Marinade:

Marinade ingredients: (marinate 1 kg of steak)

1. 60ml of soy sauce 2. 2 tablespoons of minced garlic

3. 2 tablespoons of minced ginger 4. 2 tablespoons of Shaoxing wine

5. 2 tablespoons of oil 6. 2 tablespoons of honey

7. 1 tablespoon of lemon juice

Marinade:

1kg of beef steak. Thaw 1kg of beef steak, clean and dry it. Use a meat loosening hammer to loosen the steak meat, mix the marinade with the steak and put it into a double-layer food bag and mix well. And squeeze the air out of the bag. Try to make the food bag in a vacuum state (so that the steak in the pressurized marinade evenly absorbed), the bag tied in the refrigerator in the marinade for a day. Grill or bake in the oven.

Western juice steak

Marinade: (marinate 1 kg steak portion)

1. tomato juice 60ml 2. 2 tablespoons of tomato juice 2 tablespoons

3. 2 tablespoons of minced garlic 4. 2 tablespoons of white wine

5. 2 tablespoons of lemon juice 6. 2 tablespoons of yellow plum jam

7. 1 tablespoon of black pepper 8. 2 tablespoons of oil

Marinade Method:

The beef steak is defrosted in 1kg portion, washed clean and dried. Use a meat loosening hammer to loosen the steak meat, mix the marinade with the steak and put it into a double-layer food bag and mix well. And squeeze out the air in the bag. Try to make the food bag in a vacuum state (so that the steak in the pressurized marinade evenly absorbed), the bag tied in the refrigerator in the marinade for a day. Grill or bake in the oven.

Satay steak

Marinade: (marinate 1 kg of steak)

1. 40ml of soy sauce 2. 2 tablespoons of peanut butter

3. 2 tablespoons of garlic 4. 1 tablespoon of curry powder

5. 2 tablespoons of honey 6. 1 tablespoon of sesame oil

7. 1 teaspoon of salt 8. 1 tablespoon of soy sauce

Marinade method:

Beginning:

Marinate the steak in the refrigerator.

Thaw 1kg of beef steak, clean and dry. Use a meat loosening hammer to loosen the steak meat, mix the marinade with the steak and put it into a double-layer food bag and mix well. And squeeze out the air in the bag. Try to make the food bag in a vacuum state (so that the steak in the pressurized marinade evenly absorbed), the bag tied in the refrigerator in the marinade for a day. Grill or bake in the oven.

Curry steak

Marinade: (marinate 1 kg of steak)

1. 2 tablespoons of curry sauce 2 tablespoons of soy sauce 2 tablespoons

3. 2 tablespoons of sugar 4. 2 tablespoons of lividity

5. 3/4 teaspoon of salt 6. 2 tablespoons of minced garlic

7. ? teaspoon of paprika 8. a teaspoon of minced lemon peel

Marinade:

Marinade:

Marinate the steak for 1 day. Method:

Thaw 1kg of beef steak, clean and dry. Use a meat loosening hammer to loosen the steak meat, mix the marinade with the steak and put it into a double-layer food bag and mix well. And squeeze out the air in the bag. Try to make the food bag in a vacuum state (so that the steak in the pressurized marinade evenly absorbed), the bag tied in the refrigerator in the marinade for a day. Grill or bake in the oven.

Black pepper steak

Marinade: (marinate 1 kg steak portion)

1. 1 tablespoon of black pepper 2. 1 tablespoon of tomato juice

3. 2 tablespoons of sugar 4. 2 tablespoons of lividity

5. 40 ml of white wine 6. 2 tablespoons of minced garlic

7. ? a teaspoon of salt 8. 1 tablespoon of oyster sauce

marinade method:

Beauty:

Marinate the steak in the refrigerator.

Thaw 1kg of beef steak, clean and dry. Use a meat loosening hammer to loosen the steak meat, mix the marinade with the steak and put it into a double-layer food bag and mix well. And squeeze out the air in the bag. Try to make the food bag in a vacuum state (so that the steak in the pressurized marinade evenly absorbed), the bag tied in the refrigerator in the marinade for a day. Grill or bake in the oven.

