How to Velvet Beef or Chicken for Chinese Stir-Fry

Chinese Restaurant’s have the softest most tender beef you will find. What’s the secret? They use a process called ‘Velveting’ to tenderize the meat before they cook it in their stir fry dishes.

There are several methods available, I’ve introduced the cornstarch/par-boil method in my ‘How to Velvet Chicken‘ post.



How to Velvet Beef or Chicken for Chinese Stir-Fry

I have been experimenting with other methods of velveting, and I have found that the baking soda method is hands down the best way to tenderize meat for your stir fry. I was shocked at how soft in texture the beef was when I tried it.

get the recipe >>> @ dish-ditty.com

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