4 cups of bean broth (or to taste)
1 cup of olive oil
1 tablespoon of water
1 tablespoon of soy sauce
2 tablespoons of cornstarch
1 teaspoon of sugar
250g Mignon Beef, sliced into thin strips
To taste: Salt
4 cups of bean broth (or to taste)
1 cup of olive oil
1 tablespoon of water
1 tablespoon of soy sauce
2 tablespoons of cornstarch
1 teaspoon of sugar
250g Mignon Beef, sliced into thin strips
To taste: Salt
Cut the beef into fine strips
Place the beef in a bowl and add soy sauce, 1.5 tablespoons of cornstarch, and 0.5 tablespoon of olive oil
Mix well
Wash and drain the bean broth, and reserve
Heat the remaining olive oil in a skillet and add the beef
Cook for 20 seconds while stirring to separate the strips
Cook for an additional 5 minutes, then remove the beef using a slotted spoon
Leave only 1 tablespoon of olive oil in the skillet, then add the bean broth and stir over high heat for 20 seconds
Add salt and sugar
Mix well
Add the remaining cornstarch dissolved in water and mix until thickened.
