Recipe for stir-fried beef with potatoes and onions (using beef brisket)

Rinse fresh beef brisket to remove blood and squeeze out excess water.

Cut the beef into pieces, then add 2 grams each of five-spice powder, ginger powder, scallion powder, white pepper powder, and baking soda, 8-10 grams of cornstarch, a pinch of salt, one egg white, and half a spoonful of Shaoxing wine. (Note: Adding baking soda, egg white, and cornstarch will make the beef tender, smooth, and chewy without being dry.)

Stir clockwise until well combined and elastic.

Cut the onion into large chunks

Cut the bell peppers

Peel the potatoes and cut them in half.

Cut both pieces into three sections horizontally and diagonally.

Arrange the pieces neatly and cut them vertically to the thickness of a one-yuan coin. Don't cut them too thin, as they will easily break during the frying process.

After cutting all the pieces, rinse off any excess starch.

After the water boils, blanch the potato slices for 2 minutes until just cooked through, keeping the potatoes firm, then drain and remove them from the water.

Sauté scallions, ginger, and garlic in the oil in the pan until fragrant.

Add the beef to the pot and stir-fry quickly over high heat until it is cooked through.

Add 2 teaspoons of Shaoxing wine to enhance the aroma.

Add 1 teaspoon of oyster sauce for flavor.

Add 2 teaspoons of second-grade soy sauce for color.

Stir-fry the beef over high heat for about 5 minutes until it releases its wok aroma and is cooked through. Then add the slightly undercooked potatoes and onions to the wok, along with a teaspoon of first-pressed soy sauce for color and flavor. Stir-fry quickly over high heat for a few minutes until cooked through. Before removing from the heat, add the bell peppers, adjust the salt and MSG, and stir-fry evenly.

Remove from heat and plate

The lean beef brisket is tender yet slightly crisp, and very delicious.