Ingredients
Frozen Steak, Cooked Rice, Black Pepper Sauce, Cabbage, Carrots, Onions, Green Peppers, Cucumbers, Virgin Fruit, Garlic, Salt, Olive Oil 2 Tablespoons
How to Make It
1. Reheat the steak at room temperature. Wash cabbage, carrots, onions and peppers and cut into julienne strips. Wash cucumber and cherry tomatoes, slice cucumber and cut cherry tomatoes in half. Garlic slices
2. Pour olive oil into a pan, heat it up, then add garlic slices and sauté
3. Pour in shredded carrots and cabbage, and stir-fry for a minute
4. Pour in shredded onions and green peppers, and stir-fry for half a minute, put in a little salt and stir-fry, then set aside all the vegetables and shredded vegetables to the side of the pan
5. Add the steak, and sauté on both sides over medium heat for 2 minutes on each side
6. Squeeze the black pepper sauce on the steak, wrapped on both sides, and when the sauce boils, turn off the heat and serve
7. Take the right amount of rice and arrange it in a plate, cut the steak into pieces and arrange them around it, and then arrange the vegetables in order, with slices of cucumber and sainted fruits can be
Steak Knowledge Introduction
The term STEAK in English is a generic term for steak, and there are many varieties of steak, and there are the following four common ones:
TENDERLOIN (tender tenderloin, beef tenderloin), also known as FILLET (fillet), is the most tender meat on the spine of the cow, almost no fat, so it is very popular with friends who love to eat lean meat. Because of its tenderness, it is good to be pan-fried at 3, 5 and 7 degrees of doneness.
RIB-EYE (rib-eye steak), a combination of lean and fatty meat, is more flavorful when fried because it contains some fat. Don't overcook when serving, 3 mature is best.
SIRLOIN (sirloin steak, beef tenderloin), containing a certain amount of fat, due to beef tenderloin, in the meat of the outer extension with a circle of white meat tendons, the overall taste of toughness, hard meat, chewy, suitable for young people and people with a good mouth to eat. In serving, cut the meat with the tendon, and don't overcook it.
T-BONE (T-bone steak), in the shape of a T, is the spine of a cow's back, and the two sides of the T have more and less on one side, with more being rib eye and less being filet mignon. This type of steak is more common in American restaurants, because the French cuisine is concerned about the delicate, for the larger amount of rough T-bone steak is less used.
The steak is taken out of different parts of the steak, there are different names and cooking methods:
Veal chops: the left and right sides of the chest cavity of the cow, including the rib part. The meat is tasty and marbled. It is suitable for grilling, pan-frying, deep-frying and braising.
Bone-in sirloin: the spine of the cow's ribs. With little movement, tender meat and even oil, it is quite suitable for steak, steamed beef, hot pot slices or teppanyaki. Sharon: the back loin spine of the cow, the meat is tender and contains oil flower, suitable for steak.
Philip: the cow's ribs (i.e., inner loin meat), less movement, and the most tender meat, can be used to make steak or teppanyaki.
Tin bone and New Yorker steak: the part of the front loin spine of the cow.
Beef doneness:
3-minute rare: indicates seepage of dark red blood, 5-minute rare: seepage of light red blood, 7-minute rare: seepage of pink blood, well-done: seepage of clear-colored juices
Modern Western medical research believes that beef belongs to the red meat, which contains a kind of foul-smelling acetaldehyde, and is detrimental to health if overconsumed.