velveting

Chinese restaurant quality Beef & Broccoli, at home!

Beef & Broccoli (牛肉炒西蘭花)

oz beef

broccoli

carrots

garlic

ginger

stem scallions

tsp baking soda

oyster sauce

tbsp light soy sauce

water

cornstarch

0.25 tsp white pepper

tsp sugar

tbsp cooking wine

tsp light soy sauce

tsp dark soy sauce

tbsp cooking oil

salt

extra oil

tsp sesame oil

Cut & wash beef

Cut the beef against the grain in medium slices. Wash and strain the blood out of the meat.

Create beef marinade

Make the sauce by mixing baking soda, oyster sauce, light soy sauce, water, cornstarch, white pepper, sugar, and cooking wine.

Mix beef into marinade

Add the beef to the marinade and massage to have the meat fully covered with the marinade. Set aside and let it sit for 30 mins.

Cut broccoli & vegetables

Create sauce

In a small bowl, mix the oyster sauce, light soy sauce, dark soy sauce, water, cooking wine, sugar, cornstarch, and white pepper.

Boil broccoli

Boil the broccoli with a little bit of oil and salt and cook it to your preference. Drain once cooked.

Cook beef

Add some cooking oil into the marinated beef and mix until all the meat is lightly coated in oil.

Stir-fry vegetables & beef

Add the remaining oil and stir-fry the sides. 

Add sauce & stir-fry everything

Add the sauce to the stir-fry and constantly mix for about 1 minute. Add sesame oil. Once everything is incorporated, add a little more leftover oil to coat the broccoli- it will make it look very appetizing.

Taste test & plate

Taste to adjust the flavors and plate once it's to your taste!

Have you wondered why Chinese restaurant beef is so much more tender than your home-cooked stir fries? Well, the secret is in the velveting of your beef.

The SECRET to Tender Beef: Velveting Beef

Topside, rump

tsp Baking soda

Water

tbs Cornstarch

Chicken bouillon powder

tsp Dark soy sauce

tsp Yumyum aka MSG

Salt

Sugar

tsp White pepper

Cooking oil

Sesame oil

tsp Cooking wine

Add baking soda and water, and stir the beef until well combined

Add the cornstarch and stir until the beef has completely absorbed all the water

Season the beef with chicken powder, dark soy sauce, salt, sugar, YumYum, sesame oil and cooking wine

Cover and allow the beef to rest overnight to be used the next day or a minimum of 1 hour

Alternatively, freeze it for up to a month

*for the best result the beef should be frozen first and defrosted before use

Love your recipes, they are all great. But where do I get yum yum?

Thank you for this recipe. Can I leave out the mag because I don't eat it?

Would you recommend this for ground beef or pork as well?

I have tried this before using a different source and recipe and nearly poisoned my family with awful taste. This one I'm trying tomorrow with beef from a butcher not the supermarket.
So thankful you are willing to share.
Results posted later.

We made this the last two nights and LOVE it! It will now be our go to recipe!! Found it on your Instagram and we are so happy you posted it!

Very delicious! I’ve always wanted to make beef stir fries like this and now I can! Thank you!!

Nutrition facts must be wrong. 1.1g protein is impossible.

The meat was tender, the wine overpowered it, add way less wine

How to &#39;velvet&#39; beef - this is a method of tenderising tougher/cheaper cuts of beef to use for stir fry recipes.

Velveting beef

tsp bicarbonate of soda (baking soda)

Place the beef in a bowl and sprinkle over the bicarbonate of soda.

Rub the bicarbonate of soda into the beef so it’s thoroughly coated.

Cover and place in the refrigerator for 30 minutes.

Thoroughly rinse the beef in cold water, drain, then pat dry with kitchen towels.

Use as per your recipe.

I`d never heard of this way of tenderising before and am pleased with the results. Can I do the same with larger pieces of meat/chicken that need longer cooking time? Love your site Nicky it`s my favourite so straight forward and friendly.  I don`t need to watch someone peeling potatoes and chopping onions for for ages before the actual cooking part!!

Thanks, Nicky!  I tried this on chicken breast for Thai and Indian recipes and it turned out great.  I'll have to try it with cheap cuts of steak for your beef stir fries.

https://content.jwplatform.com/videos/7F1azgP0.mp4

How to 'velvet' beef - this is a method of tenderising tougher/cheaper cuts of beef to use for stir fry recipes. I use bicarbonate of soda for this quick method. The beef is tender and ready to use in 30 minutes.

Top 3 velveting recipes from across the web

The most viewed velveting recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Beef & Broccoli (牛肉炒西蘭花)

The SECRET to Tender Beef: Velvetin...

Velveting beef

Top 3 velveting recipes from across the web

The most viewed velveting recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef & Broccoli (牛肉炒西蘭花)

The SECRET to Tender Beef: Velvetin...

Velveting beef

The most viewed velveting recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine