How to Cook Delicious Velveting Meat / XO Beef

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. How to tenderise beef (velveting beef).

The process of velveting is one where you marinate raw meat to tenderise it in cornstarch and egg white or bicarb to give it a soft, velvety texture. For years I watched my mother "velvet" beef and chicken neither of us knowing. Velveting is a Chinese cooking technique commonly used in stir-frying. 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

1. 🢂 of For Velveting the meat:.
2. 🢂 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.
3. 🢂 2 of tbsp- Corn Starch/ Fine White Cornflour, this is the real star that will soften the meat.
4. 🢂 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.
5. 🢂 of For The Stirfry:.
6. 🢂 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.
7. 🢂 4 of - cloves Garlic.
8. 🢂 1 of - Thumb of Ginger.
9. 🢂 of The Velvet Beef.
10. 🢂 2 of - Red Peppers.
11. 🢂 1 of Onion.
12. 🢂 1 Handful of Mangetout.
13. 🢂 2 of tsp- Cooking Oil.
14. 🢂 3 of - Large Mushrooms.

Meat or seafood are marinated in a mixture of egg white, cornstarch and rice wine, and then briefly blanched in oil or water before finishing off in the stir-fry process with other ingredients. The marinade acts as protective coat which. Velveting meat is a gentle approach to meat cookery, and one that prevents the fibres of the meat from tightening and toughening. If you've ever paused mid Beef & Broccoli to wonder how Chinese restaurants get their stir-fried meats so silky and tender, you may be intrigued.

instructions Velveting Meat / XO Beef

1. 1. Firstly we can start by thinly slicing the beef..
2. 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. 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. 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. 5. Chop the peppers, onions and mushrooms then put it into a bowl with the mangetout whole and prep is done..
6. 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. 7. Get a fresh frying pan and bring it to a high heat then add the oil..
8. 8. When the pan is smoking hot add the garlic and ginger then mix..
9. 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. 10. Once the veggies start softening a lil add the beef and stirfry!.
11. 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..

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 meat is a gentle approach to meat cookery, and one that prevents the fibres of the meat from tightening and toughening. It's just a marathon of wet mouth noises. Velveting Meat / XO Beef PDF.