Marinate the beef with seasoning powder, soy sauce, garlic juice, MSG, and five-spice powder in a ratio of 2-1-1-1/2-. Marinate for at least 20 minutes.

Deep-fry the French fries in hot oil (about 350°F/180°C) until they are slightly firm. Usually, fry for about 2 minutes in hot oil.

Heat a pan over high heat. Add 2 tablespoons of cooking oil. When the oil is very hot, add a few black peppercorns, then add the marinated beef. Stir-fry quickly until the beef is just seared and browned on the edges, then remove from the pan.

Sauté minced garlic with butter and a little oil. Add the vegetables and stir-fry until almost cooked, then lower the heat. Add the sauce mixture: ketchup, chili sauce, soy sauce, sugar, and MSG in a ratio of 1-1-1-1/2-1/2 (adjust to taste). Add the beef back in, turn the heat to high, and toss everything together until the sauce is evenly coated.

Final dish: The beef should be tender, seared on the outside and medium inside. The vegetables should be just cooked, not mushy. The fries should be crispy outside and fluffy inside.

Tip: Marinating the beef with garlic juice adds great aroma and prevents the garlic from burning during stir-frying. For extra tenderness, you can also marinate with a little apple or pear juice, and add a splash of brandy for more flavor. For crispier fries, remove them when almost done, let them rest for 1 minute, then fry again in hot oil until golden and crispy.

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