velveting beef with cornstarch

Have a question? Chuck steak is also more economical than flank steak. Making these charming, fish-shaped pastries is totally doable with these tips. When Daddy Lau (as he is affectionately called) cooks Kung Pao Chicken, for instance, he stir-fries the protein until its 80 to 90 percent cooked, then scoops it out of the wok and sets it aside. When it starts to smoke lightly, add a couple tablespoons of vegetable oil to coat the surface of the wok. Hows that for a chefs trick? Ma suggests making the slurry first separately, then adding that to the meat and making sure its thoroughly incorporated. Because this is a Chinese restaurant method, Im sharing this with stir frieslike Beef and Broccoliand stir fried noodles in mind. Additional seasonings are optional and vary from recipe to recipe. Cook the meat according . Leave to brown for 3-4 minutes, then put the meat back, adding the rest of the chicken broth. Toss the sliced beef with the baking soda. The cornstarch and oil gives the beef its velvety smooth texture, protecting the meat during cooking. Some restaurants use baking soda as part of their marinade (you can tell by the crunchy or snappy texture of their chicken). Set aside for 5-10 minutes. To tenderize beef, the Chinese adopted a specific cooking method. Tiong says the starch velveting method helps give meat extra flavour. The equivalent Chinese phrase. I consider it a privilege to share it with others! This technique is known as velveting, because meats marinated with cornstarch have a velvety smooth texture on the outside and retain moisture on the inside. I emailed it to myself and I'm going to print it from there. Chemical tenderizer. Kaitlin Leung of The Woks of Life, a blog dedicated to Chinese cooking, shares that a standard velveting mixture could include egg white and cornstarch, plus a few tablespoons of water to help coat the meat yes, but also to make the meat extra tender and juicy. Then add the fried pork and season with coarse salt and pepper. After this period, youll see that the fibers are now softened, and the grains of the meat are now a bit apart and no longer firm. Step 1: Get mixing In a small bowl, beat the egg white. 1 Dissolve baking soda in water (for every 12 ounces of meat, use 1 teaspoon of baking soda and 12 cup of water). Bill is the dad of The Woks of Life family. Moo Goo Gai Pan: Mushroom and Chicken Stir Fry, Spicy Chicken Stir-fry (Firebird Chicken), Chicken and Thai Basil Stir-Fry in 15 Minutes. Learn how to velvet chicken for stir-fry to get tender, juicy pieces of chicken just like the restaurants! How to Velvet Beef in 2 Foolproof Methods. This is how to tenderise beef with a Chinese restaurant method called velveting beef. Thank you so much for sharing. Blanching meat in oil comes from the Chinese phrase zu yu in Mandarin or jau yau in Cantonese, which means passing through oil. It simply refers to shallow frying or deep-frying. We recommend searing the chicken in a hot wok, as opposed to deep-frying. Chinese restaurants tenderise economical cuts of beef so they are tender and juicy in stir fries. Looking to make beef, pork, or shrimp instead? It wasnt until college that I connected the dots between family dinners and the cooking technique of American Chinese cuisine I witnessed during my routine runs to the campus Panda Express. Velveted meat tastes best with preparations that are heavy on sauce and flavor. Increase the cornstarch and youll end up with something thicker and more substantive, maybe a slurry better-suited to a stew or soup, like the Chinese Filipino misua I grew up with. For those of you who want to reduce fat in your diet or simply want that delicate taste of Cantonese cooking, you can blanch your chicken in boiling water. This worked beautifully. The marinade acts as protective coat which seals moisture and keeps the meat from overcooking, resulting in meat morsels that are silky soft and lusciously tender. Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. What to Serve with Beef Tenderloin (23 Ultimate Choices). Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! First, you must slice your beef like youre making pastrami or corned beef. In a pot over medium heat, heat about 3-inch deep of oil (meat should be fully submerged in oil). English Roast Beef 4. The process of searing or frying meat in oil varies a little for different kinds of meat and the volume of what you are working with, says Leung. Even if you don't have a collapsible metal basket or bamboo steamer, you can still steam veggies and proteins easily. In a bowl, combine egg white, Chinese wine, oil, cornstarch and salt. Cream and vanilla? Rectangular slices of beef are used for stir-fries with vegetables like beef and broccoli or beef and tofu. Recipes Beef 272 Show detail Preview View more When thinly-cut and skinless meat, such as chicken, is velveted, it is marinated in a base mixture of salt, liquid, and cornstarch for at least 30 minutes. All it takes is a teaspoon or two of cornstarch per pound of meat. This is unnecessary. Velveting is a critical Chinese cooking technique. Just make sure to drain the chicken/meat to rid of the cornstarch marinade as much as possible. I love hearing how you went with my recipes! Shake off then pat away excess water (doesn't need to be 100% dry). I have been velveting beef since I learned to make stroganoff. After the chicken is cooked for a minute or two, it is removed from the wok and left to cool while the rest of the ingredients (such as the vegetables and/or sauce) are cooked. How to Velvet Beef in Soy Sauce (Beef Stir-Fry Recipe) Preparation time: 20 minutes Maceration time: minimum 30 minutes Cooking time: 10 minutes Ingredients For 4 Persons 400g beef tenderloin or brisket 400g yellow onions 3.5oz chicken broth 1 egg 1 chive 4 tbsp sunflower oil or sesame oil 2 tbsp Chinese wine (or Shao Hsing) 2 tbsp potato starch Build your own stir fry using my All Purpose Chinese Stir Fry Sauce or Peanut Sauce for stir fries! Alcohol is one of my favorite ways to add complex, savory flavor to a dish. If you're unsure for your cut of beef, go for 35 minutes. Make each slice 1/4 thickeach piece will be tender and bite-sized. The most common velveting ingredients include egg white, sesame oil or sunflower oil, cornflour, and salt. Water-blanching is recommended for home cooks as Young, quoted from her cookbook Stir-Frying to the Skys Edge, says it is less complicated, reduces the amount of oil necessary for stir-frying and results in dishes that taste less fatty. We have a lot of beef recipes in our archives here at The Woks of Life, so we wanted to show everyone how to prepare beef for stir-fry including the step-by-step process for velveting beef for Chinese cooking. Partially frozen meat also allows you to be more precise in cutting to your desired thickness. And then position each piece to cut them so the long fibers are cut short. Its time to share some Chinese restaurant secrets on how to tenderize beef. The meat was so tender, silky, and smooth. will change the nutritional information in any recipe. The only difference I noticed was that when I ran my finger along a piece of the water-blanched meat, sometimes a little bit of cornstarch and egg-white residue would come off. Discovery, Inc. or its subsidiaries and affiliates. Simply coat strips of chicken, turkey, pork, beef, (or scallops, prawns etc) in a mixture of egg white, cornflour, sesame oil and salt before deep-frying in hot oil or poaching in simmering water. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); document.getElementById( "ak_js_2" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Whisk an egg -for 1 lb /450 g beef, half an egg is usually enough; for less than 1 lb /450 g, only a tablespoon. You may also include two to three tablespoons of water. It gives the chicken that silky texture, with retained moisture and flavor from the marinade. The most effective technique of velveting that I use involves using egg, sugar, and sauce. In most cases, we prefer to sear the meat in a hot wok, since having a wok full of oil at home is simply not practical. 2. Whisk in the egg white till well combined but not frothy. Yum! How do you make fried chicken skin crispy like Jolibee Chicken Joy? Andit stays tendereven if you overcook the beef! Velveting in Water In a pot over high heat, combine about 2-inch deep of water and 1 tablespoon of oil. As opposed to regular marinades, velveting allows you to. High Temperature Eye-of-Round Roast R. Author: Mary Claire Lagroue Published: Dec 16, 2019 Estimated Reading Time: 3 mins . Adding 1/8 teaspoon to 1/4 teaspoon (depending on how tough the cut is) of baking sodaand 2 to 3 tablespoons of water per pound of beef. You can buy a large piece, slice it, divide it into portions for several stir-fries, and freeze it! Recipes you want to make. Chen says cornstarch helps the meat retain moisture while it cooks, thus yielding a silkier texture. