Chinese restaurants often use a technique called velveting to make their beef ultra tender — and the secret ingredient is baking soda.

There are two main ways to do this:

1. Marinade Method (what I used in the video):

Baking soda helps raise the pH, weakening the proteins and keeping the meat tender and juicy.

marinade:
– 1/2 tsp baking soda
– 1 tbsp soy sauce
– 1 tbsp Shaoxing wine (or dry sherry)
– 1 tsp cornstarch
– 1 tsp oil
– A bit of sesame oil
– White pepper (preference)

Mix and coat the beef slices evenly.
My girlfriend’s mom swears you can only stir it clockwise while marinating
Marinate for 20–30 minutes, then cook in a hot wok or pan as usual.

2. Rinse-Off Method:

This is more of a pre-velveting tenderizing method that uses baking soda alone (or with a little water), without other marinade ingredients. This is more for homecoming tbh from what I’ve researched.

The second is using baking soda straight up to cover the beef or baking soda + water. Then you will wash it off after 10 minutes.

At which point you can then marinade the meat for more flavor, or cook with some salt (less flavorful but the meat will still be tender).

In Road to Michelin series, I research and test cooking techniques to level up my home cooking skills — and share what I learn with you! :)Let me know in the comments what else you’d like to see!!

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