Chinese Secret to Tender BEEF in 15 mins and Marinade

[@PaulAnthonyDuttonUk]

Made this verbatim and then stir fried it in nut oil, added noodles and it was epic! Super tender and super tasty. Was not gonna use your recipe coz thought he don’t look Chinese but then thought he must have chased the takeout flavour like most of us and would probably know my palate desires as an English bloke.. You did! Well done. 👍

[@BackyardChef]

Sounds great! I have lived here in Asia 20 years. Thank you. Best, Rik

[@loutondacoast]

You only had to chuck in some baby corn cob and other Chinese looking veg.

[@beebees4680]

Just found your channel, so glad I did!. Thank you so much for sharing. Best wishes from scotland. ❤️🙏🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@BackyardChef]

Hey how's Scotland? Best, Rik

[@tridsonline]

👍🏻 Yep, this works a treat for all sorts of meat .. even chicken breasts, _and even pork including rind._ Rinsing the bicarb off is very important - i always rinse twice. And you can freeze it afterwards in a bag with soy, sherry, garlic, and ginger .. and it will escape freezer burn 👌🏻

[@BackyardChef]

Thank you. Best, Rik

[@fredayricaoreus315]

How long do you treat it for please?

[@tridsonline]

@@fredayricaoreus315 30 minutes, then rinse twice. And as Rik said, at least 20 minutes with the marinade - although i like to leave it overnight if possible. And don't forget the cornflour with or after the marinade.

[@JustBeYouooh]

Why did you add soy sauce to the baking powder, if you’re gonna wash it off? The baking powder alone is enough to tenderise it , true?

[@GraceTaylorGraceTaylor]

So quick and efficient 😊 neat and accessible! No unnecessary words or movements.

[@BackyardChef]

Thank you. Best, Rik

[@EricAlainDufresne]

Great little video Rik, thanks. Are you filming in Thailand again?

[@BackyardChef]

Yes but not settled anywhere yet - moving around a little filming local stuff for kzbin.info Best, Rik

[@donnabarriga6173]

I just watched your video, and I intend to use it in a few minutes on some flank steak, however, your recipe in the comments/notes section calls for Oyster Sauce in the marinade but you didn't use any Oyster sauce in your video. I guess I'll do the marinade recipe with the oyster sauce. Also, video says 1 tablespoon of Shaoxing wine but recipe says 1 teaspoon. I'm going with the tablespoon of the wine. I'll let you know how it turns out. Thanks for the video and the recipe!

[@BackyardChef]

Thank You. Appreciated letting me know. Best, Rik

[@Ewan-y9r]

Excellent 👍🏼

[@BackyardChef]

Thank you. Best, Rik

[@RemiseRemise]

Tks.v.much & nice to see your Chanel...😊

[@BackyardChef]

Thank you. Best, Rik

[@JustBeYouooh]

Hey! I was wondering why you added soy sauce with the baking soda? I thought the baking soda was enough…

[@BackyardChef]

Flavour. Thank You. Best, Rik

[@JustBeYouooh]

@ but you rinsed it off, how does the flavour stay Rik? I’m trying to understand.thank you

[@lynettedaniels7867]

I only use cornstarch. Washing your meat excessively takes away all the goodness of it. I guarantee that my meat comes oit soft and velvety.

[@BackyardChef]

Good on you. Thank You. Best, Rik

[@nelsonlopez9214]

What type of wine?

[@BackyardChef]

Shaoxing

[@rastarocks8290]

Bro , don't be lazy 😉 Add the flavors after rinsing the baking soda off .

[@BackyardChef]

Ha ha ha - up to you. Thank you. Best, Rik

[@JustBeYouooh]

He did! What are you talking about?

[@robertyee8090]

This method works but even after rinsing there still strong aftertaste of baking soda. You can try masking it with soya sauce , sesame oil , garlic , I can still taste it. Best method is spend a couple of dollars more and get a better cut of beef!

[@BackyardChef]

Thank you. Best, Rik

[@lightgiver7311]

You must not be rinsing it enough

[@christopherschulz2936]

You really only need 1/3 teaspoon

[@fuadbelko]

I add suggar to balance out the flavors just like the Chinese. Not too much though, we're not making jam just balancing the flavors, LoL

[@fuadbelko]

Also, if you still dislike flavour you can use sugar, vinegar and salt for marination

[@MohamedSaid-mk2xm]

Hello

[@BackyardChef]

Hello

[@andrewmeier9137]

goldfinger

[@BackyardChef]

Thank You. Best, Rik

[@jonchapman6821]

2:55 There’s no such thing as baking soda. There’s baking powder and there’s bicarbonate of soda. Which is it?

[@BackyardChef]

Get a life and go look it up as an image on google - pathetic - you will see images of Baking soda - try McCormick's massive Australian company supplies the world. Then go moan on another channel - you are obviously a culinary genius telling all of us there is no such thing! Thank you. Best, Rik

[@CupidBlueArrow]

@@BackyardChef woah woah woah chill! From the country I come from there is no such thing either, but that doesn't mean it does not exist, maybe the country did not import it in. I used baking powder and it works well as well! Thanks Backyard Chef!

[@BackyardChef]

@@CupidBlueArrow Thank you. Best, Rik

[@MK-jc9ov]

​@@BackyardChef 😂😂😂😂😂Way to go, Chef!

[@daniraesunshine1391]

Bicarbonate of soda, sodium bicarbonate and baking soda are all three the same thing, just different terms. Baking powder has cream of tartar and corn starch/flour added. No need to be snarky, Google is your friend. 😊

[@mezame1626]

15 minutes?

[@BackyardChef]

Yep

[@holyeti3553]

So much grissle left on this beef eh ?

[@BackyardChef]

Pathetic - cut off what you dont like. That's cooking

[@holyeti3553]

@BackyardChef lazy tutorial ,teach to take off the grissle but leave most of it on ? FU .