150g steak, 30g carrot, 50g onion, 50g broccoli, 20g potato ring, 20g black pepper steak sauce powder, 60g water, 15g butter and 2g salt.

1, prepare the required materials, slice carrots, cut broccoli into small flowers, and shred onions.

2. Thaw the tender-shouldered steak and pat both sides with the back of the knife to relax the steak.

3. Put the potato rings in the oil pan and fry until golden brown.

4. Stir-fry the onion in the oil pan.

5. Stir-fry broccoli and carrots with a little water.

6. Mix the fried vegetables, add salt, continue to fry, and take out the pot for later use.

7. Add butter to the pot.

8. Add the steak, turn over and continue frying after two minutes.

9. Add the black pepper steak sauce powder into the water and stir well.

10, pour the sauce into the pot, stir while heating until it boils, and turn off the fire and pour it on the steak.

1 1. Finally, just add the steak and the problem will be solved.

Shopping tips

The purchased beef shoulder meat is reddish or crimson in color, shiny in section, fat white, solid in texture, elastic, fat white or yellow, and has the unique smell of normal fresh beef. Fresh beef shoulder meat can be distinguished by sensory identification methods such as color, viscosity, smell and hardness.

1. Fresh beef shoulder muscles are shiny, and the color is even and red; The appearance is slightly dry or wet, and it doesn't stick to your hands; It has the peculiar smell of fresh beef; The section of the meat is meticulous, compact and elastic.

2. Stale beef shoulder meat is dark in color and lacks luster; Dry appearance or slightly sticky hands; The new section is moist, slightly sour or stale, but there is no rotten smell in the deep layer; The meat is soft.