Tenderizing tough meats with baking soda is very effective. However, a common mistake many make when using baking soda to tenderize beef is mixing it into the marinade and then cooking the beef with it. This can leave an unpleasant aftertaste, which we’re going to avoid with my method. I’ll guide you step by step on how to tenderize beef properly for stir-fries without sacrificing flavor.
Why Baking Soda Works for Beef
Baking soda is also known as sodium bicarbonate. It tenderizes meat by altering the pH on the surface, preventing proteins from tightening during cooking. This results in juicy, tender slices of beef perfect for stir-fries. However, if you don't remove the excess baking soda properly, you’ll end up with a unpleasant aftertaste in your dish. The aftertaste can be eliminated with one easy step - rinsing it off.
Here are the ingredients for tenderizing beef for stir-fries:
8 oz chuck roast (or any preferred cut of beef)
½ teaspoon baking soda
1 tablespoon water
Step-by-Step Guide to Tenderizing Beef
1. Prepare the Beef
Start with your beef cut of choice—today, I’m using 8 ounces of chuck roast, which is a great, affordable cut for stir-fries. When prepping beef for tenderizing, don’t slice it too thin. For best results, cut the beef lengthwise, then into ¼-inch thick slices across the grain. If you cut the beef too thin, it might fall apart during cooking.
2. Mix the Baking Soda Solution
For every 8 ounces of beef, use ½ teaspoon of baking soda. Dissolve the baking soda in 1 tablespoon of water, and pour the solution over the beef. Massage the mixture into the meat, ensuring it’s evenly coated.
Once the baking soda solution is absorbed, let the beef rest for 30 minutes. If you're cooking immediately, leave it at room temperature. Otherwise, refrigerate it.
3. Rinse the Beef
After 30 minutes, rinse the beef thoroughly under cold water to remove any excess baking soda. This step is crucial to avoid the metallic aftertaste. Rinse the beef a few times to ensure all traces of baking soda are gone.
4. Dry the Beef
Press and squeeze out as much water as possible, then pat the beef dry with paper towels. Removing excess moisture helps the beef cook better, giving you a nice sear in your stir-fry.
5. Beef is Ready for Stir-Frying!
Once dried, your beef is ready for marinating or cooking. If you're not cooking the beef right away, you can store it in the fridge for up to two days. This tenderized beef will give you juicy, flavorful slices in any stir-fry recipe, whether it’s beef and broccoli or Mongolian beef.
****Pro Tip: Omit Baking Soda from the Marinade****
If you’re following a recipe that calls for baking soda in the marinade, you can skip it since you’ve already tenderized the beef using my method. This ensures that the final dish retains its flavor without any aftertaste from the baking soda.
Here are some frequently asked questions (FAQs) based on the comments and replies in the video:
Can I use the same method for chicken?
It is not necessary to use baking soda to tenderize chicken. Chicken is not tough but it can be dry after cooking. To make chicken silky and juicy, you only need corn starch. Check out this post for details: How to velvet chicken
Can you use baking soda to tenderize steak?
Yes! The process is slightly different but the ingredients are the same. Check out this post for details: How to Tenderize Steaks with Baking Soda: A Simple and Effective Method
Can I use the same method for pork or lamb?
Yes! This method works well with all tough cuts of meat. However, there is no need to use this method for pork tenderloin. Pork tenderloin should be treated like chicken.
Is it necessary to use acid (vinegar/citrus juice) to eliminate all the aftertaste from baking soda?
It is not necessary. But you can if you would like. Since the sliced beef is intended to be used in stir fries, which usually involves a sauce. There is hardly any noticeable aftertaste if you use this method. I recommend using a very small of vinegar on steaks tenderized with baking soda. You can check out the details on How to Tenderize Steaks with Baking Soda: A Simple and Effective Method.
As always, feel free to leave any comments, questions, or feedback.
Commentaires