1. Coat with starch. Take a certain amount of dry starch (corn starch, potato starch, etc.) And mix with water in the ratio of 1: 2 to make wet starch water. Mix the wet starch water into the cut beef, grasp it with your hands, and then let it stand for 30 minutes, so that the starch slurry is evenly wrapped around the surface of the beef, and then put it into the pan and stir-fry. During deep-frying, the battered starch will form a thin film on the surface of the beef, thus locking in the moisture in the beef, thus ensuring that the fried beef is tender and flavorful.

2. Pack egg white. Beef slices cut, add appropriate amount of egg white, mix well, and let stand for 30 minutes after frying. In the frying process, the egg white mixture heat denaturation coagulation, thus reducing the loss of moisture and nutrients in the beef, so that the meat is smooth and tender. Egg white coating is usually used in conjunction with starch coating for better results.

3. Add beer. It's also good to pour the right amount of beer over the beef, marinate it for 30 minutes, and then deep fry it. Because the enzymes in beer can break down some of the proteins in the beef, which in turn increases the tenderness of the beef. However, due to the low enzyme content in beer, this method of "tenderizing" is not as effective as the first two methods.

Lastly, if you want to stir-fry fresh beef, it's best to buy beef that's lean and tender, such as tenderloin and loin. Cutting beef should also pay attention to cut against the grain of the meat, the thinner the cut, the better, so that the fried beef will be more tender.