Learn a New Method for Cooking the Most Tender Beef Ever
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- Опубликовано: 5 фев 2025
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This is what I think is the best Sichuan beef recipe. Just imagine the most tender meat slices served on top of the silkiest tofu and packed with pungent flavors and beautiful aromas. In this video, I will talk about the original velveting method to tenderize the meat. Once you learn, you can make that soft and succulent beef.
To Marinade the Beef
300 grams of beef, sliced thinly
1/2 tsp of salt
1/4 tsp of ground white pepper
1 egg white
1/4 cup of water
1.5 tbsp of potato starch (Amazon Link - geni.us/potato...)
To Make the Spicy Soup
2 tbsp of oil
1 tbsp of minced ginger
2 tbsp of minced garlic
3 tbsp of diced scallions
2.5 tbsp of Sichuan Dou ban jiang (Amazon Link - geni.us/Sichua...)
8-10 dried red chilies (Amazon Link - geni.us/red-dr...)
1 tbsp of Sichuan peppercorn powder (suggest using 1 tsp if you have never tried this ingredient before) (Amazon Link - geni.us/sichua...)
1/2 tsp of five-spice powder (Amazon Link - geni.us/five-s...)
2 tsp of sugar
1 cup of water
1/2 tbsp of cornstarch
Others
1 package of silken tofu
1 tbsp of minced garlic
1 tbsp of diced scallions
1 tbsp of diced cilantro
2-3 tbsp of hot oil
INSTRUCTIONS
Slice the beef into 1/8 of an inch thick slices. I recommend using the New York strip, flank steak, or sirloin cap.
Marinade the beef with salt, some ground white pepper powder to taste, and one egg white and mix for a few minutes or until the egg white is absorbed. Why use egg white instead of yolk? Egg white is one of the few foods that is naturally alkaline (PH 7.6-9.2), which can raise the pH level of the meat, break down the tough grains, and tenderize the beef. As opposed, egg yolk has a lower pH value, around 6, so it doesn’t do the same job. You can save the egg yolk to make my general Tso’s chicken.
Mix 1/4 cup of water with 1.5 tbsp of potato starch until no lumps. Pour it into the beef in batches and mix until the starch water is absorbed. The starch and egg white will create a soft layer that will wrap around the meat and retain the moisture. This layer has a velvet texture; that’s why the marinade is called velveting.
Once all the starch water is absorbed, I like to add a little bit of dark soy sauce to give the beef a desired brown color. Set it aside.
Pre-boil a pot of water and steam the tofu over high heat for 10 minutes. This recipe requires silken tofu. If you don’t have it, soft tofu will be the second-best option.
Once done, take the tofu out and use a spoon to scoop the tofu into a serving plate. The purpose is to create more surface area, which allows the seasonings to infuse deeper.
Continue to use this pot of water to poach the beef. Turn the heat to the lowest and make sure the water bubbling activity is subtle. Add the beef slices one by one and wait for a couple of minutes or until the meat floats to the top of the water. That is a sign that tells you you did a good job velveting the meat. If you didn’t mix the meat with the marinade long enough, it won’t float.
Take the beef out and set it aside.
Toast the Sichuan peppercorns and dried red chilies in a wok over low heat for a couple of minutes. Then, grind them finely with a blender and set it aside. Although I am using 1 tbsp of Sichuan peppercorns, you should use less, such as 1 tsp, if you have never cooked with this ingredient before; Sichuan peppercorns can be overpowering and ruin the dish.
To the same wok, add oil, minced ginger, garlic, diced scallions, and Sichuan Dou ban jiang, and stir over medium-low heat for a few minutes or until everything becomes bright red.
Continue by adding five-spice powder, sugar, 2/3 of the Sichuan peppercorn, and chili powder. Reserve 1/3 to sprinkle at the end.
Keep stirring for a minute or 2. Quickly mix 1 cup of water with 1/2 tbsp of cornstarch. You can use beef stock if you have some.
Pour the starch water into the wok. Bring it to a simmer and stir until the soup is slightly thickened.
Introduce the beef into the wok and let it simmer for one 1 minute. Taste to adjust the flavor. It should be a lot saltier compared to your normal taste because the tofu doesn’t have that much flavor.
Pour the beef onto the tofu and sprinkle the reserved Sichuan peppercorn chili powder, minced garlic, diced scallions, and cilantro. Heat 2-3 tbsp of oil to smoking hot and pour it on top of the aromatics to activate all the aroma.
Serve with white rice.
This video is excellently done! Wonderful instructions. Outstanding visuals. Free of pesky music. Wish I could give 10 thumbs up!
Wow, thank you!
Agreed.👍👍
Thank you so much! I always love to see your videos, you do so well explaining every step and it's so great that you do not westernize your recipes. I love to expand my taste and you have helped a lot. I hope you are having a great day.
Thank you for showing, & explaining best way to 'silken' that beef!
My family doesn't care for tofu at all.
As for spicy heat foods, our gut cannot handle it.
So, I will be preparing beef exactly the same way.
Then, I'll be boiling good egg noodles.
For us here in the midwest (southern Indiana) That beef, with egg noodles, is a very comforting food.
