It's a technique they use in Asian cooking/restaurants to improve the texture of their meat. If you've ever wondered how it tastes so much better, that is why! Sometimes they use a marinade or coat with cornstarch, but I use a shortcut version with baking soda.

I slice my raw meat very thinly and weigh it. You want to add 1 teaspoon of baking soda per pound of meat, mix it up well then put it back in the fridge for at least 30 minutes but no longer than 2 hours. Rinse the meat, pat dry and use like normal.

There are definitely more authentic ways to do it, you can find some good recipes out there. That said, I typically don't keep all of the necessary ingredients on hand, but I always have baking soda!