Method 1:
The first step is to marinate the steak with spices, whatever spices you use.
The second step is to bake it in the oven for a few minutes (in fact, you can do it without baking it);
The third step is to find a pan with a little butter (without butter) and put the cows on it for a little frying.
Forget one thing, when copying steak or frying steak, use a smaller pot to make a sauce with butter and spices (use your imagination), and this sauce is finally poured on the side of the steak with plates.
The steak made in this way will not be too raw.
Finally, don't do it at five o'clock. It's better to wait until seven or eight o'clock. After dark, there should be red wine and candles, and you should sit face to face. By the way, get a small flower basket in it, and do whatever you like with the rest. That's what the book says.
Beef should not be too thick, beat it with the back of a knife, marinate it with a little red wine and chopped onions for 20 minutes, use olive oil, if not, use salad oil and a little butter to slow down. Do you have shredded cheese? Finally, you should sprinkle a little with fennel. By the way, we should also find some carrots and onions, chop diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced Better serve it with some sauce and Chili sauce.
Method 2:
Materials: (two copies)
1. Raw steak. 4.red wine.
2. Sea salt. 5. dried spices (Italian Season).
3. Black pepper. 6. olive oil.
Practice:
Pickling beforehand:
1. Sprinkle a proper amount of small-grained sea salt on both sides of the steak (if there is no sea salt, coarse salt can be used) and freshly ground black pepper.
2. Sprinkle with red wine for cooking (we all buy the cheapest in the restaurant), and the height is about one-third of the thickness of the steak. Without red wine, it doesn't matter if you don't use it. However, the richness of taste is slightly insufficient.
3. Sprinkle a thin layer of dry spices. Use fresh rosemary, and it tastes good.
4. The whole curing takes about ten minutes.
Fry in the pan:
1. Hot pot, olive oil and steak.
2. Fry both sides slightly with high fire, aiming at locking the gravy of the steak.
3. Once the gravy is locked, pour in the remaining sauce that has just been marinated, turn off the heat, cover the lid, and simmer for a few minutes (depending on the thickness of the steak).
4. The sliced meat is * * * red. Finally, sprinkle a little black pepper, which is a delicious sauteed steak.
Method 3:
It is a traditional Korean dish in which the steak is seasoned with meat seasoning with pear juice and roasted on charcoal fire. You can put monkey peach juice instead of pear juice. * Soy sauce plays a role in seasoning and increasing appetite, and is an indispensable seasoning in Korean diet. Sweetness is due to amino acids, and unique aroma is due to aromatic components, and it has preservative effect. Also because of the aroma, it can remove the smell of food. Ingredients: steak 1Kg, white onion 1 tree, 20 green peppers * seasoning sauce: 6 tablespoons of soy sauce, 3 tablespoons of sugar, 4 tablespoons of chopped onion, 2 tablespoons of pounded garlic, 4 tablespoons of sesame seeds, 2 tablespoons of sesame oil and 2 tablespoons of pepper 1/2. Practice (1) Cut the steak into 5-6cm, remove the fat and peel it, and flatten the meat stuck to the ribs. (2) Marinate the cleaned ribs in the seasoning sauce one by one. After the seasoning is mixed evenly, put the grill on the charcoal fire. When the grill is hot, put the ribs out.
Method 4:
Materials:
? 2-3 cm thick beef tenderloin (half the size of a book, for two people)
? Proper amount of olive oil
? Salt. black pepper
? A proper amount of arugula is washed and dried.
? Appropriate canned roasted red pepper
? 5-6 teaspoons balsamic mature vinegar
? Proper Parmesan cheese
Practice:
1。 Season the steak with salt and black pepper.
2。 Add 3 teaspoons of olive oil to the wok. When the oil is hot enough to start smoking, add it carefully.
The steak, fried on one side for about 6 minutes, don't touch it. Turn over and fry for another 6 minutes. So big
It is moderately biased. If you like medium well-done, fry each side for 3-4 minutes.
3。 Transfer the steak to a plate and wake for 10 minutes.
1。 Season the steak with salt and black pepper.
2。 Add 3 teaspoons of olive oil to the wok. When the oil is hot enough to start smoking, add it carefully.
The steak, fried on one side for about 6 minutes, don't touch it. Turn over and fry again ... > >
Question 2: How do you cook black pepper steak at home? Preparation of ingredients:
Beef 1 piece, half onion, 2 garlic [1] butter 1 piece, a little black pepper.
