Kitchen Sanctuary · by Nicky Corbishley★ 4.5 (2)
Velveting beef recipe
NUTRITION · PER SERVING35M COOK
CAL 7%·PRO 43%
CARBS 1G2% OF CAL
0G FIBER0G ADDED0G INTRINSIC1G OTHER0G TOTAL SUGAR
FAT 6G35% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A technique for tenderizing tougher or cheaper cuts of beef using baking soda, preparing the meat for stir-fry recipes. A Chinese preparation method, not eaten alone.
componentchinesebeef
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Nutrition & ingredients
Ingredients
serves 4- 400 g (14 oz) rump steak (sliced into thin strips, against the grain (or use stir fry beef strips))
- 1 tsp bicarbonate of soda (baking soda)
At a glance
PER SERVING · TIME 35M
CAL 7%·PRO 43%
CARBS 1G2% OF CAL
0G FIBER0G ADDED0G INTRINSIC1G OTHER0G TOTAL SUGAR
FAT 6G35% OF CAL
2G SAT4G 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
- 5m
- Sodium
- 360mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 352mg
- Calcium
- 4mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 360MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.