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I found that if you use baking soda, it does tenderize the meat but the faults of losing too
8 W' I# z# K" i9 o. U5.39.217.77:8898much texture on the meat, maybe you can a little bit of cornstarch, oil and light sugar, salt & W' E8 O/ A5 x% p% U" }+ ]+ L: c
and MSG, sautted  the meat for half an hour, the beef will come out to be tender.  Thanks.