How to Velvet Beef for Stir-fry

Name: How to Velvet Beef for Stir-fry
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 serving
Ingredients: 1 pound beef flank steak or chuck steak; 1 teaspoon baking soda; water; 2 teaspoons vegetable oil; 2 teaspoons oyster sauce or soy sauce; 2 teaspoons cornstarch; 2 teaspoons Shaoxing wine

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Prep Time
1 hr 30 mins
Total Time
1 hr 30 mins
Servings
4
Cuisine
Chinese

How to Velvet Beef for Stir-fry

Yara Blevins

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Learn how to velvet beef for stir-fry like Chinese chefs. Choose the right cut, slice it, tenderize it, marinate it, and cook it like a pro!

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Ingredients

Servings

1 pound beef flank steak or chuck steak (450g, sliced against the grain)
1 teaspoon baking soda
water 1/4 cup (60 ml) per pound
2 teaspoons vegetable oil
2 teaspoons oyster sauce or soy sauce
2 teaspoons cornstarch
2 teaspoons Shaoxing wine (Optional)

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Instructions

Add baking soda and water to the sliced beef and massage with hands until most of the liquid is absorbed. Let stand 1-2 hours.
Rinse the beef thoroughly under running water until the water runs clear. Drain.
Add oil, oyster sauce/soy sauce, Shaoxing wine (optional), and cornstarch to the beef. Set aside to marinate for 15-30 minutes, and then your beef is ready to use.

Notes

Short-Cut Method for Tenderizing Beef: Add 1/8 teaspoon to 1/4 teaspoon (for tougher cuts) of baking soda and 2-3 tablespoons of water to the beef. Add remaining marinade ingredients. Mix, and marinate for 30 minutes, up to overnight.