2, beef generally choose the upper brain, ribs, tenderloin and other parts of the cow, the meat is tender and tastes good.
3. Cut the beef into thin and even slices, and cut off the long fiber, not along the fiber tissue, so that the beef will not be chewed. Find the texture of beef first, and then cut it perpendicular to the texture of meat.
4. Shred the onion. Slice beef into a pot, and add shredded onion, 2 tablespoons Korean hot sauce, 1 teaspoon ginger powder, 1 teaspoon black pepper powder, 2 teaspoons cumin powder, half a tablespoon white sugar, 1 teaspoon oyster sauce, 1 teaspoon thirteen spices, 1 teaspoon cooking wine and half a tablespoon braised soy sauce.
5, put on gloves, grab the beef and seasoning evenly by hand, the beef becomes sticky, the seasoning is fully integrated into the beef, pour the salad oil, grab it evenly, and lock the moisture of the beef. Cover with plastic wrap and marinate for half an hour-1hour.
6. When the time is up, put the beef and onion together in the baking tray and spread it out to roast the beef. You can eat the beef when it changes color, and don't roast it for too long, otherwise the beef will lose moisture, smell of firewood, tender and chewy.