Name: The SECRET to Tender Beef: Velveting Beef
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: 200g Topside, rump or tenderloin, sliced thinly against the grain; 1/4 tsp Baking soda; 2-3 tbs Water; 2 tbs Cornstarch; 1/2 tsp Chicken bouillon powder; 1/4 tsp Dark soy sauce; 1/2 tsp Yumyum aka MSG; 1/4 tsp Salt; 1/2 tsp Sugar; 1/4 tsp White pepper; 1 tbsp Cooking oil; 1 tsp Sesame oil; 1 tsp Cooking wine

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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

200g Topside, rump or tenderloin, sliced thinly against the grain

The SECRET to Tender Beef: Velveting Beef

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