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Quick & Easy Chinese-style Tender Beef !!




Turn your hard chunks of meat into delicious, tender delicacies using this simple Chinese technique. Using a distinct way of marinating will enable you to achieve a restaurant type of tenderness in minutes. In this guide, you will learn the secret to achieving mouth melting beef even from the hardest cuts it includes.



1 lb beef (flank, chuck or any tough cut)


1 teaspoon baking soda

1 tablespoon soy sauce

1 tablespoon rice wine (or dry sherry)

1 tablespoon cornstarch

1 teaspoon sugar

2 tablespoons water

1 tablespoon vegetable oil




Prepare the Beef:

Cut the meat into small pieces thinly against the grain.

Put some baking soda in a bowl and mix it with the beef slices until they coat completely. Leave them to sit for 15-20 minutes. This helps to break down the fibers and tenderize the meat.

Rinse and Marinate:

After sitting with baking soda, rinse well under cold water to remove any remaining baking soda.

Use paper towels to dry up all moisture on beef strips.

Combine soy sauce, rice wine, cornstarch, sugar and water in a bowl. Stir until sugar and cornstarch dissolves in well mixture.

Beef slices should be added onto marinade ensuring they are all coated well.

Marinate for at least 30 minutes but for best results cover and refrigerate for up to 2 hours.

How to cook the beef

Heat up some vegetable oil in a wok or a big frying pan over high heat.

Once it is hot, add the slices of beef that have been marinated, making sure they are arranged in a single layer.Do not crowd the pan, if you have to do it in batches, do it that way.

Stir-fry for 2-3 minutes until it is browned and cooked through.

Remove meat from the frying pan and set it aside. Repeat with any remaining beef.



Hints for Success

Slicing: Ensure the meat is thinly sliced across its grain to make it tenderer.

Baking Soda: For tough fibers in meat to be broken down, baking soda should not be omitted here.

Marinating: The longer you let it stay in marinade, the better taste and texture of beef you will get



Health Benefits:

Beef: It provides energy as well as supports muscle growth and repair due to high content of protein iron and essential nutrients.

Low Sodium: Reducing the overall sodium content of this dish can happen by using low-sodium soy sauce only.

Healthy Oils: Cook using healthier oils like for instance olive oil or avocado oil .



Nutritional Information (Per servin

Protein: 23g

Fat: 15g

Carbohydrates: 5g

Fiber: 0g

Sugar: 2g


Variations and Substitutions:

Meat Alternatives – This tenderizing technique works well with other meats such as chicken, pork or lamb.

-Marinade Flavors – Add garlic, ginger or your favorite spices to customize your marinade.

Vegetarian Option: Marinade on tofu or tempeh can be used as a vegetarian alternative.



Frequently Asked Questions (FAQs):

Q: Which steak cuts are good for this method? A: Yes, but it’s usually unnecessary. This technique is great for harder cuts that need more tenderizing.

Q: Can I substitute for baking soda? A: You can use papaya or pineapple juice instead of baking soda because these natural sources contain enzymes for meat tenderization purposes.

Q: Can I marinate the beef overnight? A: Yes, although you may choose to have the beef in the refrigerator while marinating overnight so as to intensify its flavor even more; however, do not forget washing off the baking soda after twenty minutes.

Q: How should I store leftovers? A: Keep any cooked beef leftovers in an airtight container in your fridge and consume them within three days.




You will learn how to make delicious meals out of the toughest beef within minutes using this easy Chinese method. This perfect pork tenderloin recipe always works with just few ingredients and simple steps. Try it next time you make stir fry or any other beef meal and get compliment from your family!


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