1. Cut the beef into thin strips (just the size of the tail of a chopstick), add black pepper, light soy sauce, dark soy sauce, sugar, starch and water in turn, and marinate for 20 minutes
2. Cut green and red peppers and chives into strips and set aside
3. When the oil in the pot is heated to 70% or 80%, add beef tenderloin and stir-fry quickly until the surface of the meat changes color, then remove
4. Heat oil in a wok, add green and red pepper shreds and stir fry
5. Add beef tenderloin and stir well
6. Add shredded green onion and a little salt and stir-fry well, then it can be out of the pan
7. The spicy and shredded beef tenderloin with rice is ready
Tips:For meat selection, the first choice is beef tenderloin, which should be cut into strips along the grain and sliced horizontally. When sautéing beef, use more oil, heat, and heat. The beef should be half cooked.
