I'm looking to replicate chinese tender beef recipes.

There are all kinds of methods online for use of baking soda. Soaking in
water and baking soda, coating the beef dry(ish) and leaving it, etc.

So... if I do the water and baking soda, what ratio?

Can I just coat the meat dry with baking soda?

How long?

If I leave it too long will it go mushy, or is it like a brine, and after it
reaches a 'peak' there is no more effect?