I’m making fajitas for dinner, but due to shopping at the Bordeaux Kroger, I couldn’t find a nice cheap steak to cut into my own strips and was force to buy “stir fry meat.” Which is expensive and always chewy. So, I am marinating it. In Coke. Which is something a waiter at a Chinese restaurant once told me is a good way to break down the connective tissue in meat you plan on cooking hot and fast.
So, I’m trying that.
But my check-out clerk told me she always uses vinegar and water.
I can’t quite decide which is less troubling to me. I mean, we’ll see how the Coke goes. I feel like I’m just coating my meat in sugar? Like, “meat, but more like candy.” But I have concerns that the vinegar would give my meat a slight pickly taste?