Here at The Woks of Life, we have a lot of beef recipes, so we wanted to show everyone how to make beef for stir-fry, including how to velvet beef for Chinese cooking.
We’ll tell you about our favorite beef cuts and show you how to cut and marinate beef the right way, just like they do it in Chinese restaurants.
We always include important information about how to prepare and cook our recipes, but I thought it was time for a post all about how to properly prepare beef for the wok!
Tough chewy beef can be unappetizing and hard to enjoy. But with one simple kitchen staple – cornstarch – you can transform even the most budget-friendly cuts into tender juicy perfection.
This miraculous tenderizing technique comes straight from Chinese cooking. It’s called velveting and it refers to coating raw meat in a cornstarch slurry before cooking. The velvety cornstarch barrier seals in moisture prevents overcooking, and transforms texture.
In this guide, I’ll explain the science behind using cornstarch to tenderize beef and teach you how to do it with easy step-by-step instructions. Soon you’ll be able to upgrade any beef dish with restaurant-quality tenderness.
Why Does Cornstarch Tenderize Beef?
Cornstarch contains amylose, a type of starch molecule that gelatinizes when hydrated. When mixed into a slurry, the cornstarch forms a protective gel coating on the beef. Here’s how it works:
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Seals in moisture – The gel barrier prevents moisture loss during cooking. This keeps the beef juicier.
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Prevents overcooking – The coating insulates the beef, stopping it from overcooking and becoming tough.
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Improves texture – Cornstarch changes the beef’s texture, making it feel more tender and velvety smooth.
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Enhances flavor – Locking in natural juices intensifies the beefy flavor. Sauces also cling better to the cornstarch coated beef.
How to Velvet Beef with a Cornstarch Slurry
Velveting beef is a simple 2-step process:
Step 1 – Make the Slurry
Mix together:
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1 pound thinly sliced beef
For extra flavor, add minced garlic, sesame oil, Shaoxing wine, rice vinegar or other seasonings.
Step 2 – Marinate the Beef
Toss beef slices to coat evenly in the slurry. Cover and refrigerate 30 mins up to 1 hour. This allows time for the cornstarch to fully hydrate into a gelatinous layer around the beef.
That’s it! The beef is now velveted and ready to cook.
Cooking Velveted Beef
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Stir fries – Cook velveted beef in a hot wok and mix with veggies. The cornstarch seals in moisture even with high heat.
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Soups or hot pot – Briefly dunk velveted beef in simmering broth to activate the cornstarch before serving.
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Stews – Add velveted beef cubes to braises and stews for ultra tender results.
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Grilled or pan fried – The cornstarch protects the beef from drying out.
No need to rinse off the slurry. The beef is good to cook as is. Enjoy your restaurant quality tender and juicy beef!
More Tips for Velveting Beef
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Cut beef thinly across the grain into bite-sized pieces for max tenderness.
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Use budget-friendly cuts like chuck roast, brisket, flank or skirt steak.
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For extra thick coating, add an egg white to the slurry.
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For thicker sauces, increase the cornstarch to 2 tbsp per lb of beef.
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Marinate up to 24 hours for super tender meat.
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Works great with chicken, pork, shrimp and mushrooms too!
Common Velveting FAQs
Does velveting change the flavor?
Only minimally. It seals in the natural beef flavor. Cornstarch itself is quite neutral tasting.
What’s the difference between cornstarch and corn flour?
Corn flour is ground dried corn. It won’t create the same tenderizing effect. Use actual cornstarch.
Can I skip marinating and just coat right before cooking?
Marinating time allows the cornstarch to fully hydrate for best results. But in a pinch, you can coat just before cooking.
Is velveting safe to eat?
Yes, it’s a completely safe technique used widely in Asian cooking. The cornstarch is tasteless and won’t affect flavors.
Do I rinse off the cornstarch before cooking?
No need to rinse it off. The protective coating helps prevent overcooking and drying out.
Velveting Beyond Beef
While especially popular for beef, velveting can improve the texture of all kinds of proteins and vegetables:
- Chicken breast
- Pork chops
- Fish fillets
- Shrimp
- Firm tofu
- Mushrooms
- Eggplant
- Zucchini
Simply coat in the slurry and marinate before stir frying, pan searing, steaming or stewing. Velveting is a versatile technique that boosts juiciness and tenderness across ingredients.
Transform Your Beef Dishes
With just a simple cornstarch slurry, you can massively upgrade your beef stir fries, stews and more with succulent, velvety texture. This Chinese restaurant secret will become your new go-to for guaranteed tender results every time.
So next time you’re cooking up a beef dish, remember to velvet it first. Your taste buds will thank you with juicy, fork-tender happiness in every bite! Ditch the chew and hello to beef that literally melts in your mouth.
What Cut of Beef is Best for Stir-fry?
Restaurants in China use flank steak more than any other cut of meat in their stir-fry dishes. It also happens to be the most recommended cut of beef we use in our stir-fry recipes.
Flank steak is flavorful, relatively reasonably priced, and readily available. It tastes very much like beef, so all you have to do to make a great stir-fry is make sure you slice it and marinate it right.
Boneless beef chuck steak is a more economical choice for beef stir fries. Because it has extra fat, beef chuck steak is great for stewing and braising. It can also be used in stir-fries.
Chuck steak is also more economical than flank steak. You can buy a large piece, slice it, divide it into portions for several stir-fries, and freeze it!.
A little more trimming and care is required to prepare the beef chuck steak for stir-fry. Cut the beef into nice chunks by cutting along the fat lines and taking off the thick membrane. Use a good chef’s knife, and as always, be careful when working with sharp knives!.
Shortcut to Tenderizing Beef at Home
If the way Chinese restaurants tenderize beef above sounds like a lot of work, you can still tenderize beef quickly in a different way.
It is important to note that baking soda can make beef taste bad if too much of it is added, which is why it is rinsed off.
The solution is to add a smaller amount of baking soda and increase the marinating time. For every pound of beef, mix 1/8 teaspoon to 1/4 teaspoon of baking soda with 2 to 3 tablespoons of water. This depends on how tough the cut is. Mix and work it into the meat before marinating. This will also do a fine job tenderizing!.
Increase the marinating time for your beef by at least 15 minutes.
I will also say that adding water to the beef is a personal choice. There are times when both wet and dry beef can work well in stir-fry dishes, in my opinion.