Start with a well-chilled piece of meat: This will make it easier to slice thinly.
Trim any excess fat or gristle (white connective tissue).
Cut against the grain: Make thin slices (less than 1/8 inch thick)
To Tenderize
In the mixing bowl, mix together 1/8 teaspoon of baking soda with 2 tablespoons of water.
Add the thinly sliced beef to this mixture. Mix well, so that the beef is coated with the liquid.
Let it sit for about 25-30 minutes
Rinse the beef thoroughly under running water to remove any residue from the baking soda. This step is very important.
Pat the beef dry with paper towels to remove any excess moisture.
For Velveting
Once the beef is tenderizerd, add cornflour, oil, and soy sauce, and coat well.
Let this marinate for 10-15 minutes.
Beef is now ready for stir fry.
Notes
Notes: Cut against the grain: Beef fibers run in a specific direction, and cutting against the grain will make your slices tender.Use a sharp knife: A dull knife will crush the fibers in the meat and make it difficult to cut thin slices.Hold the knife at a slight angle: This will make it easier to slice through the meat and achieve uniform thin slices.Apply steady, even pressure: Use a gentle sawing motion to cut through the meat, careful not to crush it.Slice to your desired thickness: Aim for about 1/8 inch or less for thin slicing.Gristle is chewy, inedible, and very unpleasant to bite into. part of the meat. Baking soda should only be used in small amounts, as it can affect the flavor of the meat if left on for too long. It's also important to rinse the beef thoroughly after tenderizing to remove any residue, as the baking soda can have an alkaline bitter taste.The velveting mixture helps to keep the beef moist and tender during stir-frying, and also helps to create a glossy, velvety texture.