Velveting Beef and a Spicy Beef Bowl

For some reason, I never shared the results of a recent experiment in turning a relatively tough eye of round roast into a more tender piece of beef. The technique of ‘velveting’ is practiced in Chinese restaurants and is used for both beef and chicken dishes. I velveted in water, not oil, because I wasn’t comfortable with the idea of the latter, nor did I want to waste the oil. I’m frugal that way.

For the spicy beef dish below, I used the recipe/technique found on the YouTube video here. The ingredient list and amounts I used are listed in the bare bones recipe below.

Velveted Beef, Broccoli and Mushrooms over Rice

Spicy Beef, Broccoli and Mushrooms – serves 2

300 gm velveted beef

1 tbsp vegetable oil (and 1 tsp sesame oil)
2-3 cloves garlic, minced or grated
1 inch ginger, minced or grated
3-4 dried red chilis
5 large mushrooms, cut in half and thickly sliced
1 head of broccoli, broken up into florettes

Sauce

1/4 cup soy sauce
2 tbsp Worcestershire sauce
1 tbsp brown sugar
2 tbsp cornstarch
2-4 tbsp water

Serve over rice

After marinating the meat

How to Velvet Meat – yields 2 cups

1 pound boneless chicken, beef or pork, cut into 1/2 inch thick strips
1 egg white (2 tbsp)
1 tbsp Chinese rice wine (mirin or sake)
1 tbsp oil
1 tbsp cornstarch
1/2 tsp salt

Velveting in Water

large pot of water
1 tablespoon oil

Wash meat and drain well.

In a bowl, combine egg white, Chinese wine, oil, cornstarch and salt. Whisk together until smooth and frothy. Add meat and marinate in the refrigerator for about 30 minutes. In a colander, drain meat.

In a pot over high heat, combine about 2-inch deep of water and 1 tablespoon of oil. Bring to a boil. Reduce heat to medium low and immediately add meat, stirring to disperse. Bring water back to a gentle simmer and once it’s barely bubbling, continue to cook meat for about 1 minute, stirring occasionally. With a slotted spoon, remove meat from pot and drain well.

NOTE: You’ll want to velvet the meat in two or three batches making sure that you add the meat slices a few at a time, rather than in clumps, so they don’t stick but float freely in the pot of water.

After velveting in water and the stir fry

Review of the Velveting Technique: While delicious and noticeably more tender than previous attempts at the dish using the same cut of beef, WITHOUT velveting, the beef wasn’t quite as meltingly tender as the beef I’ve eaten in Chinese restaurants. I think the technique and dish will continue to be a work in progress.

 

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