Introduction
Velveting beef is a popular technique in Chinese cooking that helps tenderize the meat, resulting in a juicy and flavorful stir-fry. This article will guide you through the entire process of preparing a delicious beef stir-fry, including the key ingredients and instructions for creating a savory dish that pairs perfectly with rice.
Detailed Ingredients with measures
Beef:
- 7 oz / 200 g beef rump steak or flank, or any other quick cooking steak cut
- 1/2 tsp baking soda (bi-carbonate soda, for velveting)
Sauce:
- 2 tbsp soy sauce, light or all-purpose (not dark soy)
- 1 tbsp oyster sauce
- 2 tbsp Chinese cooking wine or Mirin
- 1 tsp white sugar
- 1/2 tsp toasted sesame oil (not untoasted)
- Pinch white pepper (substitute with black pepper)
Sauce thickener:
- 3 tsp cornstarch (corn flour)
- 1/2 cup water (separated)
Stir Fry:
- 1 1/2 tbsp peanut oil
- 1 garlic clove (finely minced)
- 1/2 small onion (sliced, yellow, brown, or white)
- 1/2 red capsicum (bell pepper, sliced into 7mm / 1/3″ thick slices)
- 1 small carrot (peeled, halved lengthwise, and sliced thinly on the diagonal)
- 2 bok choy (cut leaves from stems, cut thick stems lengthways)
- 2 green onions (cut into 1.5″/3cm pieces, firm white end separated from soft green parts)
To Serve:
- Steamed white rice
- Sesame seeds (optional)
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: Serves 2-3
Detailed Directions and Instructions
Velvet Beef (Tenderise)
Place the beef in a bowl. Sprinkle the baking soda over the beef and use your fingers to toss it to coat as evenly as possible. Set aside for 20 minutes (do not exceed this time).
Rinse the Beef
After 20 minutes, rinse the beef under tap water in a colander to remove the baking soda. Shake and pat off excess water, ensuring it is not soaking wet. Transfer the beef to a clean bowl.
Prepare the Sauce
In a separate bowl, mix together the ingredients for the sauce. Measure out 1.5 tablespoons of the sauce and toss it with the beef to coat. For the remaining sauce, mix in the cornstarch until it is lump-free, then add in the 1/2 cup of water.
Cook Aromatics
Heat the peanut oil in a large non-stick pan or wok over high heat. Add the sliced onion and minced garlic, cooking for about 10 seconds until fragrant.
Add the Beef
Incorporate the beef into the pan and cook until it turns from red to light brown, but do not allow it to fully cook through.
Add Vegetables #1
Add the sliced capsicum, thinly sliced carrots, bok choy stems, and the white parts of the green onions to the pan. Stir fry for approximately 1 minute until the vegetables slightly soften.
Add Sauce
Pour the prepared sauce into the pan and stir until it begins to bubble. The sauce will thicken quickly.
Add Leafy Vegetables
Introduce the bok choy leaves and the green parts of the green onions into the pan. Toss everything for another 30 seconds to 1 minute until the greens are just wilted, and the sauce thickens, coating the ingredients evenly.
Serve Immediately
Serve the stir-fry immediately over steamed white rice. For a low-carb option, consider serving with cauliflower rice. If desired, garnish with sesame seeds.
Notes
Note 1
Use any quick-cooking steak cut; flank or rump steak are ideal choices.
Note 2
Baking soda helps to tenderise the beef through a process called velveting, making it more succulent.
Note 3
The sauce combines various elements for a balanced flavor profile.
Note 4
Choosing light soy sauce over dark soy sauce is crucial for the right color and taste.
Note 5
Chinese cooking wine can be substituted with Mirin for a similar flavor.
Cook techniques
Velveting the beef
To tenderize the beef, sprinkle baking soda over the beef, toss to coat evenly, and let it sit for 20 minutes. Afterward, rinse the beef thoroughly under cold water to remove the baking soda. Pat dry gently before cooking.
Preparing the sauce
Combine soy sauce, oyster sauce, cooking wine or mirin, white sugar, sesame oil, and white pepper in a bowl. Set aside a portion to coat the beef, and mix the remaining sauce with cornstarch and water until smooth for thickening.
Stir-frying
Heat peanut oil in a hot non-stick pan or wok. Start by sautéing the minced garlic and sliced onion briefly. Add the marinated beef and cook until it changes color but is not fully cooked. Introduce the sliced capsicum, carrot, bok choy stems, and white parts of green onions, stir-frying for one minute.
Finishing touches
Pour in the sauce mixture and stir until it thickens and bubbles. Finally, add the bok choy leaves and green parts of green onions, tossing them until wilted and well-coated in the sauce.
Serving suggestions
Serve the dish immediately with steamed white rice, or opt for a low-carb alternative like cauliflower rice. Garnish with sesame seeds if desired.
FAQ
What is velveting, and why is it used?
Velveting is a technique used to tenderize meat, particularly in stir-fry dishes. It helps to maintain moisture and create a smooth texture, making the beef more enjoyable to eat.
Can I use any type of beef for this recipe?
Yes, quick-cooking cuts of beef, such as rump steak or flank, work best for velveting and stir-frying, but you can experiment with other meat cuts as needed.
What can I substitute for baking soda while tenderizing meat?
Baking soda is a common tenderizer due to its alkaline properties. If you don’t have it, try using a marinade with acidic components (like vinegar or citrus juice) or a commercial meat tenderizer.
Is there a gluten-free option for soy sauce?
Yes, you can use gluten-free soy sauce or tamari as a substitute for traditional soy sauce in this recipe.
What vegetables can I add or substitute?
You can customize the vegetables based on your preferences or what you have on hand, such as broccoli, snap peas, or zucchini, making sure they are cut into similar sizes for even cooking.
Conclusion
This recipe highlights the technique of velveting beef to achieve tender and flavorful results. By utilizing a combination of high-quality ingredients and the proper cooking method, you can create a delicious stir-fry that is both satisfying and easy to prepare.
Beef and Broccoli Stir-Fry
Combine beef with broccoli florets, garlic, and ginger for a classic Asian-inspired dish. Use the same velveting technique to ensure tender beef.
Teriyaki Chicken Stir-Fry
Substitute beef with chicken thighs or breasts, and use teriyaki sauce instead of oyster sauce for a different flavor profile.
Szechuan Beef Stir-Fry
Add Szechuan peppercorns and chili paste to the sauce for a spicy twist that brings heat and depth to the dish.
Vegetable Tofu Stir-Fry
Replace beef with firm tofu and maintain the same vegetables for a vegetarian-friendly option that still offers great texture and taste.
Beef and Snow Peas
Incorporate fresh snow peas alongside the existing vegetables for added sweetness and crunch.
Beef Fried Rice
Utilize leftover stir-fry ingredients by combining them with cooked rice and soy sauce for a quick and satisfying fried rice dish.
Asian Noodle Salad
Toss the stir-fried beef and vegetables with cold noodles, sesame oil, and a drizzle of soy sauce for a refreshing salad option.
