Velveting starts with a baking soda and water soak.
This slightly changes the surface of the beef, stopping the muscle fibres from tightening when cooked – that’s where the tenderness comes from.
Then season with salt, chicken powder, a little sugar, dark soy sauce, cornflour, and sesame oil.
The cornflour forms a light coating that protects the meat during cooking, while the oil helps it stay silky and moist.
Cook it hot and fast, and you get beef that’s soft, juicy, and takeaway-tender every time.
Recipe Black Pepper Beef