016 - Family Recipes and more... How to Velvet Beef for Chinese Stir Fry by Dish Ditty Recipes The method you've cited uses boiling instead of 'passing through oil.' This is because of the velveting technique which protects the meat from drying out as well as tenderising it. (Note 3). Recipe makes 4 Servings 2 Tsp corn starch . Fry for about 3 or 4 minutes until the meat is browned. Food & Drink. How to velvet beef properly? Though I’m sharing this with beef stir fries in mind, don’t just limit yourself to Asian food. Add meat and toss to coat. 10 minutes. Marinate your meat in the solution for about 1 hour, then pass through cold water to wash off the soda from the meat. This technique will hopefully make your stir fry dishes more enjoyable and delicious. Simply coat strips of chicken, turkey, pork, beef, (or scallops, prawns etc) in a mixture of egg white, cornflour, sesame oil and salt before deep-frying in hot oil or poaching in simmering water. Cook Time. I was shocked at how soft in texture the beef was when I tried it. How to Velvet Beef for Stir Fry Velveting beef begins with the steps we have explained above (involving tenderizing the beef and then marinating it with seasonings, oil and cornstarch). Cook and stir for 30 seconds. 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. Please enter your email address. Velveting is a Chinese cooking technique commonly used in stir-frying. What tenderised beef tastes like – Tenderised beef has a “velvety” texture. ¼ tsp salt 1 tbsp sherry, rice wine vinegar, or soy 1 egg white 1 tbsp cornstarch ½ tbsp oil. Beef cuts – Use this for stewing cuts and to improve the tenderness of economical steaks. The results are soft and tender piece of beef with a velvety smooth texture. Fill a wok or a large pot with water. I show you how to velvet the beef for a tender and soft piece of beef. It’s called velveting beef. If you’ve ever paused mid Beef & Broccoli to wonder how Chinese restaurants get their stir-fried meats so silky and tender, you may be intrigued by the concept velveting and its implications in your kitchen. Print Recipe Leave a Comment 4.2 from 5 votes How to Velvet Meat Prep Time 10 mins Cook Time 15 mins Total Time 55 mins Servings: 2 Cups Author: Lalaine Manalo Ingredients 1 pound boneless chicken beef or pork, cut into 1/2 thick strips 1 egg white 1 tablespoon Chinese rice wine 1 tablespoon oil 1 tablespoon cornstarch 1/2 teaspoon salt Velveting in Water water 1 tablespoon oil … your own Pins on Pinterest The Chinese technique of velveting meat is an oft-used yet underappreciated one. Total Time. I sliced up some beef flank, added a tea spoon of baking soda and a tablespoon of water, mixed the beef + baking soda + water together and let sit for 30 minutes in the fridge. This beef can be used for any recipe calling for strips of beef to be cooked quickly, like Beef Stroganoff. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Crispy Sesame Beef. I’ll show you how to make this meal from start to finish. I emailed it to myself and I'm going to print it from there. The technique that most Chinese restaurants use to create that juicy, delectable consistency we all know and love is called velveting, and it's not so much a secret as it is a little-known cooking method amongst U.S. home cooks. Preparation. December 3, 2019. Feb 8, 2020 - How to Velvet Beef or Chicken for Chinese Stir-Fry How to tenderise beef – easily! It’s highly effective and fast. Water blanching is much more friendly (and healthy) for home cooking. Place in a bowl. 3. Letting that rest and marinate for about 30 minutes. How to Make Perfect Velvet Chicken. Stir it around for about 30 to 40 seconds. 250 g / 8 oz stewing beef or other economical beef cuts ((Note 1)), 3/4 tsp baking soda / bi-carbonate soda ((Note 2)), Slice beef thinly against the grain. cheap rump, hanger) – 20 minutes, Brisket – the only cut I don’t recommend, haven’t been 100% happy with outcome. Cutting against the grain – The best way to cut beef to make every bite tender. 4 People Ingredients. See? How to velvet meat. Saved from dish-ditty.com. Simply boil enough water to cover the amount of meat you are velveting, then add the meat and cook until it becomes opaque. Toss the sliced beef with the baking soda. For every pound to pound and a half of meat use the following ingredients and add them to your meat according to the instructions below. Let’s talk about velvet. