Andy Cooks | Velveting Beef (The Proper Way) @andy_cooks | Uploaded June 2024 | Updated October 2024, 7 hours ago.
Velveting Beef (The Proper Way)
Ingredients:
- Beef (topside or chuck), sliced into thin strips against the grain
- Baking soda (1 tablespoon per 1 kg of meat)
- Water (3 tablespoons)
Instructions:
1. Slice the beef into thin strips against the grain.
2. Add 1 tablespoon of baking soda for every 1 kg (2.2 lbs) of meat.
3. Add 3 tablespoons of water and mix really well.
4. Leave the beef in the fridge for 30-45 minutes.
5. Rinse the beef well under cold water.
6. Drain well and leave to dry for a few minutes in a colander.
7. Marinate with whatever you fancy.
8. Wok fry as you would normally.
Worth noting: This method works best with tough cuts of beef like topside or chuck. The texture of the cooked meat is very different from a cooked steak, so it is best used when wok frying meat with other vegetables and sauces.
#shorts #shortsvideo #beef #wok
Velveting Beef (The Proper Way)
Ingredients:
- Beef (topside or chuck), sliced into thin strips against the grain
- Baking soda (1 tablespoon per 1 kg of meat)
- Water (3 tablespoons)
Instructions:
1. Slice the beef into thin strips against the grain.
2. Add 1 tablespoon of baking soda for every 1 kg (2.2 lbs) of meat.
3. Add 3 tablespoons of water and mix really well.
4. Leave the beef in the fridge for 30-45 minutes.
5. Rinse the beef well under cold water.
6. Drain well and leave to dry for a few minutes in a colander.
7. Marinate with whatever you fancy.
8. Wok fry as you would normally.
Worth noting: This method works best with tough cuts of beef like topside or chuck. The texture of the cooked meat is very different from a cooked steak, so it is best used when wok frying meat with other vegetables and sauces.
#shorts #shortsvideo #beef #wok
