tomato beef

Cut the beef into thin slices evenly against the pattern, place it in a large bowl, first add soy sauce, soy sauce, sugar, cooking wine, and tender meat powder (or BakingSoda) and pepper noodles, grab with your hands until they are sticky, add 1 teaspoon of water, then grab with your hands until the meat absorbs the water, add 1 teaspoon of water, and then grab until the water can completely enter the meat. Never pour in the water in one go. At this time, if the meat is still dry, add 1/4 teaspoon of corn starch, grab well, then add 1/2 teaspoon of oil to seal the water, grab a few more times, and let the beef stand for about 30 minutes. This way, the meat has time to absorb the seasoning we just put in, let it stand for at least half an hour, cover the bowl surface, so that the water on the surface will not escape and the surface will become dry;

Cut the tomatoes into hob pieces, place the pan on the stove, turn on medium heat, add the oil when the pan is heated to 30 to 40%, and then put the beef evenly in the pan, not poured it all over the place, but spread it evenly in the pan;

Stir fry over 30% to 40% heat until white, serve for later use;

Put a little oil in the pan, add the tomatoes, stir fry a few times, add sugar, soy sauce salt, sprinkle a little pepper flour, and toss it a few times to test the taste until appropriate. If it is a meat tomato, add a few tablespoons of water. If the tomato itself is full of water, you don't need to add water;

Pour in the beef, stir well, add in the water starch mixed with 1 teaspoon corn starch and 1 tablespoon water, sprinkle with a few drops of sesame oil, stir for a few times to serve.