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Be careful, however. You can try mechanical or heat methods. I hav just tried this for the very first and made some Chinese stir-fry, and it was delicious, it made the chicken taste so lovely and made the chicken so soft. When it starts to smoke lightly, add a couple tablespoons of vegetable oil to coat the surface of the wok. Excess water dilutes the effectiveness of the coating, according to Young. Add the chicken in one layer, and allow to sear for 20 seconds. Baking soda is a powerful tenderizer, but if too much is added, it can add an off-taste to the beef, which is why it is rinsed off. Join our newsletter to get new recipe updates, a free copy of our The Best Filipino Dinners Cookbook, exclusive meal plans, and more. The preparation technique involves coating proteins like chicken, beef, fish and shrimp in a marinade of seasoning and cornstarch, and par-cooking it in hot oil. When the sauce starts bubbling, add broccoli. Check out our detailed posts on: Velveting is an essential step when preparing chicken breast (or even dark meat) for stir-frying. In food, as in other parts of life, language is a form of power, and velvetingan elegant skill wielded without much fanfare by home cooks and take-out spots alikedeserves as much recognition as a French roux. On rare occasions, you may get a tough chicken breasta condition called woody breast, caused by hardened muscle fibers. After freezing them for some minutes when you thaw them out again, all the fat fibers and ligaments are torn apart. TheWoksofLife.com is written and produced for informational purposes only. Sprinkle over baking soda, toss with fingers to coat evenly. Place your beef in the mixture and coat evenly. Place the dried meat in a bowl and pour the velveting mixture on top. Save the egg yolk for breakfast tomorrow morning. The traditional method for velveting uses a large amount of oil; however, most home cooks don't have large industrial-sized woks and a restaurant-quantity amount of oil lying around. Thanks for the tip . of thinly-sliced meat. MARINATE: Add the thinly sliced beef, soy sauce, 1 tablespoon water, cornstarch, baking soda, white pepper, and garlic powder to a bowl and stir to combine.Set aside for at least 15 minutes and ideally, 1-2 hours works best to tenderize the meat. Directions. Tell me how it goes! Refrigerate 20 minutes for slices, 30 minutes for bite size pieces. You can see the grain and the slice a bit clearer in this photo, but you can imagine that the soft beef can be difficult to handle and slice. Here is a brief overview of how to velvet beef with cornstarch or cornflour. In a bowl, combine egg white, Chinese wine, oil, cornstarch and salt. Yes, you get a bit of residue with the water-blanching than when passed in oil. Velveting beef begins with the steps we have explained above (involving tenderizing the beef and then marinating it with seasonings, oil and cornstarch). Slice the meat thinly against the grain, and add it to a large bowl. Heat over "warm" setting until thickened. Whisk together one egg white, 1 tablespoon rice vinegar, 1 tablespoon cornstarch, and 1 teaspoon kosher salt. Stir beef for 10 seconds, then add garlic and ginger. It can be marinated with wet or dry seasonings, or cooked plain. Tenderizing your beef is the first step of the traditional process of velveting beef practices by Chinese chefs. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Velveting beef for stir fry what a winner of a tip. Have you ever tried stir-frying chicken, only to have it appear (and taste) dry in the finished dish? vegetable or light sesame oil. In order to do this, simply cut your meat into small pieces or strips. Usually, add cornstarch and beaten egg and whisk with baking soda powder to tenderize the beef. Not only is it easier, searing really brings out the chicken flavor and creates an ever-so-light crust. This will help ensure an even coating on all the ingredients and make the whole mixture an even pH [level].. The tenderizing step makes any beef soft and moist, while marinating the beef gives it more umami flavor and that velvety coating you experience when eating at Chinese restaurants. Adding water also helps the soy sauce or oyster sauce to further tenderize, penetrate and add an extra layer of flavor to the chicken. Mix and work into the beef before marinating. Starbucks Is Putting Olive Oil in Its Drinks Is This the Next Revolution in Coffee? If you try this tenderising technique, Id love to know what you think! While there are several ways to velvet, a pound of meat needs about two teaspoons of cornstarch and two teaspoons of oil, says Leung. The baking soda method is the simplest for every day purposes and just as effectivewhich is why its the method I use. Be careful, though. These methods are foolproof, so enjoy every preparation, cooking step, and, of course, the tasting. Your email address will not be published. This step tenderizes (baking soda) and hydrates (water) the beef. I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. In Chinese stir-fry cooking, the way ingredients are cut should be consistent with each other. This makes slicing much easier and faster, as the firm beef does not slide under your knife and around the cutting board. This is why its used in Chinese restaurants stir-fry and fillet beef dishes. 