2, beef for roast beef, generally choose the upper brain, ribs, tenderloin and other parts of the cow, tender meat, good taste.
3. Cut the beef into thin and even pieces. Beef is tender when eaten, and it is also very particular about cutting beef. The fibrous tissue of beef is thicker and the connective tissue is denser, so it should be crosscut, and the long fiber should be cut off, not cut along the fibrous tissue, so that the beef will not be chewed. First, find the texture of beef, and then cut it perpendicular to the texture of meat. It is the top knife cutting, cutting across the grain of beef.
4. Cut the onion into shreds, put the sliced beef into a pot, and add the shredded onion, 2 tablespoons of Korean hot sauce, 2 teaspoons of ginger powder 1 teaspoon, 2 teaspoons of black pepper powder 1 teaspoon, 2 teaspoons of cumin powder, half a tablespoon of white sugar, oyster sauce 1 tablespoon, thirteen spices 1 teaspoon, and cooking wine.
5. Put on disposable gloves and grab the beef and seasoning evenly by hand. The beef becomes sticky, and the seasoning is fully blended on the beef. Pour in salad oil and grab it evenly to lock the moisture of the beef. Cover with plastic wrap and marinate for half an hour-1hour before baking.