How to cook Mongolian tender beef

905g boneless sirloin, soy sauce 120ml, 30ml dry sherry, sesame oil 10ml, 25g corn starch, 25g brown sugar, 6g chopped red pepper, 5 dried red peppers, 90ml vegetable oil and 4 shallots, and cut into 5cm segments.

Exercise 1. Freeze beef for slicing. Cut into strips of about 7.5* 1.3 cm for later use.

2. In a large bowl, mix soy sauce, sherry, sesame oil, corn starch, brown sugar, red pepper and pepper together. Put the beef in the sauce. Cover and refrigerate for 20-30 minutes.

3. Heat 30 ml of oil in a large pot with medium fire, and then put the shallots into the hot oil. Cover and simmer for 6 minutes, or until the onions are soft. Then take out the onions and put them aside.

4. Heat the remaining oil in the same pot on medium heat, add the beef mixture, fry for 5 minutes or until the beef is completely cooked, then put the onion back in the pot and continue frying for 30 seconds or until the heat permeates.