Return the drained beef slices and mix them thoroughly with the sauce.

Saute the beef slices in a single layer until they are lightly browned on both sides, about 30 seconds per side for rare beef.

Add seasoned beef slices over onions in skillet; slices may overlap.

In the 1930s, a married couple in Chengdu became famous for making beef slices.

Cook the beef slices over high heat until just browned on both sides.

It is usually a disaster of dry beef slices surrounding stringy scallions.

To serve, arrange the asparagus tips with the beef slices on a serving platter.

The few beef slices and even fewer slivers of cheese played second fiddle to a mound of mushrooms.

Bring the mustard liquid to the boil, add the beef slices tied to the fork and simmer gently for 5-7 minutes.

Add the beef slices and stir well to coat in the mixture.