Most recipes use the two-stage browning approach: Brown meat cubes first, and then simmer them until tender. Use your fingers to gently work the salt granules into the surface, breaking down the fibers of the meat. Flank beef could be the best for the stir-fry cooking technique for a few reasons. Moisture is exuded faster than it can be evaporated. Tips for the Best Beef Stroganoff. If you don't have a meat mallet, use a meat tenderizer to poke holes into the cut of meat. https://www.allrecipes.com/recipe/232837/best-ever-beef-marinade I have to thank Recipe Tin Eats for that tip, which was the missing link for me. Use ribeye steak and pound it (affiliate link) to tenderize it. Tenderizing with a baking soda solution is faster than using a saltwater brine. https://www.livestrong.com/article/556412-how-to-tenderize-cooked-beef Discard used marinade or boil it at a rolling boil for a few minutes to ensure it reaches 165°F. To properly tenderize a steak, lay the steak out on a plate and cover each side with approximately 1 teaspoon of coarse kosher salt or sea salt before cooking. Another option is to pierce your meat all over with a fork and then soak it in vinegar for 1 to 2 hours before you cook it. Velveting flank beef can yield stir-fry results that make the beef tender and supple. https://www.livestrong.com/article/510161-how-do-i-make-beef-chunks-tender Second, it is easy to cut into bite-size portions or pieces. Tips. Plus, letting the meat sit longer in baking soda will not do any harm, whereas over-brining meat can make it stringy and mushy This technique works particularly well with smaller cuts of meat, since the baking soda has a lot of surface area to penetrate. To find out if a soak longer than 15 to 20 minutes would do more harm than good, we treated 12 ounces each of ground beef, sliced chicken breast, and sliced pork with baking soda—¼ teaspoon for the beef and 1 teaspoon for the sliced meats—for different lengths of time before cooking them. Just add 1 to 2 tablespoons of white vinegar to your cooking liquids and your roasts, stew meats, and steaks will come out tender and juicy every time. 2. This is the best option if you are going to use a marinade. But what happens when you rush the process by adding all the meat to the pot at once and crowding the pan? Preparation options: Hit the beef with a meat mallet (aka steak hammer) thoroughly. Steak marinade is perfect to use on those tougher, less expensive cuts of meat like roasts, tri-tips, and shoulders, so use it liberally. You need an expensive, tender cut of beef, or substitute pork tenderloin. How to Make It . First, it is inexpensive and has a deep beefy flavor. 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