The small green vegetables are cut in half, then boiled with boiling water and then put in cold water to keep the color and taste of the vegetables. Finally drain the water. Cut the mushrooms into small pieces or slices. The onion is cut into silk and the parsley is cut into foam. Sprinkle two tablespoons of salt and pepper on the surface of the beef and marinate it on the side.
Pour oil into the hot pot and add the sirloin when the oil temperature rises. Fry the beef on both sides, fry until you like the cookedness and pick it out from the pot. Boil the water in a new pot, cook in pasta and cook for about 8 minutes.
Melt the butter in the pan, add the onion, garlic and mushrooms, and fry until light brown caramel.
Pour the brandy while frying the mushrooms, add the Worcester sauce and mustard after sauteing. Stir well.
Add the cream to the fragrant mushrooms, boil, season with salt and pepper, and sprinkle with some parsley. Pick the garlic and add the spaghetti. Give the beef a little heat.
The vegetables can be padded with beef. Sprinkle the remaining parsley on the food in all the dishes.