A simple yet highly effective technique using baking soda to tenderize beef, yielding incredibly soft and succulent results perfect for stir-fries and other quick-cook dishes.
Velvet Beef: Baking Soda Tenderizer
A simple yet highly effective technique using baking soda to tenderize beef, yielding incredibly soft and succulent results perfect for stir-fries and other quick-cook dishes.
Ingredients
- 1 pound beef flank or sirloin
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
Instructions
- Slice the beef thinly against the grain into uniform pieces, about 1/4 inch thick.
- In a bowl, combine the sliced beef with baking soda. Mix well to ensure all beef pieces are coated.
- Add water, cornstarch (if using), soy sauce, and sesame oil (if using). Mix thoroughly until the liquid is absorbed and the beef feels slightly sticky.
- Let the beef marinate at room temperature for 15-30 minutes, or refrigerate for up to 1 hour. Do not marinate for too long.
- Cook the beef immediately in your desired stir-fry or dish. For best results, sear quickly in a hot pan until just cooked through, about 1-2 minutes per side.
Notes
Ensure beef is sliced against the grain for maximum tenderness. Do not over-marinate, as too much baking soda can give an undesirable soapy taste. Rinse excess baking soda if desired for cleaner flavor, though it's often cooked off.
