Cut the meat into thin strips. Sprinkle with baking soda, cover, and let it rest for 30 minutes. This is the trick that tenderizes the meat.
Meanwhile, chop the garlic cloves. Mix with sugar, salt, black pepper, and ground chili.
Rinse the meat several times with clean water to remove the baking soda and pat dry with a paper towel.
Heat a little oil in a large skillet. Quickly brown the meat on all sides and remove it.
In the same pan, sauté the julienned onion and the sliced bell pepper for a few minutes.
Add the browned meat and the garlic and spice mixture. Add the ketchup and mix well.
Cover and simmer for about 15-20 minutes.
Side salad
Cut the cabbage into thin strips, slice the radishes, and halve the cherry tomatoes.
- Chop the fresh parsley and mix with the mayonnaise, yogurt, salt and black pepper to taste.
- Mix all the salad ingredients and serve as a side dish.
This oriental trick with baking soda is incredible for achieving tender and juicy meat.
