1-First, start by slicing the beef thinly and placing it in a bowl this helps it absorb flavors better. Prepare the marinade by mixing ½ pound beef tenderloin or beef chuck with 1 teaspoon salt, 1 teaspoon sugar, 1 tablespoon soy sauce, 1 teaspoon Shaoxing cooking wine, ¼ teaspoon baking soda, 1 tablespoon cornstarch, ¼ cup water, 1 teaspoon light olive oil, ½ teaspoon chicken bouillon, and a pinch of white pepper. Let it marinate for 30 minutes to 1 hour to lock in that moisture, then stir well before cooking.

2-Next, heat a pan or wok on high heat and add 2 tablespoons of vegetable oil. Stir-fry the beef until it gets a nice brown sear, covering with a lid if oil splatters to keep things tidy. Set the beef aside once done. In the same pan, stir-fry 6-8 dried red peppers and 2 sliced garlic cloves until the peppers darken and the garlic turns golden, about 1 minute.

3-Add 1 sliced small white onion and cook until it’s translucent, which takes 1-2 minutes. Return the beef to the pan along with the peppers, onion, and garlic, then toss in 6-8 green onions cut into 2-inch pieces. Finish by adding 1 tablespoon of soy sauce and ½ tablespoon of sugar, and fry everything together for 1 more minute. Serve it hot with white rice for a complete meal that’s both nutritious and satisfying. For a fun twist, here are some easy twists on pasta dishes that pair well if you’re mixing cuisines.