Production steps:
1, cut the beef into pieces half the size of a palm, and pat it loose with a glass bottle or a meat hammer;
2. Sprinkle salt and black pepper powder on the meat, evenly spread on both sides, marinate for an hour or two and chop garlic and onion.
3. Put butter in the hot pot (olive oil is also acceptable), set the steak after the oil melts, and fry it slowly to the maturity you want;
4. Put the steak on the plate and saute the garlic and onion with the remaining oil in the pot;
5. Stir-fry the onion until soft, add a bowl of water to boil and put a few drops of wine;
6, then season with salt and black pepper powder, (it is better to put some oyster sauce), slowly stir-fry into a thick juice and pour the black pepper juice on the steak.
Question 3: How to marinate steak at home? Mix minced garlic, Jiang Mo, half a bowl of soy sauce, half a cup of red wine, a little honey, a little Chili powder and black pepper into juice, and marinate the cows in it for about 2 hours. If you have time to prepare in advance, you can soak the steak in juice, wrap it in plastic wrap, put it in the refrigerator for the night, and cook it the next day. The effect will be better.
Steak, I usually use black pepper with garlic water or onion cooking wine or red wine salt, and I can add other spices. I usually add thyme, which is the only one at home. It tastes good. Once it was marinated with brandy, it tasted strange.
Black pepper (super large, I like it)
Add garlic water (two cloves) or onion (half),
Cooking wine (just the right amount) or red wine (usually I soak half),
Salt (one to two spoonfuls),
Thyme (ultra-small amount, the kind with a leaky bottle that shakes twice is the most)
A chef's ingredients: steak (about 350g), red pepper 1 shredded, onion half shredded, garlic 1 spoon, green pepper 1 shredded.
Marinade: 2 tablespoons soy sauce, 2 tablespoons oil, a little pepper and a little chicken essence.
Seasoning: sugar 1 spoon, soy sauce 1 spoon, appropriate amount of salt, a little uncooked flour, a little tomato juice, chopped green onion, a little water and a little black pepper.
Question 4: How to make home-made steak? Do you have Metro Ito Yokado or at least Carrefour in your home?
There must be filet mignon in the first two places, and there may be naked eyes, and so on. Carrefour may only have ordinary steaks. In fact, the meat in places with less fascia on cattle can be made into steaks. The simplest thing is to go to the vegetable market and buy a piece of fresh beef and cut it into the size and thickness of the steak shop. If you don't beat it repeatedly with the back of a knife, sprinkle with black pepper and seal it with plastic wrap. Do you fry it in the refrigerator with butter and olive oil the next day? If you have olive oil, use salad oil to blend the oil. Cook the meat when the hot oil is hot, and then turn to one side when the color changes slightly. After that, turn down the fire and fry it with chopped onions, which will be more fragrant. Add red wine or lemon juice according to your personal taste. As for black pepper juice, you need black pepper, broth and chopped onions, but this black pepper is not a powder sold in supermarkets. It should be ground coarsely. Granular find out if you have mccormick brand. They have a lot of seasoning powder in their house. If not, forget about a whole black pepper juice in the supermarket.
Question 5: How do you cook steak at home? Materials:
There are beef tenderloins for sale at Carrefour or pricemart.
It's the kind of 32 yuan/500g. Never buy the kind of "veal steak" that looks neat 16 yuan/500g.
One purple onion, one lettuce, one imported lemon, two tomatoes, and a cream salad as good as possible.
A grass-shaped seasoning called tarregon, and fennel, these two things Carrefour or
Pricemart sells them all. Look for them in imported spices. The packaging looks delicious. Small bottles of black pepper powder.
Practice:
Wash the raw steak with water, then add sesame oil, light soy sauce and light soy sauce in the ratio of1:1:1
Then put a small amount of dry red wine (as much as a small wine cup). Of course, if your family has 30 years of whiskey, you can also put it.
A little, be careful, don't put too much wine), and shred onions in moderation.
The right amount of sugar, monosodium glutamate, black pepper, white pepper and salt and pepper depends on your talent in cooking.
Stir the steak with the above seasoning evenly, and soak the steak in the seasoning as much as possible.
Soak it for 20 minutes. Of course, the longer you soak it, the better it tastes.