Thank you.
Have a beautiful day and week. ❤
I made this for dinner tonight; this was absolutely incredible!!! I had such a craving for some delicious Sichuan, and this absolutely ticked all the boxes for me. Thank you for the fantastic video!
Thank you for another wonderful recipe...I love your videos so simple explanation and straight to the point. All you recipes are delicious and you are great teacher.Big hug from Canada ❤
Gosh I wish I could spend a week with you in your kitchen!
When will you publish a cook book? I love all your recipes ❤
As always, a wonderfully clear explanation. Not sure I could handle the heat in this one though.
I absolutely love what a little scientist you are! You are so delightful!!!
Thank you dear Mandy! Your wonderful tutorials are absolutely terrific! Very enjoyable and informative AND FUN!!Thank you dear!😂😅❤😊
I’m a vegetarian, but my family is not. They will love this recipe! My children are huge fans of very spicy and numbing flavors, and they’ll be home soon from college for Thanksgiving. I can’t wait to make this for them. I just know they’ll eat every last bite of tender beef in a delicious sauce, and I’ll be happy with the spicy tofu part of the dish. Thanks again for a clearly written recipe and a detailed explanation for why each step and ingredient is important. You are a great teacher.
Thank you for your explanation of velveting.
Amazing show Mandy thank you for sharing this with us. Have a wonderful day.
Wow I love the sound of this dish, it’s going on my to cook list now, mouthwatering beef
Omg just stop! It's 3am and im going through your recipes and they just keep getting better and better!
Hi Mendy, another beautiful recipe. I watch your reipes from Slovakia and we don´t have ingredients like sihuan pepper but I think I can buy it on the internet. I would love to try this. Sending love ♥
👍👍👍👍👍👍Hi Mandy ! Such a great presenter !! Thank you so much. ❤....Michigan
I'm literally drooling
Incredible! That's another level. Just wish I had the time and the utensils to make it 😂.
Great post 👍.
Looks delicious! I love Sichuan peppercorns. I noticed you didn’t use baking soda this time to tenderize the beef
If I cook beef chuck, I will use baking soda, which is stronger than eggwhite. I am using new York strip, a much tender cut, so egg white is good enough.
That looks so tasty!
Another great and tasteful recipe…….. I have made so many of them and all delicious 😊
Thank you Mandy….looks delish 😋👍🏻😁
always perfect videos..
I can’t wait to try this, it sounds really good
That looks so good!
I'm sold, my salive is dripping, going to make it next week when it's my time to cook dinner.
I cooked it today, my wife and kid love it, thank you !
What a lovely and talented young woman.
MUST try this at home!!!👌 thank you.
Love your recipes. Thank you. ❤❤❤
Oh my that looks heavenly!!! Thank you for sharing awesome, yummy food hacks!! I will try this one too!!
Thanks for the video 👍🏻
Mandy... I LOVE your recipes and techniques. You explain everything so well. Did you study food science or chemistry? I totally get it when you talk about it! Thank You. Marty in New Jersey.
This was really, really good. Better than Mapo Tofu. Thanks.
That New York strip steak has fantastic marbling and is why I buy them and police my favorite Ribeyes 😊.
I always thought of tofu as a meat substitute for vegetarians. Never thought of having it in combination with actual meat lol. Looks good!
in China, tofu is often used along side meat.
@@GNerdful nice! Learn something new everyday! Thanks!
@@xerohcoolThey also feed it to the mothers in China in order to have twins. Than you would get two foo.
order ma po tofu
That looks so good 😊
Will definitely have to give this one a try. Complex recipe simply explained.
Hi!!! I really like your recipe for today. I'm going to try making this real soon.YUMS!!!... Great Video!!!...🦋
Delicious!
I always wondered why my mother used a very similar technique to this. Thank you for this great video. The dish looks amazing. I m definitely inspired and will be trying this.
You are a rockstar
Happy Diwali to you Mandy ❤
I miss your bangs. You looked adorable with them
Your new haircut looks great! And so does this food.
Mandy! Your hairstyle is so nice here!
Oh thank you!
Super ❤️
I want to try soooooo bad :O
Wow super yummmm❤
Looks delicious and beautifully explained as always. Question regarding the cooking time of the beef- is so little time sufficient?
👍 thanks again!! :)
Very similar to mapo tofu looks delicious!
This is quite close to the similar version I had in Xian.
Little tip. The microphone gain seems a little to high on this one. The audio clips in some places.
Is there any way u can make this with out the spicy and salty cause I can't have either of them but I love to eat this kind of foods could u please do a recipe for those of use that can't have it thank u
I am enjoying your wok and your videos so much...thank you! I notice you have an electric pepper mill... I would like to buy one...would you mind recommending a brand? I've had a couple before and they didn't work very well... jammed constantly. Don't want to repeat that mistake 🙄
I have been using this one 2 years and haven't had a problem with it - curatedkitchenware.com/products/electric-pepper-mill-rechargeable
Thanks I didn't see that on your site! Ordered...😊
也太厉害了吧😂😂算创意料理了
Please give us a review of the best đouban jian available in the states.
