condiments

Australian ox-eye steak, broccoli, bitter chrysanthemum, small tomato, auxiliary materials are sea salt and butter.

working methods

1. Please put the cows in the refrigerator to naturally deice and dry them for later use. You can sprinkle a little salt to marinate in advance, or sprinkle salt when you eat.

2. The steak pot was so hot that white smoke appeared and the butter melted. I scraped the oil off the beef. If not, you can use ordinary cooking oil. Add the steak, don't stir fry slowly.

3. Fry on low heat until the gravy oozes from the steak surface, and turn over on low heat to continue frying. The specific frying time depends on the thickness of the steak. I fried it on one side for more than 2 minutes.

4. If the steak is thick, you can pick it up and fry it, which can better lock the gravy and prevent it from losing.

After the beef is fried, it can be heated in the oven at low temperature. Avoid cold and affect the taste.

6. Blanch broccoli in hot water for 30 seconds, take it out and control drying. When blanching, you can also add a little salt and 2 drops of olive oil, which will not only have some bottom flavor, but also make broccoli greener. After the vegetables are ready, you can put the cows on the plate to eat.