1. Method 1:

(1) Beef, garlic, sweet potato powder, light soy sauce, ginger, and chili.

(2) Prepare and clean the beef.

(3) Slice the slices and add sweet potato powder and light soy sauce to marinate for a while.

(4) Chop the garlic, pepper, and ginger and set aside.

(5) Heat the oil in the pot and stir-fry the beef slices quickly.

(6) Fry garlic chili in the remaining oil.

(7) Add beef and stir-fry evenly. Add appropriate amount of salt and light soy sauce to taste.

2. Method 2:

(1) 400 grams of beef, one green pepper, three or four cloves of garlic, a few slices of ginger, one tablespoon of Pixian bean paste, and two tablespoons of light soy sauce , appropriate amount of pepper, 10 grams of cornstarch, one tablespoon of cooking wine, appropriate amount of oil, five or six dried red peppers, and a small handful of Sichuan peppercorns.

(2) Freeze the beef in the refrigerator for a while, then take it out and cut it into thin slices. Cut perpendicular to the grain.

(3) Add cooking wine, light soy sauce, cornstarch and pepper to the beef, mix well and marinate for 20 minutes. Then add a spoonful of oil and mix well.

(4) During the marinated beef time, chop the garlic into puree, cut the green pepper into rings, shred the ginger, and mince the dry red pepper.

(5) Add a little more oil to the pot, warm the oil over low heat and sauté the pepper until fragrant. Remove the peppercorns.

(6) Then add half of the minced garlic and saute until fragrant.

(7) Change to high heat, slide in the beef and stir-fry until it changes color, remove and drain.

(8) Leave the base oil, stir-fry shredded ginger and diced dried red pepper over low heat.

(9) Add a spoonful of Pixian bean paste to the pot and stir-fry the red oil.

(10) Pour the beef into the pot again and stir-fry over high heat.

(11) Add the green pepper rings and the other half of the minced garlic halfway through, stir-fry until the green peppers are broken and then serve.

3. Method three:

(1) 300 grams of beef tenderloin, 300 grams of color pepper, appropriate amount of ginger and garlic, appropriate amount of peanut oil, appropriate amount of salt, appropriate amount of white pepper, Sichuan peppercorns Appropriate amount of powder, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of corn starch, appropriate amount of Sichuan peppercorns, and a small amount of oyster sauce.

(2) Slice peppers, slice beef, shred ginger, and dice garlic.

(3) Add appropriate amount of light soy sauce, cooking wine, white pepper, Sichuan pepper powder, a little salt, and cornstarch to the beef, stir evenly and marinate for half an hour.

(4) Heat the oil in the pan, heat the oil with a spoon until it is 70% hot, add the beef and stir-fry until cooked, remove.

(5) Leave the oil in the pot, add ginger, garlic, and peppercorns and stir-fry until fragrant.

(6) Add chili and stir-fry for one minute, add appropriate amount of salt.

(7) Add beef, light soy sauce, vinegar, white pepper, and oyster sauce, stir-fry for two minutes, and remove from the pot.