How to make the toughest meat Soft in just 5 minutes Beef and peppers in a skillet Pickle

Many people don't like beef because they think it's tough meat. But that's not a problem if you cook it this way. After this five-minute marinade, you will eat it with just your lips. Guys, for your convenience I am writing the recipe for mild beef in Basil's Asian style: - beef (flesh) 350 g - salt to taste - soy sauce 2 tbsp - white pepper/black pepper to taste - egg 1 pc - starch 1 tbsp - bell pepper 1 pc - onion 1/2 pc - garlic a few cloves - ginger 1 tsp - oil - 9% vinegar 1/2 tsp - sugar a good pinch - stewing soy sauce 2 tbsp - braising starch 1 tbsp with water - sesame seeds 1.Cut the meat into thin slices (350 gr). Put it in a bowl. 2.Add 1-2 tablespoons of soy sauce, a pinch of salt, white pepper liberally(can be black pepper) and one egg. Stir to mix. 3. A tablespoon of starch. Stir. Set aside. 4. Turn on the stove, put in a skillet. Cut bell peppers into slices. 5. Chop garlic a couple cloves. Dice a teaspoon of ginger into small cubes. Mix. 6. Pour oil into skillet well. 7. Fry the meat in batches. Not long - about a minute and a half a piece. 8. Remove the meat, add oil to the skillet if necessary, fry peppers and onions in pieces (1\2 medium onions). You can burn them with a burner. 9. Add meat, soy sauce (a couple tablespoons), vinegar (1/2 chl), sugar ("a good pinch"), starch (a tablespoon, pre-dissolved in warm water). Stir. Tie the starch on the meat. You can dilute with water. 10. Add garlic and ginger. Stir. Turn off the heat. That's it. Sprinkle with sesame seeds when serving.