How to make it

1. Heat pan with more oil than usual. Add mixed mushrooms first and pan-fry until the surface is dry and edges are slightly golden (about 3–5 minutes. Tip: Mushrooms contain moisture; frying until dry removes any raw taste and enhances aroma).

2. Push the mushrooms aside, leave oil in the pan, and quickly pan-fry beef tenderloin cubes until 80% cooked (about 1–2 minutes), then remove and set aside.

3. In the same pan, add minced garlic and stir-fry until fragrant. Return the mushrooms and stir-fry together so the mushrooms absorb the garlic aroma.

4. Add the seared beef cubes and stir-fry quickly until evenly mixed.

5. Add onion chunks and tri-color bell pepper chunks, stir briefly. Then add 2/3 pack of Sauce for Teriyaki Chicken (adjust amount to taste). Stir-fry over medium heat until the sauce thickens and coats all ingredients evenly (about 1–2 minutes).

6. Taste before serving and drizzle a little more sauce if desired. Ready to serve!