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Wednesday 14 October 2026 21:52:19 GMT
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Chinese Velvet Beef 🥩 Super Tender, No Baking Soda Needed! No baking soda, no deep-frying—just tender, juicy beef with ginger, garlic and a sizzling onion finish. Perfect with a bowl of rice! INGREDIENTS • 400g beef steak, such as sirloin or rump • 1 tsp minced ginger • 2 garlic cloves, minced • ½ tsp freshly ground black pepper • ¼ tsp white pepper • 1 tbsp oyster sauce • 1 tbsp light soy sauce • 1½ tbsp cornstarch • 1 tbsp cooking oil, plus a little to finish • ½ onion, thinly sliced • 2 spring onions, cut into short lengths • Salt, if needed METHOD 1. Freeze the beef for about 1 hour until slightly firm, then slice very thinly against the grain. 2. Mix with the ginger, garlic, black pepper, white pepper, oyster sauce and soy sauce. Add the cornstarch gradually, mixing well, then mix in the oil. 3. Set a steaming rack inside a wok. Add enough water for steaming, keeping it below the plate. Place a heatproof plate on the rack, bring the water to the boil and preheat the plate for 2 minutes. 4. Spread the beef over the plate in a thin, even layer, separating the slices. Cover and steam for about 5 minutes, or until just cooked through. Timing depends on thickness and how much the slices overlap. 5. Carefully remove the plate, keeping all the juices. Empty and dry the wok. 6. Heat a carbon-steel or stainless-steel wok until very hot, then turn off the heat. Immediately spread the onion and spring onions across the bottom. Place the beef on top and pour over the reserved juices. 7. Let the residual heat bring out the onion aroma. Finish with a small drizzle of oil and salt if needed. Serve straight away with steamed rice! #SteamedBeef #VelvetingBeef #ChineseCooking #BeefRecipe #EasyRecipes
Chinese Velvet Beef 🥩 Super Tender, No Baking Soda Needed! No baking soda, no deep-frying—just tender, juicy beef with ginger, garlic and a sizzling onion finish. Perfect with a bowl of rice! INGREDIENTS • 400g beef steak, such as sirloin or rump • 1 tsp minced ginger • 2 garlic cloves, minced • ½ tsp freshly ground black pepper • ¼ tsp white pepper • 1 tbsp oyster sauce • 1 tbsp light soy sauce • 1½ tbsp cornstarch • 1 tbsp cooking oil, plus a little to finish • ½ onion, thinly sliced • 2 spring onions, cut into short lengths • Salt, if needed METHOD 1. Freeze the beef for about 1 hour until slightly firm, then slice very thinly against the grain. 2. Mix with the ginger, garlic, black pepper, white pepper, oyster sauce and soy sauce. Add the cornstarch gradually, mixing well, then mix in the oil. 3. Set a steaming rack inside a wok. Add enough water for steaming, keeping it below the plate. Place a heatproof plate on the rack, bring the water to the boil and preheat the plate for 2 minutes. 4. Spread the beef over the plate in a thin, even layer, separating the slices. Cover and steam for about 5 minutes, or until just cooked through. Timing depends on thickness and how much the slices overlap. 5. Carefully remove the plate, keeping all the juices. Empty and dry the wok. 6. Heat a carbon-steel or stainless-steel wok until very hot, then turn off the heat. Immediately spread the onion and spring onions across the bottom. Place the beef on top and pour over the reserved juices. 7. Let the residual heat bring out the onion aroma. Finish with a small drizzle of oil and salt if needed. Serve straight away with steamed rice! #SteamedBeef #VelvetingBeef #ChineseCooking #BeefRecipe #EasyRecipes
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