1. Method 1. Do not use high heat, put butter, spread onion shreds, put the steak on top, fry for one and a half minutes on one side, ***3 minutes , that’s it.

2. Method 2: Cut the steak into pieces, cut each piece into thin round slices with a knife, then chop it a few times with a knife, then trim the meat into a round shape, add the steak piece by piece with onion juice and rice wine Wait for the marinade to be mixed, take it out and marinate it for five minutes, and then coat it with egg batter.

3. Method 3: After the frying pan is hot, place the steak on the frying pan. The high temperature will quickly seal the surface of the meat, allowing the delicious juice to stay inside. You can use vegetable oil or butter to fry the steak. Because it is not fried, you don't need too much oil (and the frying pan doesn't need too much oil), just a thin layer.

4. Method 4. Another method is to marinate the beef before frying it. Mix minced garlic, minced ginger, half a bowl of dark soy sauce, half a cup of red wine, a little honey, a little chili powder and black pepper into a sauce, then marinate the steak for about 2 hours. If you have time to prepare in advance, you can soak the steak in juice, wrap it in plastic wrap, put it in the refrigerator overnight, and cook it the next day, the effect will be better.

5. Method 5: Hammer the steak in advance with a meat hammer to make the meat softer and tender.

Then marinate and season with cooking wine, starch, salt, and blended oil. The pan should be very hot before frying the steak, so that when the steak is placed in the pan, the high temperature will quickly seal the surface of the meat, allowing the delicious juices to remain inside. As soon as one side changes color, flip it over and fry the other side immediately. Don't flip it back and forth. If you want it to be tender (50 minutes cooked), the time should be short. If you want it to be fully cooked, fry it longer. Moreover, the tenderness of the steak is also related to the choice of beef parts. Sirloin and Philippe have the most tender meat.