On Thursday, September 21, 2017 at 10:39:54 PM UTC-10, Julie Bove wrote:
> > wrote in message
> ...
> >I just read about it earlier that they use baking soda, mix it with the
> >meat, leave for 20 mins and then rinse it off from the meat. And cook it.
>
> "They"?

The OP's post:

"Does anyone out there know what the Chinese restaurants use to tenderize
their meats in for example, beef broccoli, mongolian beef, etc.?"

That's what "they" do! The seriouseats link cited is mostly there to make the gwailo look dumb.