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 [[ Ссылка ]], as well as Mongolian beef [[ Ссылка ]].

There is no need to use baking soda for chicken. Here’s how to make chicken tender & juicy for stir fries. It’s easy! 😊
[ Ссылка ]

Ingredients:
Tough beef 8oz (225g)
Baking soda 1/2 tsp
Water 1 tbsp

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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Wok: [ Ссылка ]
Carbon steel skillet: [ Ссылка ]
Traditional Chinese cleaver knife: [ Ссылка ]
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Meat grinder: [ Ссылка ]
KitchenAid pasta attachment: [ Ссылка ]
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Small whisks for sauces: [ Ссылка ]
Black apron: [ Ссылка ]
Non-drip oil bottle: [ Ссылка ]
Bottle for soy sauce or oil: [ Ссылка ]
Bamboo steamer: [ Ссылка ]
Steamer liner: [ Ссылка ]
OXO fat separator: [ Ссылка ]

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*****LINKS MENTIONED*****
Leckere Kuche: [ Ссылка ]
Schneller Koch: [ Ссылка ]
Souped Up Recipes: [ Ссылка ]
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