3.Drain and blot dry. Keep the oil in the wok. While there are several ways to velvet, a pound of meat needs about two teaspoons of cornstarch and two teaspoons of oil, says Leung. Just like in stir fries made by your favourite Chinese restaurant! In most cases, good quality chicken is already tender, which is why we dont recommend adding any baking soda. Its a quick and easy method that any home cook can do, any night of the week. Randy Lau, the creator of Made With Lau, a Cantonese cooking blog and YouTube channel, shares that 60 percent of his fathers (the chef and culinary expert behind Made With Lau) Chinese recipes skip this step. Drizzle 2-3 tbsp of oil and stir fry the beef minced until no longer pink. There are several methods available, I've introduced the cornstarch/par-boil method in my ' How to Velvet Chicken ' post. Using a meat mallet (or kitchen mallet) to pound steaks helps soften and Salting. Proceed with stir fry recipe. After you mix these ingredients together, set it aside for around 15 to 30 minutes before blanching in hot oil or boiling water. When slicing the flank steak into small pieces, slice against the grain (perpendicular to the long lines of muscle). She said while there are a few different methods to tenderise beef, the easiest way is to sprinkle 3/4 tsp baking soda (bicarbonate soda) on 250g of . Stir for another 30 seconds or until beef is no longer pink. Once the water runs clear, drain the beef thoroughly in a colander and transfer it to a bowl for the marinating process (details in next section). Regardless of the method you use, youre allowed to use larger pieces of beef, up to 500 grams. The flavour of the beef is not affected by the tenderising. To revisit this article, select My Account, thenView saved stories, To revisit this article, visit My Profile, then View saved stories. To give your velveted meat an even thicker coating of sauce, add an egg white to the slurry. When you feel its time to stir-fry the velvet meat, cut the onions into very thin strips and the chives into rings. In both my professional and personal life Ive picked up more than a few tips and tricks for turning out delicious food. Trying to slice chicken uniformly when it is soft and slippery can be difficult even with a sharp knife! Rinse beef well with tap water. Next, add 1/4 cup (60 ml) water (per pound of beef), and massage the beef so the baking soda and water is uniformly distributed. We always give important details in all of our recipes, including preparation and cooking, but I thought it was time to write a post focused on preparing beef properly for the wok! After marinating, the chicken is tossed into a wok and flash-fried with oil over high heat. Make a marinade with acidic componentssuch as citrus juice, buttermilk, Velveting. awsomely easy and got raves from the family! Stir-fry until the chicken has turned opaque, and remove from the wok. that are otherwise quite dry when used in stir fries; chuck and similar cuts of beef used for stews this technique will tenderise the beef perfectly, however, by their very nature, stewing cuts of beef dont have as strong a natural beef flavour as steaks. If you decide to try velveting at home, be sure to let us know in the comments! The meat is then lightly cooked on the outside before cooking it all the way through. I love this cooking technique! Use a good chefs knife, and as always, be careful when working with sharp knives! To give your velveted meat an. Then leave the beef in the bowl for 30 minutes, after which you need to rinse off all the bicarb soda with water. People go for either egg white or baking soda as they are both alkaline ingredients. Learn how your comment data is processed. Its a way of preparing sauted meat in a way that they become tenderized. Place chicken in a bowl and sprinkle baking soda all over the surface. Nobody really knows what causes it, but if youve ever had a stringy or tough chicken breast, you may have experienced it. Your return on that investment just isnt worth the trouble. Isnt it amazing how velvety and soft the chicken turns out? Slow Cooker Roast Beef 2. They opted for marinading meat, most often based on egg and soy sauce. