Are you tired of stir‑fry beef that turns out tough or dry? You’re not alone! Many home cooks struggle with that exact problem. But what if there was a simple technique that could transform even cheaper, leaner beef cuts into soft, juicy stir‑fry perfection? That’s where velveting beef comes in.
In this post, I’ll show you how to velvet beef the right way, walk you through all the steps, and explain why it matters, especially when using premium beef from Gingin Grass Fed. By the end, you’ll know exactly how to make your stir‑fries tender, succulent, and irresistibly satisfying.
What Exactly Is Velveting Beef?
Before we jump into the how-to, let’s clear up what velveting means.
Velveting Beef Defined
Velveting is a cooking technique rooted in Chinese cuisine that helps keep meat moist and tender during quick, high‑heat stir‑frying.
In practice, velveting usually involves coating thin slices or strips of beef with a mixture of starch (like cornstarch or potato starch), sometimes egg white, oil, and optional seasonings. Then the meat is briefly “pre‑cooked”, either by a quick dunk/blanch in hot oil or water, before stir‑frying.
This coating acts as a protective barrier that locks in juices, prevents over‑cooking, and gives the beef a soft, silky texture.
Step-by-Step: How to Velvet Beef (Detailed Home Cook Guide)
Here’s a detailed, easy-to-follow guide you can use right in your kitchen.
Prepping Your Beef
- Choose your cut (e.g. flank, rump, chuck).
- Use a sharp knife and slice thinly against the grain to shorten muscle fibres.
- If the cut has thick membranes or big chunks of fat, trim them off, they don’t velvet well.
Method 1: Baking Soda Tenderise
- Place the beef strips in a bowl.
- Sprinkle about 1 tsp of baking soda per ~500 g of beef.
- Rub the soda thoroughly into the meat.
- Cover and refrigerate for around 30 minutes.
- Rinse well under cold water, make sure to remove all baking soda, or your beef may taste off.
- Pat dry with paper towels.
Now your beef is tender. Ready to be marinated or stir‑fried.
Method 2: Starch (Cornstarch) Slurry Velveting
- In a separate bowl, mix up your velveting slurry: roughly 2 tsp cornstarch + 1–2 tsp of oil or rice wine or soy + optional egg white + a small pinch of salt. Add a splash of water if needed for a thin but even coating.
- Add the sliced beef to the slurry, and use your hands to coat evenly.
- Cover and refrigerate for about 20–30 mins (some people leave it up to 1 hour).
- Heat a wok or skillet with a little oil or water, or get ready to blanch, then quickly “pass‑through” the meat: dunk or sear slices briefly just until the coating sets. That usually takes under a minute.
- Remove the meat, drain or pat dry, and reserve until you’re ready to stir‑fry with the rest of your ingredients.
Why You Should Try Velveting Beef, and Choose Gingin Grass Fed
Velveting beef offers a straightforward, powerful solution to a common cooking problem: dry, chewy meat in stir-fries. By sealing in moisture and protecting meat from harsh heat, this technique gives you soft, silky beef with every cook.
When you start with high-quality beef like ours from Gingin Grass Fed, the results improve even more, richer flavour, better texture, and a dish you’ll proudly serve to family or friends.
If you’re ready to take your stir-fry game up a notch, give velveting a go next time. You might never look back.
We at Gingin know that great meals start with great meat, and we’re passionate about bringing you beef worthy of your kitchen and your table.
Call us now to get a quote and order your grass‑fed beef for velveting. Call (08) 6186 5450 to handle all your velveting beef needs in your area with Gingin Grass Fed.
FAQs
What cuts of beef benefit most from velveting?
Cuts like rump, flank, round, chuck, or skirt steak, especially lean or tougher cuts, benefit most. These cuts respond well to velveting, transforming into tender strips ideal for stir‑fry.
Do I always need to use baking soda?
No. Baking soda is one method for tenderising. Alternatively, you can use a starch‑based slurry (cornstarch, potato starch) combined with oil or wine to achieve the velveting effect, especially if you aim more for silky texture than internal tenderness.
Can I velvet beef ahead of time?
Yes, you can slice and apply the velveting mixture, then refrigerate (covered) for a few hours. If using baking soda, make sure to rinse and dry before cooking. If using starch slurry, you can hold the coated beef (preferably sealed) and use it within a day or two for best results.
What happens if I skip the pre‑cook step after coating?
If you don’t briefly sear or blanch the velveted beef, the protective coating might not properly “set.” The result can be meat that sticks, releases moisture, or fails to achieve that signature velvety texture.
Can I velvet other proteins besides beef?
Absolutely. Velveting work well with chicken, pork, seafood (shrimp, scallops), tofu, basically, any protein you plan to quickly stir‑fry at high heat. The technique adapts well, though timing and thickness might vary slightly.