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

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.