Stir-fry in authentic Chinese restaurants is soft and tender. While expensive cuts of beef can guarantee you the right texture, you can also tenderise and soften cheaper cuts of beef yourself using a simple trick with baking soda. Many people attempt to dust already cooked beef with baking soda to get this affect, but the soda taste lingers and the beef can taste like flour. The proper way of softening your beef for stir fry using baking soda is to treat the meat before it is cooked.
Scatter a pound of raw beef stir fry meat over a large plate.
Sprinkle a teaspoon of baking soda over all the meat, making sure to evenly distribute the powder. Use your hands to gently toss the beef pieces until they are lightly coated.
Cover the beef with foil and place into the refrigerator. Allow the meat to sit for 20 minutes.
Remove the beef and rinse well with cold water until all the baking soda residue is gone. Pat the beef dry with paper towels.
Cook the beef as usual for the stir fry.