Beef is a staple in many delicious stir-fry dishes. But even with good cuts, it can turn out tough or watery if marinated improperly. A chef of high repute recently revealed a mistake many home cooks make: salting beef too early. According to Tạp Chí Đời Sống, doing so causes the meat to lose moisture and become tougher. Instead, the trick is to include a spoonful of sugar in your marinade to preserve tenderness, prevent water-release, and infuse deeper flavor. tapchinuocmy.com

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What the Original Article Says

Here’s a summary of the chef’s advice from the article:

• Many people marinate beef by simply coating it with salt, MSG (monosodium glutamate), and seasonings for 15–20 minutes. But salt dissolves proteins and draws out moisture, causing the beef to exude liquid and weaken its texture. tapchinuocmy.com

• The recommended approach is to delay adding salt until nearer the end of cooking. Meanwhile, incorporate one spoonful of sugar in the marinade. The sugar helps the meat retain moisture, prevents it from drying out, and enhances caramelization when searing. tapchinuocmy.com

• Other marinade ingredients used include ginger, garlic, pepper, soy sauce, seasoning powder, and cooking oil—for aroma, seasoning, and fat to carry flavor.

• Marination time should be limited. Over-marinating leads to overly dark color or mushy texture. Marinating in the refrigerator is advised to allow flavor absorption while slowing spoilage. tapchinuocmy.com

This method promises beef that is “melt-in-your-mouth soft, richly flavored, and — importantly — doesn’t weep water when stir-fried.” tapchinuocmy.com

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Why This Trick Works — Culinary Science & Expert Insights

The method is rooted in several known cooking principles:

1. Salt and moisture loss
   Salt initially draws out water by osmosis. If applied too early, moisture escapes before cooking, reducing juiciness. In quick-cook cuts, this is especially problematic.

2. Sugar’s moisture-retention & caramelization role
   Sugar is hygroscopic, meaning it draws moisture in rather than pushing it out. In small amounts, it can help retain juice inside the meat fibers.
   It also contributes to Maillard browning, enriching flavor and appearance when heated.

3. Balanced seasoning and aromatics
   Ingredients like ginger, garlic, pepper, and soy sauce are common in Asian beef marinades. They help with fragrance, umami, mild tenderizing (especially ginger), and masking off-notes.

4. Timing & temperature control
   Quick marinade times (15–30 minutes) prevent over-absorption and texture degradation. Refrigeration slows bacterial growth while allowing gradual flavor uptake.

Many chefs and cooking science sources back such techniques: in recipes for quickly cooked meats, salt is often withheld until just before or during cooking, and sugar or sweet components (honey, mirin, etc.) are added to help balance juiciness and flavor.

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Practical Recipe & Steps (Based on the Article + Expert Suggestions)

Here’s how you can apply this in your kitchen:

Ingredients (for ~300–400 g beef strips):

• 1 teaspoon sugar

• Ginger (crushed)

• Garlic (crushed)

• Soy sauce

• Seasoning powder / MSG (optional)

• Pepper

• A small amount of oil

Steps:

1. Slice beef across the grain to shorten muscle fibers.

2. In a bowl, mix sugar, ginger, garlic, soy sauce, seasoning powder, pepper, and oil.

3. Add beef slices and toss to coat evenly.

4. Marinate for 15–30 minutes in the refrigerator—not longer.

5. When cooking, heat the pan hot first, sear beef quickly, then add salt near the end to adjust flavor.

This helps the meat brown nicely, stay moist, and not release too much water while stir-frying.

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Warnings & Caveats

• Don’t use too much sugar—it can burn or cause toughness if overdone, especially on high heat.

• Avoid using extremely acidic ingredients (strong vinegar, citrus) for extended marination times—these can denature proteins excessively and make meat mushy.

• Keep beef chilled during marination to prevent bacteria growth.

• Always taste and adjust salt levels near the end of cooking; you don’t want to over-salt.

• Small test batches help confirm the method works with your specific beef and pan setup.