…from the California Kitchen
How you doin’? Joan always orders a particular beef dish when she dines out in Chinese restaurants—it’s called Slippery Beef. It has a very tender texture and a velvety smooth mouth feel.
Have you ever wondered why beef from your Chinese restaurant tastes so moist and tender? It all comes down to a couple of simple Chinese cooking secrets. You can use this process with beef, chicken and pork. The meat always cooks up succulently with tender results every time. These two techniques are easily done at home and will change the way you make stir-fry dishes forever.
Start by tenderizing the beef:
What is velveting? Velveting the meat is the process where you coat the meat in egg white, rice wine vinegar, corn starch and salt and let it marinate for about 30 minutes before cooking. The meat is then briefly cooked in a mixture of boiling water and oil, then strained and dried before stir-frying. It’s a bit complicated but it really works.
How does it work, you ask? This method works by locking in the juices and keeping the meat moist when you cook it over high heat. It is a little more work, but the combination of tenderizing, marinating and quick blanching in hot water ensures moist, succulent, and slippery meat.
Okay, let’s get slippery—the meat, that is—and ready for stir-frying.
ChefSecret: This velveting technique works with any type of meat. Here is a recipe that uses beef stir-frying Chinese restaurant-style.
Quick Wok-Fried Slippery Beef
This was one of the most popular dishes at my China Rose restaurant in Dallas, Texas. Our Chinese food consultant taught us this method at a time we were running a test kitchen while the restaurant was under construction. Every weekday for 6 months we invited 25 people for a free lunch to test all of our recipes and this became a “fan” favorite. Once the beef is tenderized and made slippery it only takes a few minutes to wok-fry for a great chef-made restaurant-quality meal.
Prep time: 15 minutes
Cook time: 6 minutes
Allow about 45 minutes to tenderize and “slippertize.”
Yield: 4 servings
2 tablespoons peanut oil
1 pound beef sirloin, cut into 2-inch strips—tenderized and slippery
1-1/2 cups fresh broccoli florets
1/2 cup red bell pepper, cut into matchsticks
1/2 cups carrots, thinly sliced
1 green onion, chopped
1 teaspoon minced garlic
2 tablespoons soy sauce
2 tablespoons sesame seeds, toasted
Quip of the Day: “Covid has taken its toll on everyone. If you’re depressed and feeling useless, just remember it took 20 years and trillions of misspent dollars and 4 U.S. presidents to replace the Taliban with the Taliban. And you thought you were a loser?”
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