Velveting is the key to unlocking the true potential of your homemade stir-fries.
Velveting preserves moisture and makes the toughest cuts of meat tender as they cook.
As my dad always says, velveting makes for a better, softer texture for next-level stir-fries.
Simply Recipes / Sarah Crowder
What Is Velveting?
How Do You Velvet Meat?
Velveting is a low-effort, high-reward technique for cooking beef, chicken, pork, and more.
Simply Recipes / Sarah Crowder
Begin by slicing or dicing the meat against the grain.
It doesn’t matter how big or small as long as they’re uniform in size.
Place the meat in a bowl and coat with either of the two velveting mixtures below:
1.
Elise Bauer
Sprinkle approximately 1 teaspoon of baking soda per pound of meat, ensuring that it evenly coats each piece.
Cover the bowl and set it in the refrigerator for 30 minutes.
The baking soda may turn the meat a bright redthats completely normal.
Elise Bauer
It should be thick enough to stick to the meat, but not so thick that it forms clumps.
Though my dad prefers soy sauce for the flavor, water or oil works just fine.
Use roughly two tablespoons of cornstarch and one tablespoon of liquid for every pound of meat.
The goal is to coat the meat with a thin layer of cornstarch slurry without creating a thick batter.
After coating the meat with the slurry, refrigerate it for about 30 minutes.
The rinsing is optionalmy dad keeps his soy sauce-seasoned slurry on for salt and flavor.
The longer it sits, the more tender it will be.
If you opt for this, pat the meat dry after rinsing.
Now it’s ready for the best stir-fry you’ll ever make at home.
