Sorry to disappoint you.
It's a myth that marinades tenderise beef. They don't, they just add flavour to the surface.
Acids and enzymes only tenderise the surface of the meat to a depth about 3mm – and that's only after 8 days – or thereabouts.
So, yes, they might add some flavour in that time – but if you leave the meat in for that long marinades simply turn the top 3mm mushy – while the rest of it stays tough and unflavoured.
Onion and garlic do penetrate the surface a bit further, because they’re water soluble – but they don't act as tenderisers.
So, if you want to use acids or enzymes in a marinade – be aware that they're only there for the flavour and not for their “tenderising” qualities. For that reason marinade your meat for no longer than 1-3 hours if they contain acids or enzymes.
Or, alternatively, just use a dry rub. You'll get the flavour, without the mush.
Acids
Wine
Wine contains tartaric and malic acid, but the fruit in wine can add flavour to the meat.
Lemon
Lemon contains citric acid which can add a citrus flavour.
Vinegar
Vinegar contains acetic acid.
Yogurt
Yogurt contains lactic acid, which can add a bit of flavour.
Buttermilk
Buttermilk also contains lactic acid, which can add a bit of flavour.
Tea
Tea contains tannic acid. Brew a strong cup of black tea and add to stews and casseroles.
Coffee
Coffee adds flavour and is acidic. Brew a strong pot of coffee. Let it cool, then marinade the meat. Or you can add it to stews and casseroles.
Enzymes
Pineapple juice
Contains an enzyme (bromelain).
Papaya
Either green or ripe. Contains papain. Add two tablespoons of mashed papaya per 500g and rub it in with your hands.
Figs
Contains an enzyme (ficin). Use in stews or casseroles. The flavour of figs does not transfer to the meat.
Kiwi fruit
Contains an enzyme (actinidin). Either blitz a skinned Kiwi fruit and use it as a marinade. Or, scoop out the flesh, keep the skin and use the inside part of the skin to rub the meat.
Ginger
Contains an enzyme (protease).
Alkaline
Baking Soda
Popular in America. Rub the meat with baking soda, leave it in the fridge for 3-5 hours – take it out and rinse the baking soda off. Bring it up to room temperature, dry it well then cook it.
But it can leave a bitter taste on the meat and damage some of the nutrients, (vitamin C, vitamin D, riboflavin, thiamin, and an essential amino acid).