How To Velvet Meat - Tenderise Tough Meat The Chinese Way - With Bonus Recipe!!!

Velveting meat is a method of tenderising tough, cheap cuts of meat, popularised by Chinese restaurants and takeaways. It's great for stir fries and can save you money by not having to buy expensive cuts of meat. For this method you will need: 8 oz of beef (I used brisket) 1/2 tsp of bicarbonate of soda/baking soda A little cooking oil for stir frying Bonus Beef & Onion Recipe 8oz beef (enough for 2 people) 1 medium onion 2 cloves of garlic 1 tsp of fresh ginger 1 tbsp light soy sauce 1/2 tbsp dark soy sauce 1 tsp sesame oil 1/2 tsp sugar A good pinch of salt 1/2 tsp fresh ground black pepper Approx 100 ml of water 2 tsp of cornflour/cornstarch mixed with a little cold water Links to my equipment including the carbon steel wok and knives My carbon steel wok https://amzn.to/4hHHMPe My Chinese ladle and chan (spatula) set https://amzn.to/3k2ukwW My Deep Fry Spider https://amzn.to/30SoowI My knife set https://amzn.to/3uRPlLH My chopping board https://amzn.to/3BkKEMR My Pressure King Pro https://amzn.to/3EZBtCY Lee Kum Kee Premium Light Soy Sauce https://amzn.to/2YoubsA Lee Kum Kee Premium Dark Soy Sauce https://amzn.to/3Fn75DH Rice https://amzn.to/2WQbDkF Camera https://amzn.to/3DlZYtg Tripod https://amzn.to/3mugUY0 Saramonic Blinkme Microphone https://amzn.to/3zt2eSV Microphone https://amzn.to/3adICCq Lighting https://amzn.to/306IvXB