Slice beef thinly against the grain.

Place in a bowl. Sprinkle over baking soda, toss with fingers to coat evenly.

Refrigerate for 30 to 40 minutes. (See Note for different cuts)

Rinse beef well with tap water. Shake off excess water, then use paper towels to blot away excess water (doesnt need to be 100% dry).

Proceed with recipe of choice. Beef can be marinated or seasoned before cooking, stir fried or deep fried, and it will be soft and tender, velvet like.

Note: Tenderising time differs for different cuts of beef. Rule of thumb: Chuck beef and other traditional stewing beef - 30 minutes Economical steak cuts (rump, hanger) - 20 minutes Blade, bolar blade - 40 minutes Brisket - the only cut I dont recommend, havent been 100% happy with outcome If youre unsure for your cut of beef, go for 35 minutes. Even when I under or over tenderised, it was still tender and juicy. Youll quickly figure out the best marinating times for your preferred cuts of beef - just adjust up and down by 10 minutes at a time.