How to make chicken and beef tender for stir-fries
Knowing this Chinese restaurant meat velveting secret you will be able to whip up juicy meat stir-fries every time. This means being able to use chicken breast meat, as well as beef stir fry strips or rump steaks cut into strips for that tender, juicy texture. No more dried out meat.
Servings: 500 grams
- 500 g chicken breast strips or beef stir fry strips
- 1.5 teaspoons bicarb soda
Place meat strips in a large ceramic or glass bowl and sprinkle with the bicarb soda, working in batches. Mix into the meat and allow to rest for 20 minutes.
Transfer the meat into a colander or sieve and rinse well under cold running water to remove the baking soda. Pat dry gently with a paper towel and stir-fry as usual.
Buy whole chicken breast or rump steak and slice the meat into thin strips yourself.
Stir fry quickly over high heat. You can remove the par-cooked meat strips from the wok then cook the veggies. Return the meat to the wok for another minute with the sauce and heat through. Ensure the chicken is cooked through at the end, it may need a couple of extra minutes.