Velveting Technique - Why Your Beef Is Never as Tender as Chinese Restaurants!

Name: Velveting Technique - Why Your Beef Is Never as Tender as Chinese Restaurants!
Total time: 35 min
Ingredients: 350 g + 2 tbsp + 1 ½ cups Beef; ¼ tsp Salt; ¼ tsp White pepper powder; ¼ tsp Garlic powder; 1 Egg; 1 tbsp Soy sauce; 2 ½ tbsp Cornstarch; 227 g Bean sprout; 2 tbsp Oil to stir fry; 4 cloves Garlic, crushed diced; 1–2 tbsp Red chili flakes or powder; 1 tbsp Doubanjiang; 7 Chili pepper, diced; 85 g Celery; ½ tbsp Sichuan peppercorn powder

By Souped Up Recipes · 35 min

Ingredients

Beef350 g + 2 tbsp + 1 ½ cups
Salt¼ tsp
White pepper powder¼ tsp
Garlic powder¼ tsp
Egg1
Soy sauce1 tbsp
Cornstarch2 ½ tbsp
Bean sprout227 g
Oil to stir fry2 tbsp
Garlic · crushed diced4 cloves
Red chili flakes or powder1–2 tbsp
Doubanjiang1 tbsp
Chili pepper · diced7
Celery85 g
Sichuan peppercorn powder½ tbsp

Video instructions

Follow the creator's official video for the method and cooking instructions.

Watch the recipe video

More recipes with

Garlic Egg Beef Celery Bean sprout

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app