Velveting

Mum made a great peppered steak stir-fry last week, and she told me the key was velveting; she had marinated it with some baking powder which apparently makes cheaper cuts of meat more tender.

I then stumbled upon an article describing velveting in asian cooking.

The technique is different, it explains creating a slurry with cornflour.

Recipe

1 Tbsp. cornstarch
1 Tbsp. soy sauce
1 Tbsp. vegetable or light sesame oil
1 Tbsp. Shaoxing wine or rice vinegar

Coat meat (and/or veg) at least 30 mins before cooking.
Cook.