1. Wash the beef, soak in cold water for 1-2 hours, soak in bleeding water, pay attention to changing the water in the middle
2. After repeated washing, control the moisture and cut into strips. Excessive blood in the beef will affect the texture and taste of the meat during cooking.
3. Add soy sauce, cooking wine, sugar, oyster sauce and starch to the beef, cover it with plastic wrap, and marinate in the refrigerator for about 30 minutes
4. Wash the green and red peppers and use half of each
5. Wash and cut green and red peppers
6. Add appropriate amount of oil to the pot, saute the peppercorns, green onion and ginger, remove and discard, slide into the beef and stir fry to change color
7. Add chili and stir fry over high heat
8. Add salt to taste
9. Put it out of the pot and set it on the plate, OK to start the meal!
Tips:1. Tender-fried beef is best to use beef tenderloin, remember to marinate well in advance, and stir-fry until there are no bloodshots.
2. Add starch and marinate for 30 minutes to make the meat tender and not greasy in the mouth.
