The Woks of Life · by Bill★ 5.0 (115)
How to Velvet Beef for Stir-fry
NUTRITION · PER SERVING90M COOK
CAL 11%·PRO 46%
CARBS 2G3% OF CAL
0G FIBER0G SUGAR2G OTHER
FAT 13G53% OF CAL
4G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Technique guide for velveting beef to make tender stir-fry pieces. Slice, marinate in cornstarch and seasonings, then cook to restaurant quality.
componentchinesebeefdairy free
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Nutrition & ingredients
Ingredients
serves 4- 1 pound beef flank steak or chuck steak ((sliced against the grain))
- 1 teaspoon baking soda
- 1/4 cup water (1/4 cup (60 ml) per pound)
- 2 teaspoons vegetable oil
- 2 teaspoons oyster sauce or soy sauce
- 2 teaspoons cornstarch
- 2 teaspoons Shaoxing Wine ((Optional))
At a glance
PER SERVING · TIME 90M
CAL 11%·PRO 46%
CARBS 2G3% OF CAL
0G FIBER0G SUGAR2G OTHER
FAT 13G53% OF CAL
4G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h 30m
- Sodium
- 456mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 378mg
- Calcium
- 6mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 90M
- SODIUM
- 456MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.