Velveting Beef And Broccoli. This method is called velveting in Chinese cooking. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact.
Long strands of noodles like you have in Beef Lo Mein require beef to be cut into similar long thin strips. Add the water and mix until smooth. Plus the addition of broccoli turns Mongolian Beef into an incredible family loved stir-fry.
Slice your meat as thinly as you can while still keeping each slice intact.
Cover and put in the fridge for 30 minutes. Mix well with the ingredients in the beef marinade list. Step 1 - Slice the beef against the grain - this helps the velveting process as it gets into the fibres better. The technique that most Chinese restaurants use to create that tenderised texture we love so much is called velveting.
