Chef Paul Anders uses a technique called "velveting" for the Copper Bar Ranch sirloin steak, which involves marinating the meat in a mixture of egg whites, cornstarch, ginger, tamari and sugar. It's a common technique used in Chinese sir-fry cooking and it gives the meat an ultra tender, smooth, silky texture. And when served with the roasted beets, cured berries and horseradish cream it becomes a dish like no other!