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.. Add this mixture to the meat and squish the bag so that each piece is well coated. Mix everything well, cover, and refrigerate for at least 30 minutes or up to one hour to allow time for the cornstarch to transform into a thin gelatinous layer. What To Serve With Beef Stroganoff: 17 Great Side Dishes! Whisk together until smooth and frothy. Its soft and smooth. Velveting flank beef can yield stir-fry results that make the beef tender and supple. More Recipes: 1. To give your velveted meat an. Have you ever wondered how Chinese restaurants get their chicken to be so tender and moist-looking? Add your velveted beef one after the other when the oil is hot. After 30 minutes, take the meat out. Velveting starts with making a slurry: For 1 pound thinly sliced meat or alternative protein (it can be anything really: chicken, pork, beef, shrimp, tofu, or even mushrooms), combine 1 Tbsp. Then you will allow the beef cuts to rest for about an hour. Try to slice it thinly so you have a really flat cut like what you need for pastrami. Bon Apptit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. My Ground Beef Smells Like Eggs | Can I Still Eat It? Jump-start your career with our Premium A-to-Z Microsoft Excel Training Bundle from the new Gadget Hacks Shop and get lifetime access to more than 40 hours of Basic to Advanced instruction on functions, formula, tools, and more. Its called velveting beef. This is a technique that the Chinese have used for ages, and you can try it out too. I found it so bizarre when he marinated the spareribs in a mixture of cream and vanilla but it was soooooooooo good! soy sauce, and 1 Tbsp. Do you sometimes feel challenged when slicing chicken thinly to make a stir-fry? Once coated in cornstarch, slices of pork became incredibly tender when dunked into a steaming hot misua with sliced patola and vermicelli. Add beef broth, tomato paste, and Worcestershire sauce, and cook on low for 6-8 hours, or high for 4-6 hours. Everybody told me, I am a good cook. 6. Log in, Tenderize Chicken For Stir Fry. However, I wouldnt advise that you use chopped beef for this preparation. Cook over high heat while stirring until the sauce thickens. Turn on heat to medium and fry garlic until light golden brown. Dont be alarmed thats just what happens. He grew up in upstate New York, working through high school and college in restaurants with his father, a chef. Before slicing them, I put them into the walk-in freezer until they were partially frozenfirm but not solid. For centuries in China, cattle were used exclusively for agricultural purposes. Rose from modest beginnings as a Burger King sandwich assembler to Holiday Inn busboy and line cook, to cooking at the family's Chinese restaurant, while also learning the finer points of Cantonese cooking from his immigrant parents. Again, the grain refers to the long strands of muscle running through the beef parallel to each other. 5 stars for sure! Other ingredients, like Shaoxing wine or sesame oil, may also be layered in. Marinade and stir fry as part of your recipe. With just one extra step, Im my own favorite take-out joint. Young suggests using about two tablespoons of egg white for every one pound of meat, poultry, fish or shellfish. The equivalent Chinese phrase, zu yu () in Mandarin or jau yau in Cantonese, means passing through oil. It essentially refers to deep-frying. Pictured below is the marinated beef before cooking. Whisk together egg white, vinegar, cornstarch, and salt in a large bowl until smooth. A chefs secret to slicing beef quickly is to freeze the meat partially for 30 to 60 minutes until firm. Other tenderising methods include marinating in a cornflour/cornstarch sludge then frying in oil before using in the stir fry, chemical tenderisers and egg white marinates. The cornstarch not only softened the meat but also thickened the broth, giving the soup an almost chowder-like consistency unlike any other dish I knew. Photo by Emma Fishman, Food Styling by Sue Li, Photo by Emma Fishman, Food Styling by Yekaterina Boytsova. In a colander, drain chicken. Add the meat and stir to coat. Even when I under or over tenderised, it was still tender and juicy. Mix and work it into the meat before marinating. And thats it! With its intense beefy flavor, all you need to do is make sure you slice and marinate it properly to make a great stir-fry. Other ingredients that are often added to the initial marinade include salt, pepper, and other ground spices. Velveting beef involves slicing it into very thin pieces and adding them to a mixture made up of cornstarch or baking soda. Tap here to receive our FREE top 25 recipe book! Then, remove from the wok. Here are tips to pulling off your own well-balanced, ever-changing assortment. While it freezes, the fat and sinew molecules break apart so that when you stir-fry it, its unbelievably soft. Cut along the fat lines and remove the thick membrane to get some neat chunks of beef for slicing. Tenderising beef enables you to make fast-cook beef recipes using economical cuts of beef that usually require slow cooking to break down the tough fibres, like in Stews. Directions. in Cantonese, means passing through oil. It essentially refers to deep-frying. Through the process