Cooking For Engineers Forum Index Cooking For Engineers
Analytical cooking discussed.
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Velveting Beef 101

Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Cooking Tips
View previous topic :: View next topic  
Author Message

Joined: 19 Oct 2007
Posts: 1276
Location: central PA

PostPosted: Thu Nov 04, 2021 7:09 pm    Post subject: Velveting Beef 101 Reply with quote

Velveting in the broadest sense is aimed at making a meat more tender.
Most Asian cuisines incorporate the technique - and having experience crispy tender beef in/on various stir fry type dishes, I set out to accomplish the feat in my own kitchen.

Basic steps:
Slice the beef into thin strips
Salt lightly and let stand
Heavy dredge/coating in corn starch - allow to stand 2-3 hours
Pan fry and drain.

This is a ribeye steak - it's just a tad thicker than I would prefer for this dish. Sliced and cleaned up from excess fat and connective tissue.
For two - weight was 300g / 10.58 ounces before trim, 230g / 8.11 ounces net after trim.

Sliced and lightly salted - this should stand 2-3 hours in the refrigerator, allowing the salt time to penetrate. Salted + ready to dredge:

After coating allow to stand at room temperature. The second photo shows the corn starch coating being soaked; toss/dredge the beef strips once or twice more to keep the coating adequate.

Preheat the fry pan - use a very shallow oil amount. With the velveting and being so thin, it only takes 45 - 60 seconds on the first side and 30 seconds on the flip side to cook.
I like to shake off and lay out all the beef strips in advance so I can pick them off the plate quickly and into the pan. I've found trying to do that on the fly the first strips in the pan are cooked before I can get the last strips out of the corn starch....

These are the finished crispy beef strips:

Paired with a "Mongolian Stir Fry" - similar to most other stir fry type dishes except ramen noodles are added into the mix vs. served over rice.
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Cooking Tips All times are GMT
Page 1 of 1

Jump to:  
You can post new topics in this forum
You can reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum

Powered by phpBB © 2001, 2005 phpBB Group