Velveting Meat / XO Beef
Velveting Meat / XO Beef

Hey everyone, it is John, welcome to my recipe site. Today, we’re going to make a special dish, velveting meat / xo beef. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Velveting Meat / XO Beef is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Velveting Meat / XO Beef is something that I’ve loved my whole life. They’re fine and they look wonderful.

Now to finish velveting the meat. This is how to tenderise beef with a Chinese restaurant method called "velveting beef". 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.

To get started with this particular recipe, we have to prepare a few ingredients. You can have velveting meat / xo beef using 14 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Velveting Meat / XO Beef:
  1. Make ready For Velveting the meat:
  2. Get 400 g- Beef Any cut will do even cheap ones, as velveting with make even the toughest cuts soft, although saying that, I'm using sirloin awks
  3. Get 2 tbsp- Corn Starch/ Fine White Cornflour, this is the real star that will soften the meat
  4. Make ready 2 tbsp- Chinese Cooking Wine, this will help add flavour and help the cornflour stick to the beef, also it'll probably help the meat tenderize too but I'm not too sure
  5. Get For The Stirfry:
  6. Prepare 2 tbsp- XO Sauce, this is the real MVP of the show packed with so much umami you don't know what to do
  7. Prepare 4 - cloves Garlic
  8. Make ready 1 - Thumb of Ginger
  9. Prepare The Velvet Beef
  10. Make ready 2 - Red Peppers
  11. Take 1 Onion
  12. Take 1 Handful Mangetout
  13. Make ready 2 tsp- Cooking Oil
  14. Prepare 3 - Large Mushrooms

The process of velveting is one where you marinate raw meat to tenderise it in cornstarch and egg white or bicarb to give it a soft, velvety texture. For years I watched my mother "velvet" beef and chicken neither of us knowing what the term was but happy that the beef and chicken that we ate was soft in texture-I guess. Toss the sliced beef with the baking soda. Velveting is a Chinese cooking technique commonly used in stir-frying.

Steps to make Velveting Meat / XO Beef:
    1. Firstly we can start by thinly slicing the beef.
    1. In a bowl add the beef and equal parts cooking wine and cornflour 2tbsp should be adequate, then mix together ensuring beef is coated.
    1. Set the mixture aside for 30mins minimum and that's half the velveting done. Now we can concentrate on prepping the stir fry.
    1. Finely chop the ginger there's no need to peel it, I've never peeled ginger, also crush and chop the garlic and put them into the same bowl.
    1. Chop the peppers, onions and mushrooms then put it into a bowl with the mangetout whole and prep is done.
    1. Now to finish velveting the meat. After the meat has sat for 30 minutes, bring a pan of water to boiling point then add the beef and bring to boil again for 3-5 mins, then drain and we're ready for stir fry! Also, you could fry the meat in 2 inches of oil it works the same but that's fat.
    1. Get a fresh frying pan and bring it to a high heat then add the oil.
    1. When the pan is smoking hot add the garlic and ginger then mix.
    1. Before ginger and garlic start browning, add all the veggies and start stir-frying this is going to happen quickly because the pan is going to be very very hot.
    1. Once the veggies start softening a lil add the beef and stirfry!
    1. Now add 2 tbsp of XO and mix that baby in then take in those smells. If it seems a lil dry add some water then fry until a thick sauce is formed then you're done. Enjoy with a bowl of rice of something.

Meat or seafood are marinated in a mixture of egg white, cornstarch and rice wine, and then briefly blanched in oil or water before finishing off in the stir-fry process with other ingredients. The traditional method for velveting beef is to pass the meat through hot oil (essentially deep frying) which is literally referred to as zǒu yóu (走油) in Mandarin or "jau yau" in Cantonese. In most cases, we prefer to sear the meat in a hot wok, since having a wok full of oil at home is simply not practical. Image by Shao Z./Serious Eats Lastly, adding the chicken a few minutes before the dish is complete allows the meat to heat up to the same temperature as the rest of the meal without prolonged exposure to more heat (which will create a loss of moisture and a tougher texture). The Chinese technique of velveting meat is an oft-used yet underappreciated one.

So that’s going to wrap it up for this special food velveting meat / xo beef recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!