The velvet steak with Korean chili butter recipe uses the velveting technique, typically used for stir-fries, but I decided to try it on pan-fried top sirloin steaks, and my experiment was a great success! The theory behind velveting is that the egg white, cornstarch, and rice wine mixture coats the surface of the meat, locking in moisture and giving it a tender, velvety texture. Top sirloin is lean and doesn't have a lot of fat, but these steaks — thanks to the velveting — were unbelievably juicy! Serve it with rice or pasta to soak up the juices.
Ingredients
- 3 tablespoons rice wine , sake
- 2 large egg whites
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
Instructions
-
1
Whisk rice wine, egg whites, cornstarch, and soy sauce together in a bowl until marinade is very smooth and foamy.
-
2
Trim silver skin from sirloin steaks. Place steaks between 2 pieces of heavy plastic wrap on a cutting board. Firmly pound steaks with the smooth side of a meat mallet to a 1/4-inch thickness. Transfer steaks to a rimmed plate; lightly season both sides with kosher salt.
-
3
Pour rice wine marinade over steaks; flip several times to ensure they are well coated on both sides. Cover with plastic wrap. Marinate in the refrigerator for 6 to 12 hours, flipping once or twice while marinating.
-
4
Combine butter, 2 tablespoons green onions, chili paste, and 1/4 teaspoon salt in a small bowl; taste and adjust ingredients if needed. Set aside at room temperature or in the refrigerator until chili butter is needed.
-
5
Remove steaks from the refrigerator; toss several times in marinade.
-
6
Heat vegetable oil in a large nonstick skillet over medium-high heat. Add steaks; cook until medium-rare and meat springs back to the touch, 3 to 4 minutes per side, or to desired doneness. An instant-read thermometer inserted into centers should read 130 degrees F (54 degrees C).
-
7
Place steaks on warm plates; rest for 3 to 4 minutes. Top with chili butter and green onions.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Chinese Recipes
Healthier Big Soft Ginger Cookies
These are just what they say: big, soft, gingerbread cookies that stay soft. This healthier version of the original recipe uses butter instead of margarine, less sugar, and some white whole wheat flour.
Air Fryer Steak and Cheese Melts
Steak and cheese melts from start to finish in the air fryer. Perfectly cooked steak and veggies topped with melty cheese and served in hoagie rolls are sure to be a hit.
Fried Rice with Lychees (Koa Pad Lin Gee)
This is a sweeter rice dish, with lychees and raisins adding a pleasant and refreshing sweetness, balanced with salty cashew nuts. Maggi sauce is a German savory sauce popular in Thailand.