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

Mix beef slices with 1 tbsp sugar to tenderize the meat.

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

Chop onion, bell pepper, paprika, green onion, and black olives. Prepare water dropwort by cutting into 4-5cm pieces.

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

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

Stir-fry bean sprouts and water dropwort separately with a splash of water and a pinch of salt. Spread on a plate to cool.

Cook marinated beef on high heat, pressing with kitchen towels to remove excess moisture.