If you reheat leftovers, stay clear of using a microwave, mainly because it has a tendency to make the beef soggy in lieu of crispy. Instead, increase it to a wok or pan over the stove for the best benefits.Chili powder, staying a spice blend, offers a additional elaborate taste profile. The dominant taste originates from the powdered chili peppers

baking soda – Baking soda is often used in Chinese cooking to tenderize beef. It neutralizes acid and raises the pH level, which causes the meat to be much more alkaline. This triggers the protein to possess difficulty tightening up, which leads to a lot more tender meat.I like reheat Beijing Beef from the air fryer in an effort to crisp up the b