Ingredients
- 500g beef (or any tough cut of meat: flank, chuck, round, etc.)
- 1 tsp baking soda (sodium bicarbonate)
- 2–3 tbsp water
- Optional: 1 tsp soy sauce (for flavor while tenderizing)
Instructions
- Slice the Meat: Cut the beef into thin strips or bite-sized pieces against the grain. This shortens muscle fibers and makes it easier to chew.
- Make the Tenderizing Mix: In a bowl, dissolve baking soda in water. Stir well until smooth.
- Coat the Meat: Add the sliced beef into the bowl. Mix thoroughly so all pieces are coated.
- Rest Time: Let the beef sit with the baking soda mixture for 15–20 minutes. (Do not over-marinate, as baking soda can alter flavor if left too long.)
- Rinse & Pat Dry: After resting, rinse the beef under cold water to remove excess baking soda. Pat dry with a paper towel.
- Ready to Cook: Now stir-fry, grill, or cook the meat as desired. You’ll notice it cooks up softer, juicier, and more tender.
💡 Tip: This method works not just for beef, but also for chicken, lamb, and pork. Use the same ratio of 1 tsp baking soda per 500g meat.
Do you want me to also include a quick stir-fry recipe (like Chinese beef with onions) showing how to use this tenderized meat?
