Hello! !

First of all, sizzling beef and steak are the same thing.

The cooking methods of Teppanyaki beef and steak are basically the same.

However, the method of making steak is fixed, and the cooking procedures of Teppanyaki beef are subdivided into two types, one is "small iron plate" and the other is "big iron plate" ". But there is almost no difference in taste, just a slightly different cooking procedure.

1: Let’s talk about “Teppan Beef” first:

Cooking dishes on an iron plate is also called “Teppanyaki”, which is a relatively special cooking method.

Teppanyaki comes in two forms.

One is a small iron plate. Its cooking procedure is: process the raw materials into shapes, prepare them for cooking (oil-cooking, boiling, frying, and frying), and then put in the small iron plate that has been heated in advance. Then pour the seasoned sauce into the plate. When the soup in the dish meets the hot iron plate, the dish steams with steam, which is quite distinctive.

The other is a large iron plate. Its cooking procedure is: place the processed raw materials on a large, flat and smooth frying pan (below it is a heating device), fry and season while cooking. Stir and stir with a hand spatula, and then put the dish on the plate. This cooking method can be used for cooking in front of the guests (the chef performs cooking operations in front of the guests). It is cooked and eaten immediately, which has a unique flavor.

The characteristics of small iron plates are that they are compact and convenient, and can be used in restaurants and restaurants of all sizes.

Large iron plates are generally used in large restaurants or Western restaurants.

Teppanyaki dishes originate from Western food and were introduced to coastal areas such as Guangdong and Shanghai in my country in the 1980s. Among them, Teppanyaki beef tenderloin was a model of Western-style Teppanyaki dishes at that time.

But not long after, Teppanyaki cuisine became an eclectic mix of Cantonese cuisine with Western flavors. Cantonese chefs integrated Chinese cooking techniques and eating habits into Teppanyaki cuisine, developing and forming a batch of Teppanyaki dishes with local characteristics. Plate dish. Since then, teppanyaki cuisine has been continuously promoted and integrated with cuisines from various places. Its varieties emerge in endlessly and its forms are constantly renovated.

Two: Let’s talk about “steak”.

The cooking method of steak is actually the "small iron plate" cooking method. The beef must first be fed with seasonings and condiments (marinated for a while), and then processed twice on the iron plate to become "steak".

The "Japanese Teppanyaki" we are more familiar with belongs to the "big iron plate" cooking method.

Because the characteristic of Japanese food is that it is simple, fast, authentic, and does not add too many seasonings.

Therefore, the raw materials are rarely marinated with seasonings in advance.

Three: Let’s talk about the authentic cooking procedure of "steak":

Raw materials:

Beef: 500 kilograms

Onions: 1 piece

Green pepper: 1 piece

Seasoning:

Seasoning A: 1 tsp each of baking soda, baking powder, sugar, 2 large tbsp flour spoon, 1 tablespoon of wine, 3 tablespoons of water

Seasoning B: 1 tablespoon of soy sauce, 2 tablespoons of oil

Seasoning C: 1 tablespoon of wine, soy sauce, oyster sauce 2 tablespoons each, 1 teaspoon sesame oil, 1 teaspoon sugar, 1/2 teaspoon MSG, 2 tablespoons water

Method:

1. Cut the beef into thick slices, Pat lightly and add in seasoning A, marinate for about 4 hours or more, turning over several times during the process; cut onions into slices and green peppers into shreds; apply a little oil on the iron plate and put it on the fire to heat.

2. Heat more oil in the pot, stir-fry the onions first, then add the green peppers and stir-fry, and finally place the onions and green peppers on the iron plate.

3. Soak the beef in seasoning B; heat 2 tablespoons of oil in the pot, put the beef in the pot and fry both sides over high heat, and then place the beef on the iron plate.

4. Heat seasoning C and boil, then pour it on the beef and it’s done.

Thank you! !