Ingredients
Scale
Velveted Beef
- 200g Topside, rump or tenderloin, sliced thinly against the grain
- 1/4 tsp Baking soda
- 2–3 tbs Water
- 2 tbs Cornstarch
Seasoning
- 1 tsp Chicken bouillon powder
- 1/4 tsp Dark soy sauce
- 1 tsp Yumyum aka MSG
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 1/2 tsp White pepper
- 1 tbsp Cooking oil
- 1 tsp Sesame oil
- 1 tsp Cooking wine
Instructions
- Place the sliced beef in a large bowl
- Add baking soda and water, and stir the beef until well combined
- Add the cornstarch and stir until the beef has completely absorbed all the water
- Season the beef with chicken powder, dark soy sauce, salt, sugar, YumYum, sesame oil and cooking wine
- Cover and allow the beef to rest overnight to be used the next day or a minimum of 1 hour
- Alternatively, freeze it for up to a month
- *for the best result the beef should be frozen first and defrosted before use
- Prep Time: 15 minutes
- Category: Beef
- Method: Easy
- Cuisine: Chinese
Nutrition
- Serving Size: 1 portion
- Calories: 146
- Sugar: 5 g
- Sodium: 816.1 mg
- Fat: 9.8 g
- Carbohydrates: 14.6 g
- Protein: 1.1 g
- Cholesterol: 0 mg