Teach you a way to roast beef with black pepper.
Roast beef practice
Required materials: 2 kg of beef ribs, onion 1 piece, egg 1 piece, 2-3 tablespoons of salad oil, 2 tablespoons of Korean hot sauce, ginger powder 1 teaspoon, black pepper powder 1 teaspoon, 2 teaspoons of cumin powder, half a tablespoon of sugar and oyster sauce/kloc-piece.
Practice steps:
1. The beef of roast beef is generally selected from the upper brain, ribs, tenderloin and other parts of cattle, with tender meat and good taste.
2. Slice the beef evenly. Beef tastes tender, and cutting beef is also very particular. The fibrous tissue of beef is thicker and the connective tissue is denser, so it should be cross-cut so that the beef will not be chewed. Find the texture of beef first, and then cut it perpendicular to the texture of meat.
3. Shred the onion.
4. Slice beef into a pot, and add shredded onion, 2 tablespoons Korean hot sauce, ginger powder 1 teaspoon, black pepper powder 1 teaspoon, 2 teaspoons cumin powder, half a tablespoon white sugar, oyster sauce 1 teaspoon, thirteen spices 1 teaspoon and cooking wine 1 teaspoon.
5. Put on disposable gloves and grab beef and seasoning evenly with your hands. The beef became sticky and the seasoning was completely blended with the beef. Pour in salad oil, grab well and lock the moisture in the beef. Cover with plastic wrap and marinate for half an hour-1hour.
6. After the time is up, put the beef and onion together in the baking tray, spread it out and roast the beef. Beef can be eaten when it changes color. Don't roast beef for too long, otherwise it will lose moisture easily, smell of firewood, tender and chewy.
Tip: When cutting beef, cut the texture of the beef horizontally, so that the beef is tender and easy to cook. When curing beef, onion, cumin powder, black pepper and cooking wine are essential seasonings, and other seasonings can be put as appropriate. These seasonings can remove the fishy smell of beef, eggs can make roast beef tender, and beef will not change color because it is roasted for too long.