How to Velvet Beef for Tender Stir-Fry

Name: How to Velvet Beef for Tender Stir-Fry
Prep time: 90 min
Cook time: 20 min
Total time: 110 min
Yield: 4
Ingredients: 1 lb beef flank steak or chuck steak; 1 tsp baking soda; 1/4 cup water; 2 tsp vegetable oil; 2 tsp oyster sauce or soy sauce; 2 tsp Shaoxing wine; 2 tsp cornstarch

Learn how to velvet beef so every slice turns tender, juicy, and restaurant-style in your stir-fries. This simple Chinese prep method uses baking soda, rinsing, and a quick cornstarch marinade to help beef stay silky over high heat.

Servings4 Portions

Prep Time90 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

beef flank steak or chuck steak
1 lb
baking soda
1 tsp
water
0.3 cup
vegetable oil
2 tsp
oyster sauce or soy sauce
2 tsp
Shaoxing wine
2 tsp
cornstarch
2 tsp

Step-by-Step Instructions

Place the thinly sliced beef in a bowl. Add the baking soda and water, then massage the mixture into the beef until the liquid is mostly absorbed. Cover and let it rest for 1 to 2 hours.

Rinse the beef very well under cold running water, separating the slices with your fingers, until the water runs clear. Drain thoroughly and pat dry so the marinade can cling properly.

Return the beef to a clean bowl. Add the vegetable oil, oyster sauce or soy sauce, Shaoxing wine, and cornstarch. Mix until the slices are evenly coated, then marinate for 15 to 30 minutes before using in any stir-fry.

Chef's Tips

Slice the beef thinly against the grain for the best texture. Do not skip rinsing after the baking soda rest, or the beef may taste soapy and feel slippery. Shaoxing wine adds classic Chinese stir-fry flavor, but dry sherry or a little extra water can be used instead. Use the velveted beef the same day, or refrigerate it covered for up to 24 hours before cooking.