In the meantime, wash the onion, lettuce and tomato and cut them into filaments. The thinner the better, the smaller the tomato.
Serve in a big bowl and mix the salad later.
Then add a proper amount of blending oil to the pan, not too much, just like spreading eggs.
When the oil is heated to 70%, put the cattle into a pot and fry them on both sides in medium heat 1 min, so that they are 5-cooked.
If you want to eat more cooked food, just adjust the time.
Sprinkle tarregon on the steak after it is out of the pan, and you will smell the fragrance immediately, then add black pepper according to your taste.
Finally, squeeze a few drops of lemon juice onto the steak.
Then eat it while it's hot. Personally, I suggest eating it in the kitchen, because once it's a little cold, it tastes much worse.
Eat one piece before frying the next. At this time, it is best to have a seal beside you to help you mix the salad, and you can add some.
Sugar is in the salad, so don't spare the salad dressing. It's more delicious than Bi Qiu's.
If I can personally go into the kitchen of a western restaurant to see how their steak is cooked and the seasonings they use.
How good it would be
However, the super steak enjoyed by this seal tastes very good, and the gap with the sirloin steak served in 200 yuan may only be
As for the raw materials of steak, 200 yuan can't enjoy a 250-gram steak every day, and one piece can't be enough.
Or do it yourself and eat as much as you want.
It is suggested to buy a better pan and a better kitchen condition, otherwise the atmosphere of western food will be lost.
First, three elbow flowers were steamed in the microwave oven, and then two small packets of pineapple cake were unpacked.
I bought a new non-stick pan because I committed a crime against the wind, so I tried it a little and fried an egg first, and the effect was good.
Start cooking steak
The key is the skill of knife.
Cut the steak thin. . . Relatively thin. . . .
Add some slippery meat powder before curing the beef.
Then there is salting. . .
Use soy sauce, black pepper juice and sand tea sauce.
Half an hour to taste.
You'd better use lard, if you don't have the blending oil.
60% oil temperature
put into the pot or pan and start cooking
Fry on one side for about 2 minutes.
turn over
Fry for another 2 minutes.
Turn over again
Fry for one minute.
again
Fry for one minute.
Lift the pot
Pour in black pepper juice or tomato juice.
Kaichi
Conveniently opened a can of coke.
Selection of beef
The book says that beef is best beef tenderloin, but the supermarket I went to didn't have beef tenderloin, so I used a large piece of beef forest instead. The key points of beef selection are rosy color, crystal clear and tender muscles, and try not to have fat meat and muscle tendons.
Note: Because the steak can't be fried for too long, it requires a high quality of beef. The fat is not delicious, and the tendons are not rotten unless you want to practice your mouth. For the convenience of slicing, it is best to choose a whole piece.
Preparation of seasoning
Ginger, garlic, onion, cut into cubes for later use. Black stir-fry, tomato sauce, salt, soy sauce, chicken essence, cooking wine and one egg.
starch paste
Note: the specific amount depends on personal taste. I used 7 taels of beef with half a piece of ginger, a whole head of garlic and two onions. Cooking wine should be foreign wine, but I don't have it. It's a bit wasteful to use two eggs for beef.
manufacturing process
Cut the beef into thin slices slightly thicker than chopsticks, and the area should not be too large (remember, I will explain it at last), about the size of half a palm. The most important thing after cutting is to take a big hammer (horror film? ) pat the cut beef loose. There is a trick without a special hammer! You can loosen the meat mallet with a rolling pin like a washerwoman's clothes in the old society (of course, don't overdo it, after all, beef is not clothes, and you need a chew when you eat it)
Take and cut into small dices ... > >
Question 6: How to cook your own steak at home is delicious? Teach you a few tricks to cook steak.
Method 1:
The first step is to marinate the steak with spices, whatever spices you use.
?
? The second step is to bake it in the oven for a few minutes (in fact, you can do it without baking it);
?
? The third step is to find a pan with a little butter (without butter) and put the cows on it for a little frying.
?
? Forget one thing, when copying steak or frying steak, use a smaller pot to make a sauce with butter and spices (use your imagination), and this sauce is finally poured on the side of the steak with plates.
? The steak made in this way will not be too raw.
?
? Finally, don't do it at five o'clock. It's better to wait until seven or eight o'clock. After dark, there should be red wine and candles, and you should sit face to face. By the way, get a small flower basket in it, and do whatever you like with the rest. That's what the book says.
