Post by @recipetineats

If you’ve never velveted your beef before, this is going to change your life! Recipe below - N x ❤️ BEEF RICE NOODLES   VELVETED STEAK: 200g/7oz rump steak (US: top sirloin), 3 – 4mm / 1/8" slices, or other steak – see note 1/2 tsp baking soda (bi-carbonate) – NOT baking powder 2 tsp light soy sauce (or tamari GF) STIR FRY: 2 tbsp plain oil 200g / 7 oz Pad Thai-thickness flat rice noodles ~3-4mm (1/8" wide), or other – see note 3 garlic cloves, finely minced with a knife 1/2 onion, sliced 6 – 8 baby boy choy, choi sum stems, Chinese broccoli or other leafy Asian greens, cut into ~ 5cm / 2", separated stem & leaves, cut thick/wide stems lengthways SAUCE - mix: 1 tbsp light soy sauce, or all-purpose soy or tamari (GF) 1 1/2 tbsp dark soy sauce 3 tbsp oyster sauce 2 tsp white sugar 1 tbsp water Pinch white pepper (or black)   1. Tenderise beef – Toss beef with baking soda, leave 20 min. Rinse in colander, shake/pat off excess water (doesn’t need to be completely dry). Toss with soy. 2. Prepare noodles per packet, drain, RINSE under tap water, shake off excess water well (only prep noodles just before using). 3. Heat oil in large pan or wok over high heat. Cook onion 30 sec, then beef until surface changes from red to brown, adding garlic towards end. Add stems, toss 1 min. Add (in this order) leafy part, noodles then sauce. Toss 1 1/2 - 2 min until no sauce left pooled in pan, serve immediately!   Notes: 1. Beef – use any steak cuts. Slow cooking cuts – like chuck, oyster blade, gravy beef (not brisket) – use a slightly heaped 1/2 tsp, leave 35 min. 2. Do not substitute with dark soy sauce, it’s way too intense, use more light soy. 3. Rice noodles – For extra wide ~1cm/0.4″ (Pad See Ew thickness) use 250g/8oz, for vermicelli use 175g / 6oz #recipetineats #ricenoodles #stirfriednoodles #velvetedbeef