The invention discloses a method for tenderizing beef. The method comprises the following steps: removing the beef ectoloph meat fascia from fresh beef, trimming the edge, and slicing; injecting 10ml of a papain solution into every 100g of sliced beef, putting the sliced beef in a sealed bag, and carrying out enzymolysis for 8-15 minutes to obtain sliced beef subjected to enzymolysis; putting the sliced beef subjected to enzymolysis and sealed bag together into a rolling drum of a vacuum roller, carrying out vacuum rolling at 8 DEG C under the vacuum degree of -0.08 MPa, and tenderizing by continuous rolling at the rotation speed of 12 r/min for 12 r/min, thereby obtaining the tenderized beef. The method can enhance the water retention property and yield of the beef, and is capable of well improve the tenderness and structure of the beef and decomposing actomyosin and collagen into polypeptides and even amino acids, so that the muscle myofilaments and tendon filaments are ruptured, and the beef becomes tender and smooth, thereby enhancing the mouthfeel of the beef.