Velveting Meat / XO Beef
Velveting Meat / XO Beef

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, velveting meat / xo beef. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Today I'm going to do two things for you. I am going to teach you the technique that Chinese Restaurants and my mum uses to get that super tender. How to tenderise beef (velveting beef). What tenderised beef tastes like - Tenderised beef has a "velvety" texture.

Velveting Meat / XO Beef is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Velveting Meat / XO Beef is something which I have loved my whole life. They’re fine and they look wonderful.

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

The ingredients needed to make Velveting Meat / XO Beef:
  1. Take 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. 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. Make ready 4 - cloves Garlic
  8. Prepare 1 - Thumb of Ginger
  9. Make ready The Velvet Beef
  10. Get 2 - Red Peppers
  11. Prepare 1 Onion
  12. Prepare 1 Handful Mangetout
  13. Make ready 2 tsp- Cooking Oil
  14. Prepare 3 - Large Mushrooms

Great recipe for Velveting Meat / XO Beef. Today I'm going to do two things for you. Velveting How To Make Chinese Restaurant Style Beef and Chicken @ Not Quite Nigella. Velveting meat is a Chinese cooking technique used in Chinese restaurants.

Instructions 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 How To Make Chinese Restaurant Style Beef and Chicken @ Not Quite Nigella. Velveting meat is a Chinese cooking technique used in Chinese restaurants. Velveting meats before stir-frying results in tender, juicy protein coated in a thick, glossy sauce. And all you need is cornstarch. Velveting meat—the practice of marinating slices of meat in egg white, wine, and cornstarch—is a Chinese cooking technique that we've covered here on Serious Eats before.

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