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; 1 teaspoon baking soda; water; 2 teaspoons vegetable oil; 2 teaspoons oyster 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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This Velveting Beef technique tenderizes sliced beef with baking soda before marinating it with oil, oyster or soy sauce, cornstarch, and optional Shaoxing wine. The method yields beef pieces that remain soft and silky when stir-fried, preventing toughness in the final dish. Marinating allows the seasonings to infuse the beef while the cornstarch protects the meat during cooking.

Description

Velveting beef involves using a baking soda pre-treatment to break down protein fibers, making the meat tender. Sliced beef flank or chuck steak is massaged with baking soda dissolved in water, then rested for 1 to 2 hours. Afterward, the beef is rinsed thoroughly to remove excess baking soda and prevent off-flavors.

The beef is then combined with vegetable oil, oyster or soy sauce, cornstarch, and optionally Shaoxing wine, which creates a protective coating that helps retain moisture during stir-frying. This coating also aids in forming a slight crust and keeps the beef juicy and tender.

This preparation step is commonly used before stir-frying beef to ensure tender texture and enhance flavor absorption. The marinated beef is ready to be added directly into your stir-fry dishes.

A shortcut method allows combining baking soda and marinade ingredients for shorter marinating times, but the longer approach is preferable for tougher cuts.

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Ingredients

Servings

1 pound beef flank steak 450g, sliced against the grain, or chuck steak
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

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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

Use about 1/8 to 1/4 teaspoon baking soda per pound of beef, increasing the amount for tougher cuts.
Massage baking soda solution into sliced beef and let it rest for 1-2 hours to tenderize.
Rinse the beef thoroughly after velveting to remove baking soda residue before marinating.
Marinate the rinsed beef with oil, oyster or soy sauce, cornstarch, and optional Shaoxing wine for at least 15 minutes before cooking.
A shortcut is to combine baking soda and marinade ingredients, marinate for 30 minutes to overnight, but flavor and texture may vary for tougher cuts.