Many folks often make a mistake when using baking soda to make beef tender: they leave it in the marinade and cook with it, which can give the food a strange metallic and chemical taste. I’ll show you the correct way to tenderize beef and how to prevent that strange taste. This technique works for all kinds of tough beef, like chuck or flank. Also, make sure to take a look at my recipes for beef and broccoli [ as well as Mongolian beef [
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****Top 5 Frequently Asked Questions on Velveting and How to Tenderize Meat with Baking Soda
There is no need to use baking soda for chicken. Here’s how to make chicken tender & juicy for stir fries. It’s easy! 😊
If you’re interested in learning how to use this method to tenderize steaks, be sure to check out this video:
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Chapters:
0:00 – Intro
0:46 – Slice beef
1:12 – Mix baking soda with water and add to beef
2:16 – Rinse beef
3:08 – Dry beef
3:32 – Ready to any stir fry recipe!
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How to tenderize beef for stir fry:
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