Preparation
1- Softening the meat
Prepare the meat: Cut the 800 g of meat into thin strips or the size you prefer for your recipe.
Apply sodium bicarbonate: Sprinkle 1 teaspoon of sodium bicarbonate to the meat and massage gently to make sure all the meat is covered. Sodium bicarbonate is the key ingredient that will help break down the hard fibers of the meat, making it much softer.
Rest: Leave the meat to stand with the sodium bicarbonate for 15 to 20 minutes. This time is sufficient for the sodium bicarbonate to work its magic.
Rinse well: After resting time, rinse the meat well under cold water to remove any sodium bicarbonate residue. This is important to avoid a strange taste in meat.
Dry the meat: Use absorbent paper to dry the meat. This step is crucial for the meat to be well cooked.
2- Season and cook the meat
Marinate the meat: In a bowl, mix the softened meat with 3 sliced garlic cloves, 1 teaspoon of sugar, 1/2 teaspoon of salt, black pepper to taste, 1 teaspoon of chilli and 1 tablespoon of tomato sauce. Allow to marinate for about 10 minutes.
Fry the meat: Heat 2 tablespoons of oil in a large frying pan over medium-high heat. Add the pickled meat and cook for about 5 to 7 minutes, or until it is well golden and well cooked.
Add the onion and pepper: When the meat is almost ready, add the julian cut onion and the pepper into strips. Cook for a further 3 to 4 minutes, until the vegetables are soft but still crisp.
We recommend: Put the meat in boiling water, I learned this on a five-star grill.
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