Description
This recipe reveals a simple Chinese technique to tenderize even the toughest cuts of beef using baking soda. With a quick marinade and a flavorful stir-fry sauce, the beef turns tender and juicy in minutes, complemented by sautéed bell peppers and onions. Perfect for a speedy and satisfying Asian-inspired meal served with steamed rice or noodles.
Ingredients
Scale
Beef Marinade
- 500g (1 pound) beef (sirloin or flank steak, thinly sliced)
- 1 teaspoon baking soda
Stir-Fry Ingredients
- 1 onion, sliced
- 1 tablespoon butter
- ½ red bell pepper, sliced
- ½ green bell pepper, sliced
Sauce
- 1 large clove garlic, minced (or 2 small cloves)
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon chili sauce (adjust for spice preference)
Instructions
- Marinate the Beef: Place the thinly sliced beef in a bowl and sprinkle with 1 teaspoon of baking soda. Toss the beef to ensure even coating and let it sit for 15 minutes. After marinating, rinse the beef thoroughly under cold water to remove excess baking soda and pat the slices dry with paper towels.
- Prepare the Sauce: In a separate bowl, whisk together minced garlic, salt, sugar, black pepper, red pepper flakes, balsamic vinegar, olive oil, and chili sauce until well combined. Set this flavorful sauce aside.
- Sauté Vegetables: Heat 1 tablespoon of butter in a large skillet or wok over medium-high heat. Add the sliced onion, red bell pepper, and green bell pepper. Sauté for 2–3 minutes or until they start to soften slightly but still retain a bit of crunch. Remove from heat and set aside.
- Cook the Beef: In the same skillet or wok, add the marinated beef slices and cook for 2–3 minutes, stirring frequently, until the beef is browned and cooked through.
- Combine and Finish Cooking: Return the sautéed vegetables to the skillet with the beef. Pour the prepared sauce over the mixture and stir well to coat all ingredients evenly. Continue cooking for another 1–2 minutes to heat the sauce and meld the flavors together.
- Serve: Remove the skillet from heat and serve the tender beef and vegetables hot over steamed rice or noodles for a delicious and quick meal.
Notes
- Baking soda tenderizes the beef by breaking down the proteins, but be sure to rinse it well to avoid a soapy taste.
- Use sirloin or flank steak thinly sliced against the grain for best tenderness.
- Adjust the chili sauce quantity to control the spice level to your preference.
- Sauté vegetables just until slightly softened to retain their crunch and bright color.
- Serve immediately after cooking for the best texture and flavor.
