The Simple Secret to Tender Beef - Velveting

This is the technique Chinese chefs use to get super tender meat. Now you can easily achieve melt-in-your-mouth beef at home. Includes two tips on how to avoid the after taste, if so desired.
Beef Skillet:
- 1lb steak
Marinade: (if you're going to rinse)
- 1 Tbs water
- 1/2 tsp baking soda
-- Rest for 20-30 minutes --
Marinade: (include baking soda if NOT rinsing)
- splash of soy sauce
- drizzle of oyster sauce
- drizzle of oil
- 1 tsp corn starch
- 1/2 tsp sugar
- 1/2 tsp baking soda if you're NOT rinsing
-- Rest for 5 minutes w/o baking soda --
-- Rest for 20-30 minutes with baking soda --
Sauce:
- 2 Tbs soy sauce
- 2 Tbs oyster sauce
- splash of rice vinegar (or Chinese cooking wine)
- 2 tsp sugar
- Black pepper to taste
Other ingredients:
- 1/2 onion diced
- handful of snap peas
- 4 cloves of garlic crushed
- 1 inch of fresh ginger grated
** 1-2 Tbs rice vinegar to deglaze the pan IF you are using the vinegar method to reduce aftertaste. **
** Use a corn starch slurry if needed **

[@AmnaKhan-sh8lw]

Love the simplicity of this video!

[@adrianpasillas3832]

Nice to know...

[@user-jt7zr5gh8m]

It's interesting, earlier today watched a Chinese cook make a pork dish, however, the video "SAID" he used baking "powder" do you think it was a mis-nomer? or are baking powder & baking soda interchangeable in this case? Thank you!

[@JonathansKitchen]

Baking powder does have a similar pH value as baking soda, but it is generally NOT used in the velveting process. I would need to experiment with it myself to see the real difference, but for now, I'd recommend sticking with the soda. It's possible the "powder" was just a slip-up.

[@user-jt7zr5gh8m]

@@JonathansKitchen Perhaps something lost intranslation