of velveting, meats retain their moisture and take on a soft and velvety texture that is a signature quality of Chinese cuisine. Velveting is a process used in traditional Chinese cooking to prepare meats for stir-frying. In essence, there are two ways of velveting sliced beef: Baking soda is an item with many uses. This layer of cornstarch forms a barrier against the heat that the pan introducesbut also prevents the moisture from inside of the meat from escaping. This works mainly because of the egg whites, which are naturally alkaline. Thank you for the velveting instruction. Its about giving the beef an extra juicy texture. Flank steak is by far the most popular cut of meat used by Chinese restaurants in all of their stir-fry dishes. Salisbury steak meatballs with mushroom gravy, Chuck beef, gravy beef, oyster beef and other traditional stewing beef - 30 minutes, Economical steak cuts (eg. I use one egg white, big sprinkle of salt, 3 teaspoons of cornflour, tablespoon of soy sauce, and a tablespoon of wine (have used both red and white wine, dont have rice wine). This process tears all the fibers apart, and when you thaw it out and stir-fry it, its incredibly tender. Add the water and soy sauce (or oyster sauce) to the chicken in a medium bowl, and mix until the chicken is well-coated. To find out if a soak longer than 15 to 20 minutes would do more harm than good, we treated 12 ounces each of ground beef, sliced chicken breast, and sliced pork with baking soda teaspoon for the beef and 1 teaspoon for the sliced meatsfor different lengths of time before cooking them. I learned that its the same technique they use in making Chinese flank steak beef and other recipes that involve meat. This crust eventually melts when your chicken is added back into your sauce, creating extra flavor. Worked BEAUTIFULLY I usually use a beef and oyster sauce stir fry recipe. The best parts of you delicious recipes your humour and big smile. Note: Its thrice fried pork so you really have to drain the excess oil very well to not end up with an oily mess. If you would rather blanch your chicken, add the chicken to a wok filled with boiling water. Step 1. You may also include two to three tablespoons of water. Even when I under or over tenderised, it was still tender and juicy. Jet Tila's Beef and Broccoli for the Master Your Menu episode of The Kitchen, as seen on Food Network. Next time I will velvet beef flank. Rinse and dry the coriander. Set aside to marinate for 15-30 minutes, and then your beef is ready to use. And guess what? Also, just baking soda or bicarbonate soda is used. Drain. Velveting is a Chinese method of marinating meat in a cornstarch-based . 2023 Warner Bros. Try not to put too much in because it can become slim, which is not what youre after. Some do it religiously, but we usually prefer to keep its natural texture and simply season it when needed. Place in a bowl. So the beef flavour will only be as good as the cut you use. In a 1-cup measuring container, using a fork, whisk together all of the ingredients as listed. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. To sear, place your wok over high heat. Mix everything well, cover, and refrigerate for at least 30 minutes or up to one hour to allow time for the cornstarch to transform into a thin gelatinous layer. That said, we think searing beef imparts more flavor than the jau yau deep-frying method. He grew up in upstate New York, working through high school and college in restaurants with his father, a chef. Mix everything together well, then refrigerate for 30 minutes. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. Proceed with recipe of choice. TheWoksofLife.com is written and produced for informational purposes only. his method of tenderising beef is suitable for sliced or small bite size pieces of beef, not a whole steak. Use this tenderising technique on budget steaks, not expensive steaks. Ahhh not thats how its made, now I know. Here are a few recipes I use this method: Did you make this? Add oil, oyster sauce/soy sauce, Shaoxing wine (optional), and cornstarch to the beef. Add one tablespoon each of cornstarch, light soy sauce, one tablespoon each of vegetable or light sesame oil, mixed egg whites, and a dash each of sugar and salt to one pound of . Specializes in all things traditional Cantonese and American Chinese takeout. Next, remove the meat from the wok using a slotted spoon and reserve it in a dish. Dish out and set aside. The pantry possibilities are, in theory, endless: oyster sauce, Worcestershire sauce, or even ponzu for a light citrus twist. However, I discovered two infallible and easier ways to perfectly velvet beef, with soy sauce and baking soda.

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