Beef tenderloin (beef spine flank), tea tree mushrooms, onion, lemon, egg white, garlic cloves, dried chili peppers, cornstarch, ginger, salt, black pepper, sugar, chicken broth, sesame oil

Methods:

1. Shred the beef, and marinade it with salt, black pepper, lemon juice, egg white and a little cornstarch for 30 minutes. Egg white, lemon juice and cornstarch have the effect of tenderizing the beef.

2. Cut half of the onion into julienne strips and half of it into pieces; soak and cut the tea tree mushrooms into pieces; cut the garlic cloves into pieces; and slice the ginger

3. Heat oil in a wok to 70 percent and quickly pour in the ginger, onion strips and beef tenderloin, and then slide them through the wok. Pour in the beef and tea tree mushrooms and stir-fry for 3 minutes.

5. Season with salt, sugar and chicken broth and stir-fry for a few minutes. Cook a little water, cover the pot and simmer for two minutes, sprinkle a few drops of sesame oil out of the pot.

Tips:

Seasoning can be based on personal taste, and then put some thirteen spices, light soy sauce, black pepper and so on are good.