Keto Tenderize Beef Recipe & Velveting Technique
The velveting technique is a Chinese cooking method of marinating and pre-cooking meat and seafood. It’s a technique often used for stir frying, but it can also be used for noodle soups. Traditionally, the technique starts with a cornstarch slurry, and then blanched in simmering water or oil to set the coating. For my keto experiment, I tested out different ingredients to replace cornstarch, and have used different cooking techniques to see if velveting beef is possible using keto ingredients. Watch my video to see why I prefer to use one keto friendly ingredient over another.
Ingredients
- 500 grams500 grams500 grams Beef Flank Steak, thinly sliced and patted dry (see notes)
- 1.5 tsp1.5 tsp1.5 tsp Baking Soda, aluminum free
- 0.5 tsp0.5 tsp0.5 tsp Sodium Alginate, see notes for substitutions
- 1 Tbsp1 Tbsp1 Tbsp Rice Vinegar, unseasoned
- 1 whole1 whole1 whole Egg Whites, or 1-2 Tbsp water
- 2 - 4 cup2 - 4 cup2 - 4 cup Avocado Oil, or oil of choice for blanching
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- To a large bowl, add in the sliced beef (pork, poultry, or seafood). Set aside.
- In another bowl, add in the aluminum free baking soda, followed by the sodium alginate (see notes for substitutions), and unseasoned rice vinegar. Mix well until combined.
- Add in the egg white or 1-2 Tbsp of water. Whisk well without making the mixture too frothy.
- Add the mixture to the beef and evenly coat each piece using your hands. Mix all the ingredients thoroughly and refrigerate for 30 minutes to 1 hour.
- To a saucepan on medium heat, add in 2-4 cups of oil. When the oil is hot, blanch the meat for about 30 seconds, working in small batches.
- Remove the beef with a slotted spoon and drain the oil on a rack. Refrigerate for later use, or use immediately as per recipe for stir frying.
Notes
Beef flank steak, top sirloin steak or top round steak are all good choices for velveting and stir frying. The velveting technique will also work on pork, poultry or seafood.
Sodium alginate substitution: 1 Tbsp gum arabic, or ½ tsp xanthan gum or ¼ tsp guar gum.
Add a Note
My Notes:
About This Recipe
This is our estimate based on online research. | |
Calories: | 1285 |
Fat: | 125 g |
Carbohydrates: | 0 g |
Protein: | 31 g |
Cholesterol: | 462 g |
Sodium: | 502 mg |
Fiber: | 0 g |
Sugars: | 0 g |
Calculated per serving. |
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