Unlocking the Chinese Secret to Tenderizing Beef: A Time-Honored Technique

Allow the beef to sit with the baking soda on it for 15 to 20 minutes. During this time, the baking soda works to raise the pH level of the meat, making the protein bonds less tough and more easily broken down during cooking.

Rinsing:

Thoroughly rinse the beef under cold water to remove all traces of baking soda. This step is crucial to ensure there is no residual baking soda taste left on the meat.

Cooking:

After rinsing, pat the beef dry with paper towels and cook it according to your preferred method. Whether you stir-fry, grill, or broil, you’ll notice the beef is significantly more tender.

Why It Works:
Baking soda is an alkaline compound that tenderizes meat by breaking down the proteins. This method is particularly effective for stir-frying, where quick cooking times can often leave less expensive cuts of beef feeling tough.

Conclusion:
Using baking soda to tenderize beef is not just effective but also economical. It allows you to enjoy luxurious tenderness even with budget-friendly cuts of meat, making it a perfect strategy for everyday cooking. Try this method the next time you prepare a beef dish and get ready to be amazed at the difference – your dishes will come out incredibly tender, just like those found in authentic Chinese cuisine.