謝謝 Mindy 老師！
Not sure how long to velvet the meat and how long it takes to rise up in the hot water. How many minutes?
I love your new haircut it suits you.
sweet video. super HD
Mandy, please tell me, how long do I have to marinade the beef before putting it into the water? 🤔
15 - 20 minutes
@@SoupedUpRecipes Thank you! 🍜
I've hauled tons of soybeans and have never consumed tofu that I know of ❤.
i don't like tofu but this meat with long noodles yummy
Yummy 😋
Need to turn down the gain on mic just a bit. Sound is spiking
Any reason why you didn’t use baking soda to tenderize the beef?
what is your opinion about "minus beef browning taste" because its cooked?
awesome recipe chef , please show Xinjiang Lamb recipe please
Here - ruclips.net/video/eh6w-HSQfS8/видео.html
Video is 8 mins long and was posted 4 mins ago (your comment after 3 mins). No way you could have watched this
@@chadstern4954 are you a mathematician ? mind your bussinesssssssss
Another delicious recipe to try - minus the tofu
The Cooking mommy. 🗿
Is this basically Mapo Tofu but with beef?
similar
Can you help me?
We had a Chinese restaurant in my neighbor and he used to serve this chicken thigh in peaces fried with a crunchy batter.
But it's not the one we see it was much more like a normal batter but it tasted amazing.
I did find the flavor with garlic, ginger and sesame oil, but i never found a way to replicate it.
Anyone have any idea on what kind of batter could it be?
Can Pork be substituted, as I can't stomach Beef? Also, can whole eggs be used, or totally omitted, as I can't eat Egg White by itself? I am serious
yes, you can make it with pork loin.
What happened to using baking soda?
@kleetus92, nothing happened.
There are more ways then one to tenderize meat :-)
the "hi everyone" always makes me smile :D
BTW, I always used baking soda for velvetting, making my chicken and meat super tender, does your method work the same? because sometimes you can still get an aftertaste of baking soda, which is not nice
Goddamn that looks amazing
Your microphone is running too hot-as soon as you say something excitedly the audio distorts. Just lower your microphone, then compress the audio and raise the gain after the fact.
I think it sounds really good are you an audio expert or something ?
@@mbanana4566 I am but one need not be an expert to know this. I’m explaining it because I realize not everyone understands it and I don’t think creator or audience wouldn’t want better videos.
@@thegoodgeneral yes true you are right, it is peaking im the beginning, better to turn down the gain
Could you perhaps explain what compressing the audio and raising the gains means for the plebes in the audience?
@@TheBarbieWitch the gain is the input level - so if you hear crackling that means they have the gain set too high on whatever they are recording on - a compressor evens out your audio (so you will have consistent audio). A compressor is definitely not needed for this kind of video that guy just wants to be rude.
Make sure to THOROUGHLY wash the meat before marinade. Get all that blood and myoglobin out. One tablespoon of baking soda in the marinade does a WAY better job at tenderizing the meat and truly giving it that fluffy, tender texture. I usually rinse the meat after marinating. Then I’ll add a little oil, corn starch, and fry it quickly; portion out your meat into small parts and fry no more than 30-45 seconds each. By that time it is done cooking, but still very soft and tender, it may even be slightly slightly red still. It will complete cooking when you add it to the vegetables on the pan or wok. That is possibly the most important part to keeping it soft. If your meat is super thin like in this video you’ll only need to fry in oil for 30 seconds at most.
Not sure why you posted this. It's not merely a different method. It's a different recipe.
Mandy, this looks so good😋. I'm afraid I would need some new equipment to make this though. Would it be okay to just serve the beef with only rice? I've never had tofu, and it sounds like it doesn't really add much flavor.
Rice has no flavor too. Of course you can eat it with rice, quinoa, etc.
You can put tofu in microwave to steam it.
The only brand I’ve tried that is truly silken is azumaya brand silken tofu. Others might state silken but it’s more soft. Big difference if you know about tofu. I stopped ordering agedashi tofu at restaurants because too many are using soft tofu instead of silken. It’s not the same.
@@LT-pp1je thank you.
👍💜👍💜
So, the secret to tender beef is to buy one of the most tender, (and expensive) cuts of beef? Reminds me of the old Steve Martin routine “You can be a millionaire and never pay taxes!” Step one, “First, get a million dollars.”
You gotta adjust your white balance. You look like Veruca Salt! Haha
No one can afford nystrip,especially to slice up.
This method will also work with beef chuck, which is a more affortable cut and it come out just as tender.
Like
Marry me. Please. I will be the happiest man alive and kearn how to cook for you for the rest of our lives.
Sorry. More work, morw dishes to wash...
Why you cut your long hair? 💇🏻
I unsubscribe because you cut your hair goodbye forever
Leave Animals off the menu.
How many guys have asked you to marry them?
Picking an expensive and tender cut to show an efficient method for tenderizing meat. What?
barf
Any suggestions for a replacement for the Tofu?
steamed eggplant, and tear the eggplant apart.
@@SoupedUpRecipes Thank you so much! I'm looking forward to making something like this!