1. Wash the beef and soak it in cold water for 1-2 hours. Change the water in the middle. 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.
2. Peel the onion, wash and cut into strips, pick and wash the parsley, and cut into sections.
3. Add light 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. Pick up the frying pan, sauté the peppercorns, green onion and ginger, remove them, slide them into the beef, stir fry, and take out.
5. In another frying pan, saute the scallions and ginger, add the onions and stir fry a few times.
6. Add beef to high heat and quickly stir-fry for a few times. Turn off the heat, add salt and coriander to taste.
7. Take out the pan and serve.
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.
