Tenderize Beef to Velvet Perfection with This Simple Baking Soda Trick

Beef is a flavorful and versatile meat but it can also be tough and chewy if not prepared properly. While expensive cuts like filet mignon are naturally tender cheaper cuts from the chuck, round, and flank require some extra attention to become melt-in-your-mouth tender.

Luckily, there’s an easy way to turn even the most budget-friendly beef into succulent, velvety perfection – baking soda. This common pantry staple can significantly soften and tenderize meat through a simple chemical reaction. When rubbed on beef, baking soda raises the pH, loosening muscle fibers and connective tissues. The result is beef as tender as the pricey cuts, but without the high cost.

Follow these simple steps to velvetize beef with baking soda:

Ingredients:

• 250g (8oz) sliced economical beef (chuck roast, round steak, flank steak etc.)
• 3/4 teaspoon baking soda

Directions:

1. Slice the beef against the grain into thin slices, about 1/4 inch thick. This exposes more surface area for the baking soda to work its magic. Choose relatively inexpensive cuts like chuck roast, bottom round steak, or flank steak to save money

2. Sprinkle the baking soda evenly over both sides of the raw beef slices. Use about 3/4 teaspoon for 250g or 8oz of meat.

3. Gently rub the baking soda into the beef, distributing it evenly. Let it sit for 30 minutes at room temperature so the baking soda can fully penetrate and tenderize.

4. After 30 minutes, rinse the beef under cool running water to wash off any lingering baking soda. Pat it dry thoroughly with paper towels.

5. At this point, the beef is ready for any recipe – stir fries, fajitas, stew, etc. The pre-treated beef will now cook up significantly more tender and velvety than untreated beef.

6. For extra flavor, marinate the tenderized beef in your favorite wet or dry rub. But the baking soda-treated beef will be tender and velvety even without a marinade.

The baking soda trick is especially great for quick-cooking stir fries or fajitas. The beef only needs a brief time over high heat to cook through while retaining tenderness. For stews and braises that cook low and slow, even untreated beef will eventually become fall-apart tender, so the baking soda is less critical.

While incredibly effective, baking soda does slightly increase the sodium content of the beef. This is negligible in most recipes, but anyone on a low sodium diet may want to skip the baking soda and use a marinade or acidic ingredient like vinegar or citrus juice to tenderize instead.

For best results, use the baking soda-treated beef within 4 hours after rinsing off the baking soda. If left longer, the meat may start to toughen up again.

With this simple trick, inexpensive cuts become elegant and tender enough for fine dining. Impress your family or guests with succulent steak, stir fries, fajitas and more, all with humble baking soda as the secret weapon. Velvetizing beef doesn’t get any easier than this. Ditch the marinades and tenderizers – all you need is baking soda from the pantry to enjoy restaurant-quality beef at home.