Transform Any Beef into Mouth-Watering Wagyu with @wokgod's Chinese Restaurant Technique

Discover the ingenious method used by Chinese restaurants to tenderize beef and elevate it to Wagyu-level quality, as demonstrated by the culinary maestro @wokgod. Witness how a seemingly ordinary piece of beef undergoes a magical transformation into a succulent, melt-in-your-mouth delicacy.

The process begins with slicing the beef thinly against the grain. This crucial step ensures the meat's tenderness. Next, a generous sprinkle of baking soda acts as a tenderizing agent, breaking down the meat fibers. To further enhance the beef, @wokgod adds water, sugar, chicken powder, white pepper, and a touch of monosodium glutamate. The mixture is completed with sesame oil, olive oil, Shaoxing wine, and dark soy sauce.

M****ging these flavorful ingredients into the beef not only infuses it with rich taste but also creates a velvety texture that rivals authentic Wagyu. After marinating, the beef is ready to be cooked. Without the aid of a high-powered jet engine, @wokgod opts for a traditional wok, showcasing impressive tossing skills that ensure even cooking.

The result is astonishing. The beef, now tender and full of flavor, falls apart effortlessly, reminiscent of top-grade Wagyu. @wokgod's technique has the power to revolutionize any home cook's approach to beef, delivering a dish that scores an impressive 9.5 out of 10.

For a closer look at this life-changing recipe and to see the final stir-fry creation, watch the full video by @wokgod. Prepare to be amazed and inspired to try this at home!