Stir-fried beef with green pepper

Overview

Green pepper and beef are a good partner - the killer of rice.

Cut the beef into strips and put into a bowl, add the ginger into shreds. Then add 2 tsp rice wine, appropriate amount of water, 1 tsp baking soda, 1 tsp corn starch, 1 tsp salt, appropriate amount of black pepper, mix well and marinate for more than fifteen minutes. Cut the green chili into small pieces, chop the garlic and onion and set aside.
Pour light soy sauce and dark soy sauce into a bowl. Add an appropriate amount of water, 1 tsp of corn starch, an appropriate amount of chives, an appropriate amount of white sugar, an appropriate amount of black pepper, and mix evenly.
Heat the wok and add an appropriate amount of salad oil. The oil temperature should be 50% hot. Pour the marinated beef into the wok and spread it quickly. Turn up the heat and stir-fry. Add an appropriate amount of salad oil to the marinated beef before putting it into the pot to prevent it from sticking to the pot.
Stir-fry the beef over high heat until the beef changes color and serve.
Stir-fried beef.
Heat the wok again and add salad oil. After the oil is hot, add the chopped garlic and onion prepared in advance and saute until fragrant, add green chili and stir-fry.
Add the freshly fried beef and stir-fry evenly.
Pour the prepared sauce into the pot and stir-fry.
When the soup in the pot thickens, it is ready to serve.
Picture of the finished product of green pepper beef. Definitely a rice killer