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I found that if you use baking soda, it does tenderize the meat but the faults of losing too
% c- [8 Q+ W9 c( ?3 `much texture on the meat, maybe you can a little bit of cornstarch, oil and light sugar, salt
  ^, T# r9 e& X6 [1 w' j. E  yand MSG, sautted  the meat for half an hour, the beef will come out to be tender.  Thanks.