Soak beef in soy sauce for a few days

Soaking beef in soy sauce for too long may cause the meat to become hard or too salty. It is generally recommended to marinate for 2-4 hours. The time for marinating beef with soy sauce mainly depends on the thickness of the beef, the purpose of marinating, and personal taste preferences.

When beef is thin or used for stir frying, marinate it in soy sauce for 30 minutes to 1 hour before it becomes flavorful. The salt and amino acids in soy sauce during the pickling process can soften the meat and enhance its freshness, but if left for too long, it can cause excessive protein shrinkage and make the taste worse. If overnight pickling is required, it is recommended to refrigerate and control the amount of soy sauce used. A small amount of sugar or starch can be used to balance the saltiness. When making braised beef or requiring long-term stewing, soaking in soy sauce can be extended to 6-8 hours, but the soy sauce concentration needs to be diluted or other seasonings added. Long term pickling may lead to an increase in nitrite content. It is recommended to marinate with vitamin C-rich ingredients such as lemon juice to reduce potential risks. The pickling container should be made of glass or ceramic material to avoid any reaction between metal vessels and soy sauce.

When marinating beef, it is recommended to adjust the amount of soy sauce according to the cooking method. Thin cut meat slices should be marinated for a short time, while thick cut meat pieces can be marinated for an appropriate extension of time. Paired with scallions, ginger, cooking wine, etc. to remove fishy smell and enhance aroma, avoid storing raw meat at high temperatures for long periods of time. If it needs to be stored for more than 24 hours, it is recommended to pack and freeze it, and consume it within a week to ensure food safety and taste.