Any time you have eaten Asian food, you've likely noticed that the meat is very thin sliced and nearly melt in your mouth. There's a reason for that, aside from economics. The secret to the tender meat is called Meat velveting, which is a method of tenderizing cheap cuts of meat, that may otherwise be tough and tasteless. I've never actually seen a written recipe for this marinating formula, but have read about the process and developed a recipe that works well for me. The meat can be cooked in bean sauce or boiled and added on top when serving. The meat can be added to your favorite stir fry or used in casseroles. The method definitely does not have to be limited to Asian food preparations.
1 T. Corn Starch
1 Egg White
1 tsp. White Wine or White Wine Vinegar
Whisk the ingredients together until smooth. Cut the meat in very thin slices at an angle rather than straight slices. Place thin sliced meat into a plastic zip bag or sealable container. Pour the tenderizing mixture over the meat, making sure all pieces are coated. Allow to marinate at least 4 hours. When ready to use, boil in just enough water to prevent the meat from burning. Boil 2-3 minutes. Or, just add to the bean sauce and cook 5 minutes longer until the meat is cooked through.
Suggested Uses: The thin sliced, tenderized meat can be used for making Jerky, added to your favorite stir fry, added to omelets, tacos or used for French dip Sandwiches.
Refer to the link for making your own savory Bean Sauce:
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