How to marinate grilled meat to make beef tender

Adding an appropriate amount of acidic seasonings and protease ingredients when marinating beef can make the grilled meat more tender. The main methods include using pineapple juice, adding baking soda, wrapping with egg white, low-temperature long-term pickling, and controlling salt addition.

1. Pineapple Juice

Fresh pineapple juice contains bromelain, which can break down muscle fibers in beef. Mix beef and pineapple juice in proportion and marinate. Protease will gently soften the meat. Note that the pickling time should not be too long to avoid excessive looseness of the meat. Pineapple juice can also give beef a sweet and fruity aroma, making it suitable for pairing with spices such as black pepper.

2. Baking Soda

Eating baking soda as an alkaline substance can alter the protein structure of beef. Add a small amount of baking soda to each pound of beef and mix well. Let it stand and rinse thoroughly before seasoning. This method can significantly improve water retention and keep the grilled beef juicy. The dosage needs to be strictly controlled, as excessive use can lead to a bitter taste.

3. Egg white wrapping

Egg white can form a protective film on the surface of beef, locking in internal moisture. Mix egg white and starch into a paste and evenly coat it on the sliced beef. When baking, the egg white film solidifies first to reduce juice loss. This method is particularly suitable for thinly sliced beef, and the finished product has a smooth, tender, and elastic texture.

4. Low temperature marinating

The seasoned beef is sealed and refrigerated for marinating, and the low temperature environment allows moisture to slowly penetrate. It is recommended to marinate for more than six hours, and thick cut meat pieces can be extended to 24 hours. Low temperature can prevent microbial growth and allow seasoning to fully penetrate. Before baking, it is necessary to warm it back to room temperature to ensure even heating.

5. Salt Control Techniques

Adding salt too early can cause beef to dehydrate and become dry. It is recommended to sprinkle salt for seasoning before grilling. During pickling, sodium containing seasonings such as soy sauce and fish sauce can be used to replace some salt. Sugar seasonings can undergo Maillard reaction with amino acids, enhancing flavor and protecting meat quality. Marinating with olive oil and other oils can form a moisturizing barrier.

Choose fresh beef tenderloin or beef leg meat that is suitable for grilling, and cut against the grain to break down the long fiber structure. When grilling, pay attention to controlling the heat. First, lock in the meat juice with high temperature, then lower the temperature and bake slowly. Paired with fresh vegetables such as lettuce and onions, it helps relieve greasiness and replenish dietary fiber. Different parts of beef can be marinated using a combination of methods, such as using baking soda to treat areas with more fascia or using pineapple juice to marinate areas with thicker muscle fibers. Boil and sterilize the remaining marinade to avoid cross contamination.