Keto Tenderize Beef Recipe & Velveting Technique (Edit recipe)

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.

15 minutes

10 minutes

Difficulty:

Easy

Show nutritional information

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.

by Keto Asian Flavours

Serves: 4

Ingredients

500 grams Beef Flank Steak, thinly sliced and patted dry (see notes)
1.5 tsp Baking Soda, aluminum free
0.5 tsp Sodium Alginate, see notes for substitutions
1 Tbsp Rice Vinegar, unseasoned
1 whole Egg Whites, or 1-2 Tbsp water
2 - 4 cup Avocado Oil, or oil of choice for blanching

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.