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I found that if you use baking soda, it does tenderize the meat but the faults of losing too
2 }( r3 t: Y! K0 [, }5.39.217.77:8898much texture on the meat, maybe you can a little bit of cornstarch, oil and light sugar, salt
2 D  C( G! I; o( s5.39.217.77:8898and MSG, sautted  the meat for half an hour, the beef will come out to be tender.  Thanks.