Cut the beef tenderloin into small pieces, add ginger,thin soy sauce, sugar, black pepper (may be a little more), grab it by hand and let it marinate for 20 minutes.
Cut the garlic into small pieces
Cut green and red chili into small pieces
Prepare a bowl of sauce in advance: oyster sauce, sugar, thin soy sauce, chicken essence, a little salt and mix well.
After 20 minutes, take out the beef from the refrigerator, add the cooking wine, dry starch, sesame oil, and mix well with chopsticks.
Put the oil in the pot, add the minced garlic and stir-fry out the scent (use a small fire)
(Pleurotus eryngii is washed in advance and then cut into small pieces) Then put the Pleurotus eryngii and stir-fry in the pan, and stir fry until the Pleurotus eryngii is discolored and effluent.
apricot mushroom be evenly colored and take it out.
Put the oil in the pot, stir-fry the beef until it is 80% cooked, and the whole process is small fire.
Add Pleurotus eryngii and continue to stir fry.
Pour the sauce from step 4 into the pan and stir well. Finally, stir in the green pepper and red pepper.Finally, the green chili and red chili segments continue to stir fry