How to Tenderize Beef for Stir-frying (Tested Chinese chef secrets)

[@Bob_Engdahl]

Your video is so helpful. Thank you so much for sharing. 😊

[@TasteofAsianFood]

Thanks for watching!

[@phyllismok6033]

thanks for sharing

[@bettypereira6531]

Thank you so much for your great help

[@TasteofAsianFood]

You're welcome!😊

[@californiacat9762]

❤ thank you. 😺

[@ChopChou]

Hello Chef I also like making lamb curries. Can we use this method for Lamb and Chicken also? Thank you.

[@TasteofAsianFood]

I suggest that you follow the steps up to the marinade with soy sauce and other seasonings. On the day you plan to use it, simply defrost the portion and then coat it with egg, cornstarch, and oil.

[@grandulasperty1812]

Nice video, many good tips :-) One more method I have seen is to smash the beef slices with the side of your cleaver as you cut them - good old mechanical tenderising Also (I'm not a chef), to help cut nice and thin slices, I (when I have time) put the meat in the freezer for like 15 minutes, after trimming and befoew slicing

[@TasteofAsianFood]

Great tip!

[@adeyemisiadekunle7989]

This is really helpful, thanks. I wanted to know is there any stage you can freeze the beef after tenderizing in case I want to do a big batch?

[@LeedonLee]

❤

[@rweisele]

Not all brands of baking soda will leave a metallic taste, I use Arm and Hammer, and Food Club brands and neither one leaves an objectionable taste of any kind. In most Chinese dishes I make, the soy sauce and hoisan sauce or oyster sauce will also change the taste of the soda if you can even taste it.

[@gchow6009]

Good to know. I can taste the metallic at Chinese restaurants in beef dishes.