Chinese chefs tenderize meat, especially for stir-fries, using the "velveting" method, which involves slicing thinly across the grain and coating meat with ingredients like baking soda (to break down fibers), cornstarch, and often egg white, then briefly par-cooking it (like frying or blanching) to seal in moisture, creating a soft, silky texture that holds up well in sauces. Other methods include using natural tenderizers like pureed fruits (pear, apple) or marinades with acid (soy sauce, vinegar) or alcohol (rice wine).
Chinese restaurants get their beef tender by adding a mix of corn starch, and water to the beef. This works in keeping the meat tender as corn starch is able to seal the meat without tenderizer.
Whether hosting a holiday cookout, serving up some stir-fry or tackling game meats, baking soda is the go-to meat tenderizer to help make your steak, chicken or turkey silkier, juicier and yummier.
The bonds, when too strong, squeeze out moisture, making the meat less tender. Increasing the pH level with baking soda prevents these bonds from tightening too much.
Find out how below, and don't forget to ask your butcher about these cuts.
Add rice wine, stir, add in a corn starch slurry, stir, add a couple of egg whites, and stir again. Finally, add some oil of choice and give it all a big stir. Let it sit for a short while, won't hurt if you leave it a bit longer. Then it's teady to stir fry.
But outside of Asian cultures, “chewy” isn't always understood — or appreciated. So what actually makes food chewy? There are many ways, but one of them is starch. High-amylopectin starches like glutinous rice or tapioca give food that signature stretch, bounce, and satisfying bite.
Ever notice how the chicken in stir fries at your favourite Chinese restaurant is incredibly tender? It's because they tenderise chicken using a simple method called Velveting Chicken using baking soda. It's a quick and easy method that any home cook can do, and can also be used for beef.
Meat Consumption
Which countries eat the most meat? According to UN Food and Agriculture Organization data reported by website World Population Review, the United States, Argentina and Australia are in the top of the global meat-eating league with more than 110 kg consumed per capita in 2022.
If baking soda is left on the meat before cooking, it can affect the flavor of the meat, sometimes giving it a metallic taste. Rinsing the baking soda off the meat before cooking will prevent this.
Velveting is a technique in Chinese cuisine for preserving the moisture of meat while cooking. Additionally, it provides a soft or "velvety" texture to the meat of any entrée. Raw meat is coated in corn starch (and often egg white) and then par-cooked by briefly frying or blanching to set the coating.
But can MSG act as a meat tenderizer? The straightforward answer is no. While it can render meats more palatable and seem juicier, it doesn't work on meat fibers like classic tenderizers such as marinades or enzymes. Its prowess is in magnifying the natural flavors of components, making them prominent.
What it's responsible for is that characteristic softness and tender, melt-in-the-mouth texture of Chinese restaurants' stir-fry dishes. The technique consists of coating meat slices in baking soda, cornstarch, oil, and usually soy sauce or other seasonings, or you can use a buttermilk mixture for tenderness.
Worst: General Tso's Chicken
One order clocks in at around 1,500 calories and 88 grams of fat, and it delivers more sodium than you should get in a day. Other fried dishes to watch out for: sesame, orange, and sweet and sour chicken.
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In 2025, the Greek cuisine was chosen by visitors of Taste Atlas as the best in the world. Italian and Mexican ranked second and third, respectively, with visitors of Taste Atlas.
A little baking soda can be used to tenderize meat. Note that the best use for this is on thinner steaks and ground beef burgers that will have a wide surface area when cooked. It won't be effective with tough cuts of meat like stew meat, which are best made tender with a low and slow braise.
Peanut Oil – Mild flavour, high smoke point, ideal for stir‑frying in Chinese and Thai kitchens. Chilli Oil – Spicy and fragrant; widely used to add heat and complexity in Chinese cuisine. Coconut Oil – Rich and fragrant; staple in South Indian, Sri Lankan, and Thai preparations.
Chinese restaurants tenderize beef primarily through a technique called velveting, which involves using baking soda (sodium bicarbonate) to break down muscle fibers, followed by coating the meat (often with cornstarch) and a quick par-cooking (blanching or frying) to lock in moisture, resulting in a silky, tender texture, often alongside slicing thinly across the grain and using marinades.
Common Mistakes When Tenderizing Steak
Over-marinating: Too much acid or enzymes can turn steak mushy. Skipping the rest: Cutting too early releases juices and toughens texture. Cooking too hot/too long: Overcooked steak is tough no matter the tenderizing method.