You cannot use other parts casually. I recommend you some recipes for flame steak
Ingredients:
300 grams of beef tenderloin, cooking oil, MSG, sugar, Rice wine, cornstarch, stone powder, egg yolk, oyster sauce, barbecued pork sauce, chicken sauce, dark soy sauce, minced onion, minced celery, minced bell pepper.
Preparation:
1. Cut the beef tenderloin into rectangular pieces, add hand stone powder, dark soy sauce, sugar, monosodium glutamate, oyster sauce, egg yolk, rice wine, cornstarch sizing, add water and mix well Place in refrigerator until ready to use.
2. Heat the wok over high heat, pour in the cooking oil, and when it is 60% hot, stir-fry the raw materials. When the raw materials are 80% hot, drain off the oil. Leave a little oil in the pan and add the barbecued pork. Sauce, chicken sauce, minced onions, minced celery, minced bell peppers, sugar, dark soy sauce, monosodium glutamate, and soup. Add the ingredients and stir-fry until thickened. Drizzle with oil. Remove from the pot and put into a pot-shaped container made of fresh-keeping aluminum foil. Pour over the soju, light the fire and serve.
Chinese-style steak
Ingredients required:
Half a catty of beef fin (or tender beef), 1/2 tablespoon of wine, 1 tablespoon of soy sauce, tender 1/4 tsp fine (or baking soda) 1/8 tsp pepper, 1 tbsp carrot juice, 2 green onions (beaten into flat pieces) 1 tbsp white powder, 3 tbsp water, 1/2 cup shredded onions , 1 red pepper (chopped), 1 tbsp Worcestershire sauce, 1 tbsp tomato paste, 1/2 tbsp sugar, 1/2 tsp salt, 1 tsp lemon juice (or white vinegar), 1 tsp cornstarch , 2 taels of magnolia (broccoli)
Specific instructions:
1. Wash the beef, cut it into 1 cm thick slices across the stripes, cut into about 6 slices, use the back of a knife to cut each slice Beat fluff, add 1/2 tbsp wine, 1 tbsp soy sauce, 1/4 tsp tender essence (or baking soda) 1/8 tsp pepper, 1 tbsp carrot juice, 2 green onions (beaten into pieces) Mix 1 tablespoon of starch powder and 3 tablespoons of water, and marinate for about 2 hours. Stir frequently to infuse the flavor.
2. Take the head part of the magnolia flower, blanch it in boiling water for 2 minutes, and scoop it out. , soak in cold water, rinse and drain.
3. Heat the pot very hot, add 5 tablespoons of oil, add the beef slices, and fry over medium heat until both sides are golden brown.
4. Heat the pan, heat 3 tablespoons of oil, sauté the onions until fragrant, add red pepper and fried beef slices, add half a tablespoon of wine and pour 1 tablespoon of spicy soy sauce while frying. 1 tbsp tomato paste, 1/2 tbsp sugar, 1/2 tsp salt, 1 tsp lemon juice (or white vinegar), 1 tsp cornstarch, stir-fry over high heat until the juice dries up, then add 1 tbsp oil ( (increase gloss) mix well and serve on a plate.
5. Heat the pan, add 2 tablespoons of oil and heat, then add the blanched magnolia, 1/4 teaspoon of salt and stir-fry for 1 minute. Remove and decorate the dish. 6 In addition to magnolia, you can choose seasonal vegetables, such as green vegetables, bean sprouts, spinach, water spinach, etc.
How to make black pepper steak
Materials: beef, garlic, ginger, onion, eggs, salt, MSG, black pepper, cornstarch, dark soy sauce, cooking wine, tomato sauce!
Making steak is roughly divided into two parts! First, making the steak cake. Second, making black pepper sauce!
First, choosing beef Tenderloin, or about 300 grams of general beef (it depends on how much you eat), cut into palm-sized slices! After cutting, use a hammer to loosen it (you can also use the end of a rolling pin if you don’t have a special one!) and then put it on a plate. Dice the garlic, ginger, and onion! You’ll need a little more to make the black pepper sauce later! Mix these things with the freshly cut beef, and add a small amount of salt, pepper, MSG, cooking wine, and dark soy sauce , grab the cornstarch and an egg with your hands, mix the seasoning and put it aside to marinate, it will take ten minutes! After ten minutes, add the cornstarch and leave it for 5 minutes! You want a dry effect! But the cornstarch is absolutely Not too much, because it will affect the meat quality of the beef! Okay, the steak patties are ready to be fried! Put an appropriate amount of oil, preferably butter, if not, use salad oil! Put the marinated beef slices in When pan-frying, mastering the degree of doneness and doneness is the first step! It’s hard to express in words how done you want it to be. You can only rely on your experience in cooking. Turn the noodles over every 5 seconds and don’t fry them too long. The time should be shorter. The tenderer, the longer you fry it, the older it will be! Westerners like to eat medium-ripened beef. When you cut the beef, you can see the blood streaks. I fry it every time to get the effect of four- to five-ripened. I suggest everyone to eat six-to-seven-ripened. !Because it suits the taste of Chinese people! ok! Now you can put it on a plate and prepare for the second step!
Second, stir-fry the garlic, ginger and onion cubes that were cut first with a small amount of oil, pay attention to the heat Don’t make it too big, just reduce the heat to low heat and stir-fry for a while after the oil is spicy! Then add tomato sauce (it seems that there is a special black pepper sauce in Western food, but ordinary people generally don’t buy it, so I use tomato sauce and add a lot of black pepper Replace! But be careful not to add too much tomato sauce, and don’t let it take away the black pepper and meat flavor.) The purpose of adding tomato sauce is explained, okay! Now don’t forget that there is still frying in the pot, don’t be distracted! Let’s continue, Stir the contents in the pot and add water. A little more water because you need to add cornstarch to thicken it!
While collecting the soup, add some cooking wine, salt and MSG, and finally add black pepper, add black pepper More (you can taste the soup at this time) until you feel the strong black pepper flavor!