How should baking soda be used to tenderize meat?
I  once worked in a Chinese restaurant and we used it for beef only, It was always the same, 1/4 teaspoon baking soda per lb of meat (lean meat, we used top round), tablespoon ShaoXing wine, pinch of salt and clove of garlic mashed. Marinated about 15-20 minutes, then "blanched" in hot oil for about 30 seconds, meat will look horrible after this last step, grey and ugly but when added your stir fry it will be tender and juicy. You can also use the egg white marinade with cornstarch, Shaoxing wine, white pepper, soy sauce...marinade 1/2 hour...blanch in hot oil. We used that marinade on chicken and didn't use that on beef as it does leave a slight coating that was not wanted in beef. As far as the baking soda leaving a taste....I never noticed it as it was not that much. Also when using the baking soda marinade, you should throw the meat into the bowl with force and manipulate it with your hands for a few minutes to activate the process faster, we used to slam it into a large bowl with as much force as we could. The meat will feel slimy, that is normal. Try it and let me know.