Chinese beef is so soft as a result of The Chinese Beef going through a Velvet process.
The Chinese velvet their meat by marinating their meat with at least one ingredient that makes it alkaline and is what tenderizes the meat or beef.
In Chinese cooking, velveting meats includes 2 steps: tenderizing and marinating.
Tenderize beef in a mixture of baking soda, soy sauce, salt, and oil.
Let the mixture marinate for at least 15 minutes or overnight for optimal flavor and tenderness.
You can velvet meat and make it melt-in-your-mouth tender by quickly tossing chunks of beef or chicken in about ¾ tsp of baking soda for about 15 minutes before your next stir fry, then rinse and pat the meat dry before putting in the pan.
Acids include white or red wine, wine or fruit vinegar, and citrus juices.
Yogurt in Indian tandoori and buttermilk for southern fried chicken are tangy options.
Remember that the more acidic they are (vinegar, citrus), the less you need.
Baking soda helps prevent ground beef from drying out, allowing those burger patties to keep their moisture and brown quicker for the most flavorful cookout.
Not to mention, baking soda is the ideal ingredient for getting the most out of a Turkey as well. .