Velveting Meat / XO Beef. Today I'm going to do two things for you. I am going to teach you the technique that Chinese Restaurants and my mum uses to get that super tender. Velveting meat is a Chinese cooking technique used in Chinese restaurants.

How to tenderise beef (velveting beef). What tenderised beef tastes like - Tenderised beef has a "velvety" texture. The fibres are softened so you get less "meaty" texture, which is why I only use this technique to tenderise strips of meat and not cubes or steaks. You can cook Velveting Meat / XO Beef using 14 ingredients and 11 steps. Here is how you cook it.

Ingredients of Velveting Meat / XO Beef

Prepare of For Velveting the meat:.
You need 400 of g- Beef Any cut will do even cheap ones, as velveting with make even the toughest cuts soft, although saying that, I'm using sirloin awks.
You need 2 of tbsp- Corn Starch/ Fine White Cornflour, this is the real star that will soften the meat.
Prepare 2 of tbsp- Chinese Cooking Wine, this will help add flavour and help the cornflour stick to the beef, also it'll probably help the meat tenderize too but I'm not too sure.
You need of For The Stirfry:.
Prepare 2 of tbsp- XO Sauce, this is the real MVP of the show packed with so much umami you don't know what to do.
Prepare 4 of - cloves Garlic.
It's 1 of - Thumb of Ginger.
Prepare of The Velvet Beef.
It's 2 of - Red Peppers.
It's 1 of Onion.
Prepare 1 Handful of Mangetout.
Prepare 2 of tsp- Cooking Oil.
You need 3 of - Large Mushrooms.

How to make the meat in your home made stir fry soft and silky like the restaurants! Velveting meat—the practice of marinating slices of meat in egg white, wine, and cornstarch—is a Chinese cooking technique that we've covered here on Serious Eats before. Typically, after the meat is marinated, it is quickly blanched in a bath of hot oil and then drained, at which point it's ready to be. Velveting meats before stir-frying results in tender, juicy protein coated in a thick, glossy sauce.

Velveting Meat / XO Beef instructions

1. Firstly we can start by thinly slicing the beef..
2. In a bowl add the beef and equal parts cooking wine and cornflour 2tbsp should be adequate, then mix together ensuring beef is coated..
3. Set the mixture aside for 30mins minimum and that's half the velveting done. Now we can concentrate on prepping the stir fry..
4. Finely chop the ginger there's no need to peel it, I've never peeled ginger, also crush and chop the garlic and put them into the same bowl..
5. Chop the peppers, onions and mushrooms then put it into a bowl with the mangetout whole and prep is done..
6. Now to finish velveting the meat. After the meat has sat for 30 minutes, bring a pan of water to boiling point then add the beef and bring to boil again for 3-5 mins, then drain and we're ready for stir fry! Also, you could fry the meat in 2 inches of oil it works the same but that's fat..
7. Get a fresh frying pan and bring it to a high heat then add the oil..
8. When the pan is smoking hot add the garlic and ginger then mix..
9. Before ginger and garlic start browning, add all the veggies and start stir-frying this is going to happen quickly because the pan is going to be very very hot..
10. Once the veggies start softening a lil add the beef and stirfry!.
11. Now add 2 tbsp of XO and mix that baby in then take in those smells. If it seems a lil dry add some water then fry until a thick sauce is formed then you're done. Enjoy with a bowl of rice of something..

And all you need is cornstarch. Velveting Meat: The Best-Kept Chinese Restaurant Secret. One of my favorite things about American Chinese food is how easy it is to eat: the pieces How to make chicken and beef tender for stir-fries - Wholesome Cook. Knowing this Chinese restaurant meat velveting secret you will be able to whip up. Velveting beef is a super easy technique that will make ALL the difference is ALL of your stir-fry dishes! "[Velveting] involves marinating the meat in egg whites, cornstarch, water or rice wine, and salt….during which time the mixture forms a gossamer-thin coating on the meat and the alkaline egg.