My Family’s 2-Ingredient Restaurant Trick Tenderizes Even the Toughest Cuts of Beef

Velveting is a marinating technique that makes tougher cuts of meat more tender as they cook (read: the way to make the most delicious beef ever). The best part is that it’s incredibly easy and relies on two pantry staples: cornstarch and Kikkoman Soy Sauce. 

The act of velveting is marinating uncooked meat in an alkaline mixture, which, in this case, is a cornstarch slurry. Velveting is essential when it comes to cooking tough cuts of meat like flank steak, chicken, and pork. The marinade also works as a way to keep meat from drying out when cooked because it puts a seal on it. 

The technique is centuries-old and originated in China. Because a lot of Thai cooking is influenced by Chinese culture, it became a must in my Thai family’s kitchen, too. It’s the key to getting perfectly cooked meat for stir-fries and recipes like pad see ew. The cornstarch tenderizes the meat and locks in moisture, while the soy sauce adds some extra salty-umami flavor while adding moisture. 

First, slice or dice the meat against the grain in uniform pieces. Next, make a cornstarch slurry by mixing two tablespoons of cornstarch and one tablespoon of Kikkoman Soy Sauce for each pound of meat you’re cooking. Then, add in the meat and mix until the slurry is evenly distributed. Cover and refrigerate for about 30 minutes (or up to two hours). 

Once it’s set, heat a wok (or large pan) on high heat and cook it the meat according to your recipe.

Buy: Kikkoman Soy Sauce, $4.79 for 20 ounces at Amazon

What’s your favorite meat marinade? Tell us about it in the comments below.