Remove excess blood from beef slices using kitchen towels and cut into 2cm pieces.

Mix beef with 1 tbsp sugar and let it sit for tenderizing.

Marinate beef with minced garlic, soy sauce, cooking wine, ginger powder, and black pepper.

Chop onion, bell pepper, paprika, scallion, and black olives as instructed.

Prepare the sweet and sour soy sauce by mixing soy sauce, honey, plum extract, cooking wine, vinegar, and sesame oil.

Combine the chopped vegetables with the soy sauce mixture.

Blanch beef tendon in boiling water for 40 seconds, rinse in cold water, and refrigerate.

Stir-fry bean sprouts with a pinch of salt and set aside to cool.

Stir-fry water dropwort similarly and layer it over the bean sprouts.

Cook the marinated beef on high heat, pressing out excess moisture with kitchen towels.