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Pull the beef from the fridge and season it lightly with salt and pepper. The coating creates a protective barrier which seals in the moisture and also helps prevent the food from overcooking and becoming tough. Don’t be alarmed – that’s just what happens. You can marinate/velvet the meat or chicken a day before you want to cook it. Want to master Microsoft Excel and take your work-from-home job prospects to the next level? The … The beef will be really tender and soft, “velvet’ like. You will receive a link and will create a new password via email. Cover and refrigerate for 30 minutes. Velveted meat tastes best with preparations that are heavy on sauce and flavor. Your cheerful local Chinese restaurant is using economical stewing beef to make stir fries with ultra tender strips of beef by tenderising it! Tenderising beef enables you to make fast-cook beef recipes using economical cuts of beef that usually require slow cooking to break down the tough fibres, like in Stews. The chicken breast in this photo … Otherwise, you can also store the velveted chicken or meat in freezer bags and store them in the freezer. But don’t limit yourself to just Chinese recipes! The traditional method for velveting uses a large amount of oil; however, most home cooks don't have large industrial-sized woks and a restaurant-quantity amount of oil lying around. Saved by Amanda. get the recipe >>> @ dish-ditty.com. Last minute Christmas-worthy Lobster Recipes (crayfish), Sprinkle 3/4 tsp baking soda (bi-carbonate soda) on 250g / 8oz sliced economical beef cuts. There are a few methods, but this is the easiest way: Sprinkle 3/4 tsp baking soda (bi-carbonate soda) on 250g / 8oz sliced economical beef … How to Velvet Beef or Chicken for Chinese Stir-Fry. So I tried to make Korean beef tofu soup/Soondubu today. Beef can be marinated or seasoned before cooking, stir fried or deep fried, and it will be soft and tender, “velvet” like. 1 Lb H-E-B Beef for Stir Fry, (or thin strips of steak) 2 Tbsp toasted sesame oil, divided use . Saved from dish-ditty.com. You want to mix thoroughly making sure all the beef pieces are coated and the cornstarch absorbed. It has a “velvety” texture. It refers to the coating of meat pieces in cornstarch, egg whites, wine, and other seasonings such as garlic and soy sauce, to make it more tender. Not just beef recipes – use tenderised beef in place of chicken or pork in any of the stir fries! The most important ingredient of any velveting marinade is cornstarch—everything else is left to interpretation. Jun 6, 2015 - This Pin was discovered by Scott Jurgens. Enjoy! Add a splash of veg oil, then sear the beef in a large pan on high heat. Remember to slice across the grain, especially if using chicken breast. But the hot oil bath is cumbersome for home cooks. How to Velvet Beef or Chicken for Chinese Stir Fry. It’s a quick and easy method that any home cook can do, any night of the week. The Chinese technique of velveting meat is an oft-used yet underappreciated one. How to Velvet Beef or Chicken for Chinese Stir Fry. Velveting meat is a gentle approach to meat cookery, and one that prevents the fibres of the meat from tightening and toughening. Soft tender beef with a delicious spicy Hoisin chili sauce. Chuck beef, gravy beef, oyster beef and other traditional stewing beef – 30 minutes, Economical steak cuts (eg. But velveting works with any kind of meat, so long as the meat is cut into thin strips or small pieces. 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). Here's how to do it with water instead at home, with just-as-good results. So I tried to make Korean beef tofu soup/Soondubu today. Lost your password? How to Velvet Meat Pinoy Tv Replay Kitchen Tips February 15, 2018. You will receive a link and will create a new password via email. Use for Stir Fries, Stir Fried Noodles, Beef Stroganoff and any other recipe calling for quick-cooked beef strips. I have been experimenting with other methods of velveting, and I have found that the baking soda method is hands down the best way to tenderize meat for your stir fry. Shake off excess water, then use paper towels to blot away excess water (doesn’t need to be 10000% dry). Proceed with stir fry recipe. It can be marinated with wet or dry seasonings, or cooked plain. cornstarch: this small amount is more than enough for 1 lb. Alcohol is one of my favorite ways to add complex, savory flavor to a dish. So if you velvet the chicken breast, the technique can lock in the juices of the chicken breast; therefore, the cooked breast will still taste moist, juicy, and full of flavor. Add vegetables, cook and stir for 5-8 minutes or until veggies are tender. January 