The goal of using Baking Soda in treating meat, generally beef, is one wanted to tenderize cheaper cut of beef such as round steak, for stirfry dishes, e.g., stirfry beef and Chinese Brocoli. Pork and chicken generally are not very tough after cooking hence will not require treatment with meat tenderizer or baking soda.
When round beef was cut in small pieces, not necessary very thin cut, stir fry them would result in very chewy meat because the meat is in contact with oil for very short time. Pre-treatment with baking soda will make the meat very tender after stirfry but the baking soda did leave a strong alkaline taste which is very unpleasant.
So it is very important to adjust the amount of baking soda and the time of exposure of meat to it as well as proper washing of treated meat with fresh water containing some lemon juice or rice vinegar to remove excess baking soda taste is very important. After removal of excess baking soda, the beef will be marinated with spices, oyster sauce, pepper, garlice etc... to enhance the taste of the final product.