Beef is a staple in many delicious dishes, especially stir-fries. Yet even a well-chosen cut can become tough or release excess water if not marinated properly. A Vietnamese culinary article on Tạp Chí Đời Sống argues that adding salt too early in a marinade is a mistake — and that one spoonful of sugar can be the secret to achieving tender, flavorful beef that doesn’t weep water during cooking. (Tap Chí Đời Sống) (turn0view0)

Below is an enriched version with culinary science, chef perspectives, and safer guidelines.

---

What the Original Article Claims

• Many people season beef early with salt, MSG, or seasoning, then let it sit for 15–20 minutes before cooking. But this can draw out moisture: salt dissolves some proteins and water, causing the meat to exude liquid before it even hits the pan.

• The article warns that this early salting not only drains flavor but also toughens the meat’s texture and prevents it from searing properly.

• Instead, it proposes that you delay adding salt until nearly the end of cooking. Meanwhile, include one teaspoon of sugar in your marinade. Sugar helps the meat retain moisture, balances flavors, and prevents dryness.

• In addition, seasonings like ginger, garlic, pepper, soy sauce, seasoning salt, and cooking oil are recommended to enhance aroma, depth, and tenderness.

• The article also suggests that marinade time should be limited (not too long) so the beef doesn’t darken excessively in color. Marinating in the refrigerator can help flavor penetration and reduce spoilage risk.

---

What Culinary Science & Chef Advice Say

To evaluate and expand on these claims, here’s what cooking experts and food science say:

Salt and Moisture: Timing Matters

• Salt does indeed cause osmotic drawing of moisture from meat when applied early — a phenomenon known as “purge” in butchery. For lean cuts, this can lead to drier texture or steaming rather than searing.

• However, dry-brining (salting and letting meat rest for hours or overnight) is a legitimate technique many chefs use. The salt initially draws moisture out, which then dissolves the salt and is reabsorbed back into the meat, seasoning it internally. This works best with thicker cuts or whole meats, not thin beef strips for stir-fry.

• For quick-cook cuts (thin slices, stir-fry), delaying salt closer to the cooking moment can reduce early water loss and preserve juiciness.

Role of Sugar in Marinades

• Sugar is hygroscopic (attracts moisture), and small amounts can help retain juiciness by slowing moisture migration out.

• It also participates in Maillard browning, contributing to caramelization and a richer crust when cooked. But too much sugar can burn or cause excessive browning/toughness if cooked at high heat.

• Many culinary guides recommend balance: sugar for flavor and moisture, not heavy sweetness.

Aromatics & Acidity

• Ingredients like ginger, garlic, and pepper are common in Asian-style beef marination, helping flavor, reducing fishiness, and providing mild enzymatic tenderizing (especially ginger).

• Soy sauce and umami seasoning provide salt and additional depth; adding them late can prevent early purge.

Marinating Duration & Temperature

• Short marination (15–30 min) is suitable for thin slices. Longer marination with aggressive ingredients (acid, salt, pineapple, etc.) can over-soften texture or “cook” meat prematurely.

• Marinating in the refrigerator slows microbial growth and helps better flavor absorption without spoilage.

---

How to Apply These Tips — Step-by-Step

1. Slice Beef Properly: Thin against the grain to shorten muscle fibers.

2. Initial Seasoning Without Salt: Mix sugar (about 1 tsp per 200–300 g beef) with garlic, ginger, pepper, a splash of soy sauce (low sodium), and a bit of oil.

3. Marinate Briefly: Let the mixture sit for 15–30 minutes at refrigeration temperature.

4. Cook Over High Heat: Sear quickly in a hot pan or wok to lock in juices before salt causes moisture loss.

5. Add Salt Late: Just before or during finish cooking, adjust salt or seasoning to taste.

6. Finish Carefully: Avoid crowding the pan, and serve right away to prevent moisture pooling.

---

Warnings & Things to Watch Out For

• Don’t add too much sugar — excess sweetness or burning at high heat can damage flavor.

• Avoid marinating too long with strong acids (vinegar, citrus) in beef slices — they can degrade texture and make meat mushy.

• Always keep meat chilled during marination to avoid bacterial growth.

• Do a test batch first if using a new technique; small mistakes are easier to correct on small portions.