Velveting Meat for Stir Fry

Velveting Meat for Stir Fry

Did you ever wonder how Asian restaurants have such tender meat? Here’s the secret. You can buy cheap cuts of meat and still have them really tender.


  • 500g beef, chicken, lamb etc.

  • 3 tsp bicarb soda 


1. Cut meat into thin slices or cubes—approx. 1cm wide at most.  If meat is too chunky the inside will be tough.

2. Add bicarb soda to meat. Stir through well.

3. Allow to sit for 30 mins.

4. Rinse off meat with cold running water in a colander. 

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