Recipe: Tasty Velvet Beef and Broccoli

Velvet Beef and Broccoli. Velvet the beef to make sure you have silky, smooth and tender beef. Velveting is a secret techniques used by Chinese chefs to seal in the moisture of protein while stir-frying. The key ingredients for velveting is corn starch.

Add extra salt and pepper as needed and serve. Here is how you cook it. This is how to tenderise beef with a Chinese restaurant method called "velveting beef". You can cook Velvet Beef and Broccoli using 8 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Velvet Beef and Broccoli

1. Prepare 1 lb of sirloin tip steak, sliced 1/4 inch thick.
2. Prepare 1 tsp of baking powder.
3. It's 4 cloves of garlic, chopped.
4. Prepare 1 of medium onion, sliced.
5. You need 1/4 cup of bamboo shoots, cut into matchsticks.
6. Prepare 2 of small heads broccoli, chopped into bite-sized chunks.
7. You need 2 tbsp of mirin.
8. Prepare 1/4 cup of oyster sauce.

Also used for chicken, it's a simple, highly effective technique using baking soda that transforms economical beef so it's incredibly tender in stir fries and stir fried noodles. It's a quick and easy method that any home cook can do, any night of the week. While brown sauce may be what draws people to beef and broccoli, it is nothing without a the beef. The question is how does your local take out joint get their meat tender while cooking it hot and fast in a wok?

Velvet Beef and Broccoli instructions

1. In a mixing bowl, toss the beef with the baking powder. Cover and put in the fridge for 30 minutes..
2. Pull the beef from the fridge and season it lightly with salt and pepper. Add a splash of veg oil, then sear the beef in a large pan on high heat. Fry for about 3 or 4 minutes until the meat is browned..
3. Add the garlic and onions to the pan and fry for 2 minutes. Add the bamboo shoots and broccoli and fry another 2 minutes. Add the mirin and fry another 2 minutes. Stir in the oyster sauce and 1/4 cup water and let cook a final 3 or 4 minutes until the broccoli is cooked but still has some crunch. Add extra salt and pepper as needed and serve..

Usually to tenderize meat you either need low temperature and a lot of time or extremely high quality beef. Heat a large wok or a large deep skillet over high heat. When oil begins to shimmer, add the garlic and the drained meat. Stir fry, stirring constantly, until meat is no longer pink. Add oil and heat until smoking.

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