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Chinese secret to tenderizing meat even the toughest meat becomes tender in 5 minutes start by cutting 1 kilo of beef next transfer them to a large bowl add 500 mL of milk and let them soak for 20 minutes in a medium saucepan add 30 ml of olive oil 80 g of unsalted butter remove the pieces of beef from the milk and transfer them to the saucepan let them fry until golden brown remove the beef from the saucepan add one onion chopped into cubes half a teaspoon of sweet sweet paprika three crushed garlic cloves 1 teaspoon of salt a pinch of black pepper add 30 G of mustard 30 ml of soy sauce and stir add all the fried beef stir until Incorporated 200 mL of water and cook for 30 minutes make a mixture of two tablespoons of corn starch with 100 mL of water add parsley and chives to taste it’s ready now love your life