date: 2020-07-29T21:08:30.162Z image: https://img-global.cpcdn.com/recipes/0c3ad860e32f3fbc/751x532cq70/velveting-meat-xo-beef-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/0c3ad860e32f3fbc/751x532cq70/velveting-meat-xo-beef-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/0c3ad860e32f3fbc/751x532cq70/velveting-meat-xo-beef-recipe-main-photo.jpg author: Edward Estrada ratingvalue: 4.8 reviewcount: 45494 recipeingredient: - " For Velveting the meat" - "400 g Beef Any cut will do even cheap ones as velveting with make even the toughest cuts soft although saying that Im using sirloin awks" - "2 tbsp Corn Starch Fine White Cornflour this is the real star that will soften the meat" - "2 tbsp Chinese Cooking Wine this will help add flavour and help the cornflour stick to the beef also itll probably help the meat tenderize too but Im not too sure" - " For The Stirfry" - "2 tbsp XO Sauce this is the real MVP of the show packed with so much umami you dont know what to do" - "4 cloves Garlic" - "1 Thumb of Ginger" - " The Velvet Beef" - "2 Red Peppers" - "1 Onion" - "1 Handful Mangetout" - "2 tsp Cooking Oil" - "3 Large Mushrooms" recipeinstructions: - "1. Firstly we can start by thinly slicing the beef." - "2. In a bowl add the beef and equal parts cooking wine and cornflour 2tbsp should be adequate, then mix together ensuring beef is coated." - "3. Set the mixture aside for 30mins minimum and that's half the velveting done. Now we can concentrate on prepping the stir fry." - "4. 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." - "5. Chop the peppers, onions and mushrooms then put it into a bowl with the mangetout whole and prep is done." - "6. 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." - "7. Get a fresh frying pan and bring it to a high heat then add the oil." - "8. When the pan is smoking hot add the garlic and ginger then mix." - "9. 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." - "10. Once the veggies start softening a lil add the beef and stirfry!" - "11. 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." categories: - Recipe tags: - velveting - meat - katakunci: velveting meat nutrition: 273 calories recipecuisine: American preptime: "PT30M" cooktime: "PT48M" recipeyield: "4" recipecategory: Lunch ---  Hey everyone, it's Louise, welcome to our recipe page. Today, we're going to prepare a distinctive dish, velveting meat / xo beef. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious. Velveting Meat / XO Beef is one of the most popular of current trending meals in the world. It is simple, it's fast, it tastes delicious. It is appreciated by millions daily. They're fine and they look wonderful. Velveting Meat / XO Beef is something which I have loved my entire life. 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. Velveting meat is a Chinese cooking technique used in Chinese restaurants. The process of velveting is one where you marinate raw meat to tenderise it in cornstarch and egg white or bicarb to give it a soft, velvety texture. To get started with this particular 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 cook it. ##### The ingredients needed to make Velveting Meat / XO Beef: 1. Make ready For Velveting the meat: 1. 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 1. Make ready 2 tbsp- Corn Starch/ Fine White Cornflour, this is the real star that will soften the meat 1. Take 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 1. Take For The Stirfry: 1. Make ready 2 tbsp- XO Sauce, this is the real MVP of the show packed with so much umami you don't know what to do 1. Get 4 - cloves Garlic 1. Prepare 1 - Thumb of Ginger 1. Take The Velvet Beef 1. Make ready 2 - Red Peppers 1. Make ready 1 Onion 1. Prepare 1 Handful Mangetout 1. Get 2 tsp- Cooking Oil 1. Prepare 3 - Large Mushrooms How to make the meat in your home made stir fry soft and silky like the restaurants! 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. Typically, after the meat is marinated, it is quickly blanched in a bath of hot oil and then drained, at which point it's ready to be. Velveting meats before stir-frying results in tender, juicy protein coated in a thick, glossy sauce. ##### Instructions to make Velveting Meat / XO Beef: 1. 1. Firstly we can start by thinly slicing the beef. 1. 2. 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. 3. Set the mixture aside for 30mins minimum and that's half the velveting done. Now we can concentrate on prepping the stir fry. 1. 4. 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. 5. Chop the peppers, onions and mushrooms then put it into a bowl with the mangetout whole and prep is done. 1. 6. 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. 7. Get a fresh frying pan and bring it to a high heat then add the oil. 1. 8. When the pan is smoking hot add the garlic and ginger then mix. 1. 9. 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. 10. Once the veggies start softening a lil add the beef and stirfry! 1. 11. 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. Typically, after the meat is marinated, it is quickly blanched in a bath of hot oil and then drained, at which point it's ready to be. 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 Best-Kept Chinese Restaurant Secret. One of my favorite things about American Chinese food is how easy it is to eat: the pieces How to make chicken and beef tender for stir-fries - Wholesome Cook. So that is going to wrap it up with this special food velveting meat / xo beef recipe. Thank you very much for your time. I'm sure you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!