Preparation: Start with your choice of beef, ideally a tougher, leaner cut like chuck, round, or flank. These cuts typically benefit most from tenderizing.
Mixing the Tenderizer:
For every pound of meat, use about 1 teaspoon of baking soda.
Sprinkle the baking soda over your beef and use your hands or a fork to gently massage it into the meat. Ensure it’s evenly distributed across the surface.
Resting Time:
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.
