How to tenderise & marinate beef for prefect stir fry like in Chinese restaurant

Not an absolute answer but hope this video can give you guys some insight on the topic.

[nvektus]

you're supposed to rinse the baking soda off the meat really well, otherwise, it'll be bitter and ruin the taste. and you don't include the yolk of the egg.

[kalkarim]

I followed the recipe but washed off the baking soda first and made sure the strips were reasonably dry and after cooking they were so soft and tender!

[SpainHighlander]

This was so enlightening...and clearly answers the question of why food at Chinese restaurants is so soft.
Many thanks for providing this highly useful and well explained process.
Regards from sunny Spain

[lmichelle]

😲OMGOSH I tried this recipe and let me tell you it was absolutely delicious! It was soooo soft and juicy! Thank you and my family really thanks you😋❤

[sheteg]

I also use baking soda in beef marinade. And I add one tsp to boiling water for broccoli, keeps it nice & green.

[orlandotumac]

I always wondered why beef in a Chinese restaurant is so tender and juicy. Now I know the secret.

[peterchancal]

Chinese restaurants use Baking Soda to tenderize the beef, lots of Baking Soda ! And rinse the beef under cold running water for 20 minutes or so afterward.

[vaughnslavin]

I just used your recipe on Carne Asada round steak. Only 15 minutes, rinsed it off and then did the rest of a marinade. All my years of using citrus for tenderizing and waiting 24 hours NEVER made my tough beef this tender AND it's not mushy. Thank you!

[brendac]

I followed the recipe step by step and my beef turned out bitter and tasted like mystery meat (yucky) but very tender. I agree with other comments that the baking soda (1tbsp added at the beginning of the recipe) needs to be rinsed off before adding the marinade. Lesson learned.

[ynakr]

Guys, frying the marinated meat rids of the soapy taste some of you are talking about, so, no, she has not skipped any crucial part. Tried some other methods before and i noticed that those that are blanched in water, even when rinsed are inedible. Alkaline-ey. So i believe it has something to do with the frying

[ericaltman]

Please I hope people read the comments like I did not. After the baking soda step, rinse your beef very well. I gave it one swirl with a bowl of water and a drain and that wasn't enough. Some bites were great, others like a chemical bomb. That said, the tenderness was out of this world.

[lauralutz]

A lot of good info, thank you. I did stir fry a while ago & used corn starch only, LOL. I will try your methods they make sense!

[babyWillow]

Thank you for sharing . This is so very helpful. I enjoy trying to make different food from different cultures. Thank you again!

[patriciaherrera]

Worked really well. Meat was very tender. Thank you.

[michellec]

Ohh I wish I would’ve read these comments before making… and rinsed the baking soda … it looked so delish until the funny after taste hit…. 🤦🏽‍♀️😩

[iyahmarla]

Should have watched this before I made my stir fry 🤣

[jazzk]

I use lemon juice and bicarbonate of soda. Works to make the meat tender. Just wash it all off before cooking,

[bibizeeboohoo]

Why did she not rinse off the baking soda? 🤔

[vister]

I agree it's better to wash off baking soda unless we put very little baking soda. I tried it without rinsing and it taste horrible.

Now I use the traditional method by cut the beef thin slices and adding just one egg white (no yolk), soy sauce and some cooking wine. Don't overcook it then it will be tender.

[KitchenWizard]

Well explained and demonstrated well. Thank you for this recipe.