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I found that if you use baking soda, it does tenderize the meat but the faults of losing too tvb now,tvbnow,bttvb$ x) s2 h$ S% l3 a9 ~. `3 i' V( |8 X$ N
much texture on the meat, maybe you can a little bit of cornstarch, oil and light sugar, salt
5 y1 f3 a; x/ R5 \7 @0 I* cand MSG, sautted  the meat for half an hour, the beef will come out to be tender.  Thanks.