Tender Beef in Minutes: Chinese Method for Softening Beef

Ingredients:

• 500g (1 pound) of beef (use any cut like flank, chuck, or even sirloin)
• 1 tsp baking soda
• Water for rinsing

Instructions:

1. Slice the Beef:
   • Thinly slice the beef against the grain (about 1/4 inch or 5mm thick). This makes it easier for the baking soda to penetrate and tenderize the meat.
2. Tenderize with Baking Soda:
   • Sprinkle 1 teaspoon of baking soda evenly over the sliced beef.
   • Use your hands to gently massage the baking soda into the meat to make sure all pieces are coated.
   • Let the beef sit for 20-30 minutes. This allows the baking soda to work its magic and soften the meat fibers.
3. Rinse the Beef:
   • After the resting period, thoroughly rinse the beef under cold running water to remove any baking soda residue. This is essential to avoid an off taste.
   • Drain the beef in a colander and pat it dry with paper towels.
4. Cook the Beef:
   • Now your beef is ready for stir-frying or any other cooking method you prefer! You can use it in dishes like stir-fried beef and broccoli, beef lo mein, or any other beef recipe.
5. Tip:
   • You can marinate the beef after tenderizing it with soy sauce, garlic, ginger, or other seasonings to add more flavor.

Note:

Using baking soda as a tenderizer is a common technique in Chinese cuisine, especially for stir-fries. It works by raising the pH on the surface of the meat, which helps break down tough proteins.

Enjoy your perfectly tender beef!