Tenderize Beef with Baking Soda
A simple yet effective technique to ensure your beef remains incredibly tender and juicy during cooking, preventing it from becoming tough. This method uses common baking soda as a tenderizer.
Ingredients
- 1 pound beef (such as sirloin flank
- 0.5 teaspoon baking soda
- 1-2 tablespoon water (optional for even coating)
Instructions
- Slice or cube the beef into desired pieces for your recipe.
- Sprinkle the baking soda over the beef. If desired, add 1-2 tablespoons of water to help distribute the baking soda evenly.
- Mix the beef thoroughly with your hands, ensuring every piece is lightly coated with baking soda. Do not overmix.
- Let the beef rest for 15-30 minutes at room temperature. For tougher cuts, you can refrigerate for up to 1-2 hours.
- Rinse the beef very thoroughly under cold running water to remove all traces of baking soda. This step is crucial to prevent any off-flavors.
- Pat the beef completely dry with paper towels. Excess moisture will hinder browning during cooking.
- Cook the tenderized beef according to your recipe (e.g., stir-fry, sauté). Enjoy the remarkably tender texture!
Notes
This technique is perfect for stir-fries, fajitas, or any quick-cooked beef dish where tenderness is key. Always rinse the beef thoroughly after marinating with baking soda to avoid any residual taste. Patting the beef dry is important for good browning. The cook time listed is an estimate for a quick-cooking beef dish like a stir-fry, assuming the beef is then stir-fried after tenderizing.