Velveting Beef How to tenderise any meat in 30 minutes Chinese way of tenderising meat for stir fry 

Velveting Beef - How to tenderise any meat in 30 minutes. The Chinese way of tenderising meat for stir fry
Have you ever eaten a Chinese takeaway or sit down meal and wondered how they made the meat so tender? Well wonder no more, we're about to spill the beans. And it will change your stir fries for ever!!!
Velveting will make any meat juicy and melt in your mouth tender. And it will allow you to use cheaper cuts of meat. Imagine that - turning a cheap joint of beef into meat that tastes and feels like fillet steak!!!
The best thing of all is that it is SOOOOOOOO easy.
Grab these ingredients, watch this video and learn how to make tender beef like a seasoned pro chinese chef!
For this I used:
350g of silverside beef (purposely bought because it's basically the toughest meat you can buy at the supermarket)
1 tsp cornflour/cornstarch
1/2 tsp bicarbonate of soda
Optional Marinade
1 tbsp light soy sauce
1/2 tbsp sesame oil
1 tsp sugar
If you use more meat increase the quantities of cornflour and bicarbonate of soda accordingly. Do not overdo the bicarbonate.

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