2020 How to Velvet Beef or Chicken for Chinese Stir Fry Pour over sauce, turn up heat to med high to bring to simmer. I've used chicken as my primary example because I prefer to cook with chicken: the velveting technique works wonders with chicken breasts. Oct 6, 2016 - Family Recipes and more... How to Velvet Beef for Chinese Stir Fry by Dish Ditty Recipes One of my favorite things about cooking Asian-inspired food is a lot of the dishes I enjoy are gluten free and dairy free. Velvet Flank Steak from Well Fed, Flat Broke. Think MSG is the secret ingredient to make the perfect stir fry? (If you can't find Shaoxing wine in a local Asian market, dry sherry or a rice wine like sake make decent substitutes.). 30 minutes. A branch to velveting is soaking your meat in a bi-carb soda and water solution. Lots of flavor with a rich Hoison chili sauce giving it a kick of heat. February 2020 Then cut 90 degrees across them as best you can. Word of caution: The beef will turn freakishly bright red. In fact, if you put your ear very close to the beef, you’ll hear faint fizzing – that’s the baking soda at work! The secret is tenderising the meat. Cuisine: Chinese; Course: Main; Skill Level: Basic; Add to favorites ; Ever wonder how the meat in Chinese restaurants has such an interesting texture? Meat or seafood are marinated in a mixture of egg white, cornstarch and rice wine, and then briefly blanched in oil or water before finishing off in the stir-fry process with other ingredients. This is an easy Chinese SPICY Beef Stir Fry recipe. Let sit for 5 minutes. Background: I would meticulously slice, dice and prep meat, chicken or shrimp (along with a lot of vegetables) in anticipation of a fabulous Chinese stir-fry. Egg whites are a common ingredient which helps the cornstarch adhere to the meat, but I hate having egg yolks lying around and choose to use Shaoxing wine instead. I love and cook Chinese food, but, it wasn't until 5-6 years ago that I learned a "trick" that jettisoned my Chinese food from really good to restaurant quality. If you like beef and spicy you are going to enjoy this Chinese stir-fry. 20 minutes. Learning how to velvet meat is as integral to Chinese cooking as say, browning meat is for the French or Italian. It’s a simple, highly effective technique using baking soda that transforms economical beef so it’s incredibly tender in stir fries and stir fried noodles. Shaoxing wine to ½ Tbsp. Proceed with recipe of choice. 1 Tbsp Adams Reserve Citrus Sriracha Rub . The flavour of the tenderised beef will only be as good as the cut you use. For this method, mix a tablespoon of soda bicarbonate to 50ml of water and stir. Water blanching velveted chicken. Pull the beef from the fridge and season it lightly with salt and pepper. Knowing how to velvet meat has helped cure me of my addiction to Chinese takeout... which has definitely eased the load on my budget. Simply boil enough water to cover the amount of meat you are velveting, then add the meat and cook until it becomes opaque. 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. For years I watched my mother "velvet" beef and chicken neither of us knowing what the term was but happy that the beef and chicken that we ate was soft in texture-I guess taking it for granted. 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). Stay tuned! You’ll Need. It will work with any cut of beef but is obviously wasted on expensive beef like tenderloin or high quality, well marbled fillets and rib eyes. If you like beef and like SPICY…you are going to enjoy this Chinese stir fry recipe. If you try this tenderising technique, I’d love to know what you think! 4. 12 Oz H-E-B Stir Fry Medley . Beef Stroganoff Recipes Casserole Recipes Enchilada Recipes Macaroni and Cheese Recipes Pork Chop Recipes Shepherd's Pie Recipes Shrimp Scampi Recipes Salad Recipes. Ever wonder how that Chinese takeaway has that distinct, smooth, moist and tender meat? Fry for about 3 or 4 minutes until the meat is browned. So, velveting is not exactly a tenderizing method – but it keeps foods from becoming tough. Love this idea,wish could print it.Can not find printer icon to click on. Store in the refrigerator in a sealed container until ready to use, up to a few hours. Because we’re using thin slices of beef here and it’s been tenderised, we don’t need to marinate for long. Especially when you use liquid aminos in place of soy sauce (most grocery store soy sauce contains wheat). How to Velvet Chicken: The word "velvet" is a verb... sometimes. 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