Description
This recipe reveals a Chinese secret to tenderize even the toughest beef quickly using baking soda. Thinly sliced sirloin or flank steak is marinated and stir-fried with colorful bell peppers and a savory, slightly spicy sauce. In just about 25 minutes, you’ll have flavorful, tender beef perfect for serving with steamed rice or noodles.
Ingredients
Scale
For the 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 well to coat evenly. Let it sit for 15 minutes to tenderize the meat. Afterward, rinse the beef thoroughly under cold water to remove the baking soda, then pat dry with paper towels.
- Prepare the sauce: In a separate bowl, whisk together the minced garlic, salt, sugar, black pepper, red pepper flakes, balsamic vinegar, olive oil, and chili sauce until fully combined. Set this sauce aside for later use.
- Sauté the vegetables: Heat butter in a large skillet or wok over medium-high heat. Add the sliced onion, red bell pepper, and green bell pepper. Stir-fry the vegetables for 2 to 3 minutes until they start to soften slightly but still retain some crunch. Remove the vegetables from the skillet and set them aside.
- Cook the beef: Using the same skillet, add the marinated and dried beef slices. Cook the beef over medium-high heat for 2 to 3 minutes, stirring frequently, until the meat is browned and nearly cooked through.
- Combine and finish: Return the sautéed vegetables to the skillet with the beef. Pour the prepared sauce over the meat and vegetables. Toss everything together well to coat evenly. Cook for an additional 1 to 2 minutes until the sauce is heated through and flavors meld.
- Serve: Remove from heat and serve the tender beef stir-fry hot, best enjoyed alongside steamed rice or noodles for a complete meal.
Notes
- Using baking soda to tenderize the beef is a traditional Chinese technique that helps break down tough muscle fibers quickly.
- Be sure to rinse the beef well after marinating with baking soda to avoid any soapy taste.
- Adjust the amount of chili sauce and red pepper flakes according to your spice preference.
- For a gluten-free option, ensure the chili sauce used is gluten-free.
- Thinly slicing the beef against the grain enhances tenderness.
- Serve immediately for the best texture and flavor.
