The biggest key to fried beef is that it is tender and smooth~~~ Share the six-word mantra of tender beef: crosscut, lock water, stir fry!
Cut the beef into slices and trace it into a large bowl. Add water, the amount of water is about 1/3 of beef, stir evenly, after the beef absorbs enough water, add appropriate amount of cooking wine, soy sauce, sugar, starch, pepper and mix well. Add a spoonful of raw oil, mix well again, marinate for 15 minutes or so.
Put the marinated beef in the oil pan and slide it until it changes color.
Sauté the sliced onions and red pepper into a frying pan
It will be soy sauce, soy sauce, a little salt, cooking wine, cumin powder, pepper and mix well together to make juice. Pour the beef wire slipped in step 2 into the onion, then quickly pour in the prepared juice, stir fry evenly, then pour a little sesame oil into the onion section.
First, cross-cut: When cutting meat, it must be horizontal, and the beef fiber is shorter and tenderer. Second, lock the water: add enough water when marinating to make the beef full of water. Adding oil and locking the water is the key to making it smooth and not negligible. Third, fast-fried: beef is very easy to fry. So try to separate the side dishes as much as possible, and then adjust the ingredients in advance, quickly turn over and quickly start the pot.