?
Beef should not be too thick, beat it with the back of a knife, marinate it with a little red wine and chopped onions for 20 minutes, use olive oil, if not, use salad oil and a little butter to slow down. Do you have shredded cheese? Finally, you should sprinkle a little with fennel. By the way, we should also find some carrots and onions, chop diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced Better serve it with some sauce and Chili sauce.
Method 2:
Materials: (two copies)
1. Raw steak. 4.red wine.
2. Sea salt. 5. dried spices (Italian Season).
3. Black pepper. 6. olive oil.
Practice:
Pickling beforehand:
1. Sprinkle a proper amount of small-grained sea salt on both sides of the steak (if there is no sea salt, coarse salt can be used) and freshly ground black pepper.
2. Sprinkle with red wine for cooking (we all buy the cheapest in the restaurant), and the height is about one-third of the thickness of the steak. Without red wine, it doesn't matter if you don't use it. However, the richness of taste is slightly insufficient.
3. Sprinkle a thin layer of dry spices. Use fresh rosemary, and it tastes good.
4. The whole curing takes about ten minutes.
Fry in the pan:
1. Hot pot, olive oil and steak.
2. Fry both sides slightly with high fire, aiming at locking the gravy of the steak.
3. Once the gravy is locked, pour in the remaining sauce that has just been marinated, turn off the heat, cover the lid, and simmer for a few minutes (depending on the thickness of the steak).
4. The sliced meat is * * * red. Finally, sprinkle a little black pepper, which is a delicious sauteed steak.
Method 3:
It is a traditional Korean dish in which the steak is seasoned with meat seasoning with pear juice and roasted on charcoal fire. You can put monkey peach juice instead of pear juice. * Soy sauce plays a role in seasoning and increasing appetite, and is an indispensable seasoning in Korean diet. Sweetness is due to amino acids, and unique aroma is due to aromatic components, and it has preservative effect. Also because of the aroma, it can remove the smell of food. Ingredients: steak 1Kg, white onion 1 tree, 20 green peppers * seasoning sauce: 6 tablespoons of soy sauce, 3 tablespoons of sugar, 4 tablespoons of chopped onion, 2 tablespoons of pounded garlic, 4 tablespoons of sesame seeds, 2 tablespoons of sesame oil and 2 tablespoons of pepper 1/2. Practice (1) Cut the steak into 5-6cm, remove the fat and peel it, and flatten the meat stuck to the ribs. (2) Marinate the cleaned ribs in the seasoning sauce one by one. After the seasoning is mixed evenly, put the grill on the charcoal fire. When the grill is hot, put the ribs out.
Method 4:
Materials:
? 2-3 cm thick beef tenderloin (half the size of a book, for two people)
? Proper amount of olive oil
? Salt. black pepper
? A proper amount of arugula is washed and dried.
? Appropriate canned roasted red pepper
? 5-6 teaspoons balsamic mature vinegar
? Proper Parmesan cheese
Practice:
1。 Season the steak with salt and black pepper.
2。 Add 3 teaspoons of olive oil to the wok. When the oil is hot enough to start smoking, add it carefully.
The steak, fried on one side for about 6 minutes, don't touch it. Turn over and fry for another 6 minutes. So big
It is moderately biased. If you like medium well-done, fry each side for 3-4 minutes.
3。 Transfer the steak to a plate and wake for 10 minutes.
1。 Season the steak with salt and black pepper.
2。 Add 3 teaspoons of olive oil to the wok. When the oil is hot enough to start smoking, add it carefully.
Steak, fried for about 6 minutes on one side ... > >
Question 7: How to cook your own steak at home? What tools and ingredients do you need? Materials:
There are beef tenderloins for sale at Carrefour or pricemart.
It's the kind of 32 yuan/500g. Never buy the kind of "veal steak" that looks neat 16 yuan/500g.
One purple onion, one lettuce, one imported lemon, two tomatoes, and a cream salad as good as possible.
A grass-shaped seasoning called tarregon, and fennel, these two things Carrefour or
Pricemart sells them all. Look for them in imported spices. The packaging looks delicious. Small bottles of black pepper powder.
Practice:
Wash the raw steak with water, then add sesame oil, light soy sauce and light soy sauce in the ratio of1:1:1
Then put a small amount of dry red wine (as much as a small wine cup). Of course, if your family has 30 years of whiskey, you can also put it.
