Beef with onion flavor

1

Cut the beef into thin slices, add pepper powder, a little salt, cooking wine, and cornflour, mix well, cut off a small part of the green onions, shred the ginger, mix into the beef, and marinate for 20 minutes;

2

Most of the remaining green onions can be cut into blocks or slices at will, and green peppers can be cut into slices;

3

Pour more oil into the pan, heat it, add the beef and stir fry. After the beef turns white, remove the excess oil;

4

Add green peppers and green onions and continue to stir;

5

Sprinkle some pepper and continue to stir fry; because pepper is added when marinating the beef, I will sprinkle a little this time to increase the aroma;

6

Add a little salt and soy sauce before serving the pot. You can leave the chicken essence alone. Make it according to your preference! Finally, sprinkle with about a tablespoon of cumin powder, remove from the pot and serve on a plate!

1. When stir-frying the beef, be sure to use plenty of oil; both the wok and the oil must be fully heated so that the beef turns out tender and smooth; 2. Generally, the beef should be scooped out onto a plate after a quick stir-fry. Green onions and green peppers should be added to the wok to sauté until fragrant, and then the beef should be poured back in to be stir-fried with the ingredients; this makes the onion flavor stronger. However, considering that this easily leads to excessive oil in the dish, and my husband is currently clamoring to lose weight and strongly demanding that I reduce the oil in my cooking, I added the green onions and green peppers directly to the beef; 3. Since cornstarch was added to the beef, the sauce easily reduces; during the process, it is best to have a small bowl of water nearby to add as needed; 4. If you want a spicy taste, you can add an appropriate amount of chili powder when marinating the beef according to your personal needs; you can also add spicy bird's eye chilies to the ingredients to make it more appetizing