Black pepper steak and rice

Ingredients details

One quick-frozen steak

30 grams of cabbage

Garlic 2 Valve

2 tablespoons of olive oil

An appropriate amount of black pepper juice

Other flavors

Frying process

One hour Time consuming

Normal difficulty

Steps of making black pepper steak rice

1

1. Bring the steak back to room temperature. Clean the cabbage, carrots, onions and green peppers and cut into shreds. Wash the cucumbers and cherry tomatoes separately, slice the cucumbers and cut the cherry tomatoes into two. Slice garlic.

2

2. Pour olive oil into the pan, heat it up, add garlic slices and stir-fry until fragrant, add shredded carrots and onions, stir-fry for one minute, and add Stir-fry the shredded cabbage and green pepper for half a minute, and push all the shredded cabbage to the edge of the pot.

3

Add the steak and fry over medium heat for 2 minutes on each side.

4

Squeeze the mushroom juice into the dish, stir-fry evenly, squeeze the black pepper juice onto the steak, and coat both sides evenly. After the sauce boils, turn off the heat. Serve out.

5

Put an appropriate amount of rice on a plate, cut the steak into pieces and place them around, then put the vegetables in order, and pair with cucumber slices and cherry tomatoes to make it more refreshing.