This Chinese technique involves marinating and coating the meat with a mixture of bicarb soda, cornflour and other flavouring ingredients like soy sauce before cooking. It allows the meat to absorb some of the liquid while creating protective layers around the meat, sealing in the juices.
How to tenderise meat
Velveting meat is an effective method for tenderising tougher cuts and helps to thicken the sauce. Aim for 1 teaspoon bicarb soda and 2 teaspoons cornflour for every 500g meat.
Combine in a bowl with additional flavouring ingredients; allow to sit for 5-10 minutes while you preheat your wok or frying pan.
Take the meat to the next level
For the signature Chinese restaurant mouthfeel, pass the meat through hot oil first to seal, remove and set aside. Saute vegies until tender and season with condiments such as oyster sauce; add meat back in. Taste and season.
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