Chinese Secret to Soften the Toughest Beef Recipe

Discover the traditional Chinese method to tenderize even the toughest cuts of beef, resulting in melt-in-your-mouth texture and rich flavors.


  • 1 lb tough beef (such as flank steak or chuck roast), thinly sliced against the grain
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 tablespoon cornstarch
  • 1 teaspoon sugar
  • 1/2 teaspoon baking soda (optional, for extra tenderizing)
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1-inch piece ginger, minced
  • 2 green onions, thinly sliced
  • 2 tablespoons vegetable oil


  1. In a bowl, combine soy sauce, Shaoxing wine, cornstarch, sugar, baking soda (if using), and black pepper. Stir until cornstarch is dissolved.
  2. Add the sliced beef to the marinade, making sure each piece is well coated. Let it marinate for at least 20 minutes at room temperature, or refrigerate for up to 1 hour.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger, stirring constantly for about 30 seconds until fragrant.
  4. Add the marinated beef to the skillet in a single layer. Let it sear without stirring for 1-2 minutes to develop a nice caramelized crust.
  5. Stir-fry the beef for another 2-3 minutes until cooked through and tender. Avoid overcooking to keep the beef tender.
  6. Garnish with sliced green onions and serve hot with steamed rice or vegetables.

Enjoy your tenderized Chinese-style beef!

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