1Clean the vegetables and cut them into small pieces. The garlic should be crushed into a paste. Cut the beef tenderloin into 0.3cm slices with vertical fibers and wash again with water to remove blood from the meat.

2Place the beef tenderloin slices in a large bowl, add the cornstarch and 2 tablespoons of water, mix well and then stir with chopsticks in a clockwise direction until the water is well absorbed, and let stand for 40 minutes.

3Heat the water in a large saucepan over medium-high heat, add a little oil and 1 teaspoon salt, and boil the choy sum for 1 minute.

4Heat the oil in a wok over medium heat until it reaches 50 percent, then add the marinated beef and stir-fry until browned.

5Pour off the excess oil in the wok, leave a little oil in the wok, heat the wok over high heat, add the minced garlic and ginger and stir-fry to release the aroma, then add the beef and stir-fry to combine, cook in the cooking wine, and then add the soy sauce, sugar and oyster sauce and stir-fry to combine.

6 into the boiled cabbage section, and beef stir-fry evenly, and finally pour into the water starch thickening can be.