Velveting Meat / XO Beef
Velveting Meat / XO Beef

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, velveting meat / xo beef. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Velveting Meat / XO Beef is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Velveting Meat / XO Beef is something which I’ve loved my whole life. They are fine and they look wonderful.

Now to finish velveting the meat. 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. For years I watched my mother "velvet" beef and chicken neither of us knowing what the term was but happy that the beef and chicken that we ate was soft in texture-I guess.

To get started with this recipe, we must prepare a few ingredients. You can have 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:
  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. Take 2 tbsp- Corn Starch/ Fine White Cornflour, this is the real star that will soften the meat
  4. 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
  5. Make ready For The Stirfry:
  6. Prepare 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. Take 4 - cloves Garlic
  8. Make ready 1 - Thumb of Ginger
  9. Get The Velvet Beef
  10. Take 2 - Red Peppers
  11. Make ready 1 Onion
  12. Make ready 1 Handful Mangetout
  13. Get 2 tsp- Cooking Oil
  14. Take 3 - Large Mushrooms

It refers to the coating of meat pieces in cornstarch, egg whites, wine, and other seasonings such as garlic and soy sauce, to make it more tender. Learning how to velvet meat is as integral to Chinese cooking as say, browning meat is for the French or Italian. The traditional method for velveting beef is to pass the meat through hot oil (essentially deep frying) which is literally referred to as zǒu yóu (走油) in Mandarin or "jau yau" in Cantonese. In most cases, we prefer to sear the meat in a hot wok, since having a wok full of oil at home is simply not practical.

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.

The traditional method for velveting beef is to pass the meat through hot oil (essentially deep frying) which is literally referred to as zǒu yóu (走油) in Mandarin or "jau yau" in Cantonese. In most cases, we prefer to sear the meat in a hot wok, since having a wok full of oil at home is simply not practical. Image by Shao Z./Serious Eats Lastly, adding the chicken a few minutes before the dish is complete allows the meat to heat up to the same temperature as the rest of the meal without prolonged exposure to more heat (which will create a loss of moisture and a tougher texture). The velveting process ensures tender, silky pieces of meat in your stir-fry. I've already covered how to velvet beef and how to velvet chicken on the blog, so how is velveting pork different?

So that is going to wrap this up with this special food velveting meat / xo beef recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!