1. Wash the beef and cut into thin slices, add black pepper, cornstarch, cooking wine, ginger slices and stir well, marinate for about 20 minutes.
2. Peel the tomatoes and cut into pieces.
3. Pour the oil in the casserole, do not heat it very hot, pour the tomatoes and stir fry.
4. Pour in an appropriate amount of boiling water and cook for about 3 minutes.
5. Add the tomato sauce and boil, stir well.
6. Add the marinated beef slices.
7. Add crushed black pepper, salt, stir loose beef slices, and turn on the heat. (The casserole has a good heat preservation effect, and it will boil after turning off the fire, and the beef can be cooked)
8. Sprinkle in an appropriate amount of coriander.
Tips:1. The cooking time of beef should not be too long, otherwise the beef will become old. If you are not using a casserole, it is best to cook until the beef is cooked and then turn off the heat.
2. It is best to use beef tenderloin, which is more tender. (I made the leftover from the braised beef, which is a bit older than the tenderloin)
3. When the casserole is hot, you must add boiling water, or be careful that the casserole will crack.
