Velveting Meat / XO Beef
Velveting Meat / XO Beef

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, velveting meat / xo beef. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Velveting Meat / XO Beef is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Velveting Meat / XO Beef is something that I’ve loved my whole life. They are nice and they look fantastic.

How to tenderise beef (velveting beef). The fibres are softened so you get less "meaty" texture, which is why I only use this technique to tenderise strips of meat and not cubes or steaks. Today I'm going to do two things for you.

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

The ingredients needed to make Velveting Meat / XO Beef:
  1. Take For Velveting the meat:
  2. Make ready 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. Prepare 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. Make ready For The Stirfry:
  6. Get 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. Get 1 - Thumb of Ginger
  9. Take The Velvet Beef
  10. Take 2 - Red Peppers
  11. Take 1 Onion
  12. Take 1 Handful Mangetout
  13. Prepare 2 tsp- Cooking Oil
  14. Take 3 - Large Mushrooms

Velveting meats before stir-frying results in tender, juicy protein coated in a thick, glossy sauce. And all you need is cornstarch. Velveting is a Chinese cooking technique commonly used in stir-frying. 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.

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.

Velveting meat is a gentle approach to meat cookery, and one that prevents the fibres of the meat from tightening and toughening. It's just a marathon of wet mouth noises. Chinese Restaurant's have the softest most tender beef you will find. They use a process called 'Velveting' to tenderize the meat I have been experimenting with other methods of velveting, and I have found that the baking soda method is hands down the best way to tenderize. One of my favorite things about American Chinese food is how easy it is to eat: the pieces are bite-sized, the flavors are addictive, and the meat is always tender and easy to chew.

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