a Chinese guy i've worked with over the years hit almost all meats with cornstarch plus baking soda to tenderize. he'd worked in mostly chinese kitchens for over 50 years and said that was the secret...
you'll learn by touch if ya cook enough of em-trust me ;). In the mean time choose or break down thicker cuts-a lot more forgiving than a 1/2" steak-Think a porterhouse/ribeye/NY for 2. You can also temp em with a thermometer on...
try a different brand milk, not all are equal(you are using whole?). Also as said, the water must be HOT for kneading.
Been a while since i've done it but it comes together pretty quickly.