A little, be careful, don't put too much wine), and shred onions in moderation.
The right amount of sugar, monosodium glutamate, black pepper, white pepper and salt and pepper depends on your talent in cooking.
Stir the steak with the above seasoning evenly, and soak the steak in the seasoning as much as possible.
Soak it for 20 minutes. Of course, the longer you soak it, the better it tastes.
In the meantime, wash the onion, lettuce and tomato and cut them into filaments. The thinner the better, the smaller the tomato.
Serve in a big bowl and mix the salad later.
Then add a proper amount of blending oil to the pan, not too much, just like spreading eggs.
When the oil is heated to 70%, put the cattle into a pot and fry them on both sides in medium heat 1 min, so that they are 5-cooked.
If you want to eat more cooked food, just adjust the time.
Sprinkle tarregon on the steak after it is out of the pan, and you will smell the fragrance immediately, then add black pepper according to your taste.
Finally, squeeze a few drops of lemon juice onto the steak.
Then eat it while it's hot. Personally, I suggest eating it in the kitchen, because once it's a little cold, it tastes much worse.
Eat one piece before frying the next. At this time, it is best to have a seal beside you to help you mix the salad, and you can add some.
Sugar is in the salad, so don't spare the salad dressing. It's more delicious than Bi Qiu's.
If I can personally go into the kitchen of a western restaurant to see how their steak is cooked and the seasonings they use.
How good it would be
However, the super steak enjoyed by this seal tastes very good, and the gap with the sirloin steak served in 200 yuan may only be
As for the raw materials of steak, 200 yuan can't enjoy a 250-gram steak every day, and one piece can't be enough.
Or do it yourself and eat as much as you want.
It is suggested to buy a better pan and a better kitchen condition, otherwise the atmosphere of western food will be lost.
First, three elbow flowers were steamed in the microwave oven, and then two small packets of pineapple cake were unpacked.
I bought a new non-stick pan because I committed a crime against the wind, so I tried it a little and fried an egg first, and the effect was good.
Start cooking steak
The key is the skill of knife.
Cut the steak thin. . . Relatively thin. . . .
Add some slippery meat powder before curing the beef.
Then there is salting. . .
Use soy sauce, black pepper juice and sand tea sauce.
Half an hour to taste.
You'd better use lard, if you don't have the blending oil.
60% oil temperature
put into the pot or pan and start cooking
Fry on one side for about 2 minutes.
turn over
Fry for another 2 minutes.
Turn over again
Fry for one minute.
again
Fry for one minute.
Lift the pot
Pour in black pepper juice or tomato juice.
Kaichi
Conveniently opened a can of coke.
Selection of beef
The book says that beef is best beef tenderloin, but the supermarket I went to didn't have beef tenderloin, so I used a large piece of beef forest instead. The key points of beef selection are rosy color, crystal clear and tender muscles, and try not to have fat meat and muscle tendons.
Note: Because the steak can't be fried for too long, it requires a high quality of beef. The fat is not delicious, and the tendons are not rotten unless you want to practice your mouth. For the convenience of slicing, it is best to choose a whole piece.
Preparation of seasoning
Ginger, garlic, onion, cut into cubes for later use. Black stir-fry, tomato sauce, salt, soy sauce, chicken essence, cooking wine and one egg.
starch paste
Note: the specific amount depends on personal taste. I used 7 taels of beef with half a piece of ginger, a whole head of garlic and two onions. Cooking wine should be foreign wine, but I don't have it. It's a bit wasteful to use two eggs for beef.
manufacturing process
Cut the beef into thin slices slightly thicker than chopsticks, and the area should not be too large, which is about the size of half a palm. The most important thing after cutting is to take a big hammer (horror film? ) pat the cut beef loose. There is a trick without a special hammer! You can loosen the meat mallet with a rolling pin like a washerwoman's clothes in the old society (of course ... > >
Question 8: I want to cook steak at home. How to make it convenient, simple and delicious? I hope you like it!
Black pepper steak
Ingredients: steak
Ingredients: green pepper, garlic
Marinade: soy sauce, black pepper, cooking wine, salt and pepper powder, sesame oil, chicken essence and Chili powder.
Seasoning: soy sauce, black pepper, cooking wine, sugar, cornmeal.
