Velveting Meat / XO Beef. Velveted inexpensive cuts of beef turned ultrasilky in a soup seasoned with ginger and black pepper. The cornstarch not only softened the meat but also thickened the broth, giving the soup an. This is how to tenderise beef with a Chinese restaurant method called "velveting beef".
You can have Velveting Meat / XO Beef using 14 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Velveting Meat / XO Beef
- Prepare of For Velveting the meat:.
- Prepare 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.
- Prepare of For The Stirfry:.
- It’s 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.
- It’s 4 of - cloves Garlic.
- Prepare 1 of - Thumb of Ginger.
- It’s of The Velvet Beef.
- You need 2 of - Red Peppers.
- Prepare 1 of Onion.
- Prepare 1 Handful of Mangetout.
- You need 2 of tsp- Cooking Oil.
- Prepare 3 of - Large Mushrooms.
The Chinese technique of velveting meat is an oft-used yet underappreciated one. It refers to the coating of meat pieces in cornstarch, egg whites, wine, and other seasonings such as garlic and soy sauce, to make it more tender. Learning how to velvet meat is as integral to Chinese cooking as say, browning meat is for the French or Italian. The traditional method for velveting beef is to pass the meat through hot oil (essentially deep frying) which is literally referred to as zǒu yóu (走油) in Mandarin or "jau yau" in Cantonese.
Velveting Meat / XO Beef instructions
- Firstly we can start by thinly slicing the beef..
- In a bowl add the beef and equal parts cooking wine and cornflour 2tbsp should be adequate, then mix together ensuring beef is coated..
- Set the mixture aside for 30mins minimum and that's half the velveting done. Now we can concentrate on prepping the stir fry..
- 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..
- Chop the peppers, onions and mushrooms then put it into a bowl with the mangetout whole and prep is done..
- 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..
- Get a fresh frying pan and bring it to a high heat then add the oil..
- When the pan is smoking hot add the garlic and ginger then mix..
- 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..
- Once the veggies start softening a lil add the beef and stirfry!.
- 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..
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. Velveting is a common Chinese cooking technique. Meat or seafood is marinated and then pre-cooked in oil or water before stir-frying with other ingredients. Today, we're talking about how to velvet pork for stir-fry. Velveted meat tastes best with preparations that are heavy on sauce and flavor.
