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Velveting Beef: The SECRET to Tender Beef Recipe

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4.2 from 54 reviews

  • Author: Diane
  • Total Time: 15 minutes plus marinating time (minimum 1 hour to overnight)
  • Yield: 2 servings

Description

This recipe reveals the secret technique of velveting beef to achieve tender, juicy, and flavorful slices perfect for stir-fries and other Asian-inspired dishes. The process involves marinating thinly sliced beef with baking soda, cornstarch, and a combination of seasonings like chicken bouillon powder, soy sauce, and MSG, then resting it to enhance tenderness. This preparation improves texture and retains moisture during cooking, making it an essential step for succulent beef.

Ingredients

Beef and Marinade Ingredients

  • 200g topside, rump, or tenderloin, sliced thinly against the grain
  • 1/4 tsp baking soda
  • 2-3 tbs water
  • 2 tbs cornstarch
  • 1 tsp chicken bouillon powder
  • 1/4 tsp dark soy sauce
  • 1 tsp Yumyum (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. Prepare the beef: Place the thinly sliced beef in a large bowl, ensuring it’s evenly spread out for proper marination.
  2. Add baking soda and water: Sprinkle baking soda over the beef and pour in 2-3 tablespoons of water. Stir well to coat the meat evenly; this tenderizes the beef by breaking down proteins.
  3. Incorporate cornstarch: Add 2 tablespoons of cornstarch and stir to ensure the beef fully absorbs the mixture, helping to create a velvety texture when cooked.
  4. Season the beef: Add chicken bouillon powder, dark soy sauce, Yumyum (MSG), salt, sugar, white pepper, sesame oil, and cooking wine. Mix thoroughly to distribute the flavors evenly.
  5. Marinate: Cover the bowl and let the beef rest. For best results, marinate overnight or allow a minimum of 1 hour to maximize tenderness and flavor absorption.
  6. Freeze option: Alternatively, freeze the marinated beef for up to one month. For optimal texture, thaw completely before cooking.
  7. Ready to use: Once rested or thawed, the velveted beef is ready for cooking according to your preferred recipe, typically through quick stir-frying.

Notes

  • Velveting beef softens tougher cuts, making them ideal for stir-fry dishes.
  • Freezing and thawing the marinated beef enhances its tenderness further.
  • Do not skip the cornstarch; it creates a protective coating that locks in moisture.
  • Adjust salt and seasoning to taste depending on your dish’s requirements.
  • This technique is commonly used in Chinese cuisine for silky-textured meat.
  • Prep Time: 10 minutes
  • Category: Marinade
  • Method: No-Cook
  • Cuisine: Chinese

Find it online: https://eatwithdiane.com/velveting-beef-the-secret-to-tender-beef-recipe/