Is there a way to tenderize meat without adding flavor from a marinade?
I'm make make stir fry often with round steak or sometimes flank steak. I usually pound the heck out of it to tenderize it, but sometimes it's still tougher than I'd like. Since I'm going for an Asian flavor, I've always avoided acids like vinegar or lemon juice marinades. I've read that dry rubs don't really work, and I think I may have tried that years ago without success. Is there any way to tenderize beef without adding flavor from acids/marinades?
It might be that I pound it with a rubber mallet (one that is only used for cooking and I do it between double layers of waxed paper to prevent contamination to the mallet). Maybe if I switched to a standard metal mallet that poked holes in the meat would help you think that's my problem?
How much baking soda per pound of meat, and how long to I need to wait before cooking?
Thanks both of you.
- 8 years agoFavorite Answer
We use baking soda.Source(s): I'm asian
- Anonymous8 years ago
Braising that is the best way and only moderation tenderizing.
I would heat it on medium high for a good two minutes to get some real colour on it and then turn and repeat.
Add some watter to the pan to just cover the meat and bring to the boil and reduce the heat to a simmer and leave it for 10 minutes and turn again. Cook for a further 5-10 minutes.
Use what liquid remains to make a an au Jus, or gravy as it will taste really meaty.