Turn it over and cover it.
Determine the cooking time according to personal preference.
Don't pour the remaining oil soup of steak, add tomato sauce (appropriate amount), stir fry, add a few drops of soy sauce (more suitable for the population of China than the authentic one, don't have too many homes, it will be dark), a little onion powder (thinner), black pepper (according to personal affordability), a little water, and collect the juice. Don't be too thin or too thick, and master it yourself. Pour it on or next to the fried steak, and add some monosodium glutamate or chicken essence before the juice comes out of the pot.
Precautions:
When mixing juice, because both steak and ketchup have salt, but the amount is not much, you can add the right amount of salt according to your personal taste. Black pepper should not be added too early. If it is cooked for a long time, it will lose the aroma of black pepper, leaving only the spicy taste.
If you don't marinate the steak yourself, you can marinate it in the following ways:
Raw steak, as long as it is a whole piece, can be cut into beef slices with a thickness of one centimeter. Beat with the back of a knife or a professional hammer to break the fibers in the minced meat. When will the crushing stop? The thickness is only 1/3, and the area is almost doubled.
Code salt, dip your fingers in salt, and row it on beef. Code pepper in the same way. If the amount of cooking is relatively large, put it in a bowl and rub it with seasoning. If you are worried that fried meat is not delicious, you can add some starch, which is less than usual. If it is too dry, add red wine or brandy, and of course add water. Pickling 15 minutes.
The rest were blown up.