1. Coat with starch. Take a certain amount of dry starch (corn starch, potato starch, etc.) and mix it with water in a ratio of 1:2 to make wet starch water. Stir the wet starch water into the cut beef, mix well with your hands, then let it sit for 30 minutes to allow the starch slurry to evenly coat the surface of the beef, then add it to the pot and stir-fry. During the frying process, the gelatinized starch will form a thin film on the surface of the beef, thereby locking the moisture in the beef to ensure that the fried beef is tender and delicious.

2. Wrap with egg white. After cutting the beef slices, add an appropriate amount of egg white, stir evenly, let it sit for 30 minutes and then fry. During the frying process, the egg white mixture is thermally denatured and solidified, thereby reducing the loss of water and nutrients in the beef and making the meat smooth and tender. Egg white batter is generally used in conjunction with starch batter for better results.

3. Add beer. It is also a good choice to pour an appropriate amount of beer on the beef, marinate it for 30 minutes, and then fry it. Because the enzymes in beer can break down some of the protein in beef, thereby increasing the tenderness of the beef. However, due to the lower enzyme content in beer, the "meat tenderization" effect of this method is not as good as the first two methods.

Finally, if you want to fry fresh beef, it is best to choose lean and tender meat when buying beef, such as tenderloin and tenderloin. When cutting beef, you should also pay attention to cutting against the grain of the meat. The thinner the cuts, the better, so that the fried beef will be more tender.