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How to Velvet Beef for Stir-fry

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!

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

Ingredients

  • 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)

Instructions

    Cup of Yum
  1. 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.
  2. Rinse the beef thoroughly under running water until the water runs clear. Drain.
  3. 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.