Practice:
1. First, adjust the marinade, then add some water, and put the cows in for salting. I marinated for about 20 minutes.
2. Take the oil pan, add the minced garlic, then add the prepared seasoning (the first four are prepared), and finally add the prepared raw flour to thicken. Pretend.
3. Start the oil pan, with a frying pan. When the oil is hot, turn off the heat, add the steak, start frying, and press it more. After a while, turn it upside down and fry it almost to your liking. Load the plate. Pour the prepared black pepper juice on it.
4. Finally, stir-fry the green pepper with the remaining oil and put it aside, which looks better, hehe.
In fact, there should have been onions, but I forgot to buy them and used green peppers instead. Also, there is no red wine at home, otherwise it should be better to marinate with red wine than cooking wine.
Ingredients: cut steak, butter, onion, lettuce and red wine.
Practice:
Make a paste with eggs and salt, dip the steak and leave it for an hour.
Melt a small piece of butter in a frying pan.
Put the cows in a pot and fry them repeatedly with slow fire. After the surface changes color, you can sprinkle black pepper and fry them repeatedly.
When frying to a satisfactory degree, add a small amount of red wine into the frying pan, turn the steak over several times and put it on a plate.
Shred lettuce, mince a little onion, mix into salad, and put it next to the fried steak.
A small amount of onion is shredded and placed on the other side of the steak.
When eating steak, you can eat steak with salad, which tastes better.
= = = = = = = = = Foundation = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =
Practice of steak
Practice:
Cut the steak into pieces, pat it with a knife 1, then chop it several times with a knife, then round the meat, mix it with minced garlic, Jiang Mo, half a bowl of soy sauce, half a cup of red wine, a little honey, a little Chili powder and black pepper, and marinate the cows in it for about 2 hours.
If you have time to prepare in advance, you can soak the steak in juice, wrap it in plastic wrap, put it in the refrigerator for the night, and cook it the next day. The effect will be better. ) fry both sides in a hot oil pan until golden brown, take out the pan and put it in a basin, and serve with cucumber slices, potato chips, or lettuce.
==================================================
Fried steak
First of all, the pot should be very hot, so that when the steak is put into the pot, the high temperature will quickly seal the surface of the meat and leave the delicious juice inside.
You can use vegetable oil or butter for frying steak, because it is not fried, so you don't need too much oil, just a thin layer.
Steaks are usually rare, medium, medium and well-done, depending on the time of frying. Finally, add salt and black pepper (after adding salt, if you put it first, it will suck out the juice in the meat and affect the tenderness of the meat).
Ingredients: steak (about 350g), red pepper 1 shredded, onion half shredded, garlic 1 spoon, green pepper 1 shredded.
Marinade: 2 tablespoons soy sauce, 2 tablespoons oil, a little pepper and a little chicken essence.
Seasoning: sugar 1 spoon, soy sauce 1 spoon, appropriate amount of salt, a little raw water powder, a little tomato juice, chopped green onion, a little water and a little black pepper.
Practice:
1, steak marinated with marinade 15 minutes.
2. Put 2 tablespoons of oil in the dish, preheat it with microwave high fire for 2 minutes, add the marinated steak, turn it over with microwave high fire 1 minute, and reheat it 1 minute (the time can be increased or decreased according to the degree of raw and cooked food you like).
3. Add 2 tablespoons of oil to a bowl, microwave high heat 1 min, preheat, add shredded onion, minced garlic, shredded green pepper and shredded red pepper to saute, add seasoning, microwave high heat for 2 minutes until it boils, and pour it on the steak.
I hope it will help you ~...> >
Question 9: How to cook your own steak and western black pepper steak at home?
Thin the beef slices (about 6mm), beat the beef with a meat loosener (rolling pin is also available), and marinate with salt and black pepper15min. The curing time should not be too long, otherwise the meat will get old easily.
2. Use this time to make black pepper juice: put basil (dried in the supermarket), onion, chicken and tomato into a blender, add a little water and beat it into juice. Bring to a low heat in a pot, add salt and black pepper. Can be adjusted according to personal taste. Boil it with a small fire until it is thick. If you really can't get thick, you can tick it. So the black pepper juice is ready. This black pepper juice is really great, not worse than outside. Highly recommended.
3. fire, put butter in the pot, put steak, 50 seconds to plant tails, and then 30 seconds.
4. Serve with your favorite vegetables and pour with thick black pepper juice.