How to Tenderize Beef with Baking Soda

Allow the beef to sit for 15-20 minutes (not longer, or it may alter the taste).

Rinse and Pat Dry:

Rinse the beef under cold water to remove excess baking soda.

Pat dry with a paper towel before cooking.

Cook as Desired:

Stir-fry, grill, or sauté—the beef will be noticeably more tender!

Why Does This Work?
Baking soda raises the pH level of the meat, making it harder for protein bonds to tighten during cooking. This prevents the meat from becoming tough and chewy.

Alternative Chinese Tenderizing Methods
Cornstarch Slurry (Velveting): Mix beef with cornstarch, soy sauce, oil, and water before stir-frying.

Marinating with Pineapple or Kiwi: These fruits contain natural enzymes that break down tough fibers.

Using Shaoxing Wine: A splash of this Chinese cooking wine helps tenderize meat and add depth of flavor.

Try the baking soda trick, and you’ll never have tough beef again!