My husband thought this was a way of creating a texture on the beef 🤣 but it's really the way they tenderize beef for those amazing dishes like beef & broccoli or Mongolian beef. And you can do it in a half hour or overnight, which means if you get started and your evening plans change, just leave it in the fridge, even for a day or two.
This is my favorite way. What you do is take your cut off beef (flank steak or sirloin, etc.), cut it however you'd like. I usually use flank steak and cut it against the grain, at an angle, and create thin slices, then cut those bite-size. Anyway, throw those in a bowl, and add
1 tsp baking soda
2 tbsp cornstarch
1 tsp salt
2 tbsp water
2 tbsp vegetable oil
Mix it all together well, cover it up and throw it in the fridge until you're ready to cook. When you take it out, make sure you rinse it off before cooking, you don't want all that baking soda and cornstarch in your dish, because it can change the consistency of your sauce.
The first time I did this my family was seriously impressed. So tender even in just a couple hours. I looked like a superstar!! You can too!
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