Japanese beef steak

Marinade: (marinade 1 kg of beef steak)

1. 40ml of Japanese soy sauce 2. 2 tablespoons of sesame paste

3. 2 tablespoons of minced garlic 4. 2 tablespoons of sake

5. 2 tablespoons of ginger 6. 1 tablespoon of sesame oil

7. 1 tablespoon of sugar 8. 1 tablespoon of lividity

Marination Method:

Thaw 1kg of beef steak, clean and dry. Use a meat loosening hammer to loosen the steak meat, mix the marinade with the steak and put it into a double-layer food bag and mix well. And squeeze out the air in the bag. Try to make the food bag in a vacuum state (so that the steak in the pressurized marinade evenly absorbed), the bag tied in the refrigerator in the marinade for a day. Grill or bake in the oven.

Garlic Black Pepper Steak

Ingredients: steak, onion, garlic, butter, black pepper, fine salt.

Method:Cut the onion into thin julienne strips and set aside. Mince the garlic meat into garlic paste, rub the steak well, sprinkle with seasoning, and marinate for a while. Heat skillet on high for 2 minutes, add 1 tablespoon of oil, add butter and heat for 1 minute. Add shredded onion and sauté well, place around skillet. Place steak in the center and sauté on high heat for 2 minutes, turn and sauté for 1 ? minutes, sprinkle a little black pepper on top. Serve with sizzling vegetables***.

Home innovation dishes: Chinese beef steak

Beef steak is a Western-style dishes, it is the selection of materials, the preparation method are very careful. But it is easy to get raw materials, affordable, suitable for people's tastes and habits, easy to guide the production of ordinary people's families, the production is introduced as follows, for reference.

Raw materials: fresh beef (tendon) 1000 grams, 50 grams of shrimp, 50 grams of mustard greens, 100 grams of eggs, cornstarch, soy sauce, oyster sauce, soy sauce, green onions, each appropriate amount.

Method:

1, the squash wash off the surface of the end of the pepper, and then with beef, shrimp flour rice were grated or chopped, mixed and knocked into the egg. Add cornstarch, raw oil, soy sauce, etc., mix well, then divided into 10 parts, flatten by hand, trim the edges, or use a small square mold pressed into a square.

2, frying spoon on the fire, add the right amount of raw oil is hot, down into the beef steak raw bad billet, deep-fried to both sides of the golden brown out, drain the oil, with a small plate, put a little oyster sauce, chopped scallions, into the steamer steam for about 5 minutes, taste can be taken out, while hot on the table.

Pickpockets are the highlights of Western cuisine, how to do beautiful? Chef Ding Mingzhe "teaches" four points, ready to take ---

◆ Prepare two essential utensils: a suitable pan and clamps or chopsticks. The best way to cook steak is to use a thick iron skillet made in Germany or the U.S. Because a nonstick skillet is too thin, the fire will reach the steak, and the juices will evaporate in no time. Clamps or chopsticks are used to test the steak for doneness.

◆Pre-cooking the steak. If you are frying the steak for dinner, it is best to take it out of the freezer in the morning, place it in the crisper of the refrigerator, and thaw it at room temperature in the afternoon when you get home.

Before cooking, drain the steak with a clean towel and place on a clean plate. Sprinkle a pinch of salt on both sides of the steak and a slightly larger pinch of black pepper on both sides.

◆Fry the steak step-by-step. Frying steak does not need to put too much oil, even heat, if the meat steak is the meat eye part, usually there will be oil flower (ie, fat oil more part), to fry the oil flower first, that is, sirloin steak vertical put on the frying, to remove excess oil, but also so that the steak can be fried more beautiful, the oil flower frying until golden, you can be put down flat to fry. The oil can be fried until golden brown, then you can put the steak down flat. Pay attention to the fire should be small, when frying, there is a slight crisp sound and a small amount of smoke is suitable.

◆Watch for cooked steak. Unlike Cantonese stir-fry, steak can't be turned very often, so it's important to know how to tell when it's rare. You can divide the steak cross-section into three layers, three ripe, three layers are still red; five ripe, the steak body on both sides of the white part of the middle part of the red more; seven ripe, the middle of the red part of the less, and so on. Because the family refrigerator has a variety of raw and cooked foods mixed, for hygiene reasons, Chef Ding suggests that family diners eat steak that is 70% cooked or more.

Sautéed Pork Chop with Peach Sauce [American Style]

Sautéed pork eye steak with sweet and sour peach sauce, with Southeast Asian flavors, flavorful and enticing, and golden and moist peach grains, is the best enjoyment for both taste and sight.

Main ingredient: 1 pork eye steak (about 200g)

Marinade: shredded mixed vegetables (asparagus, onion, celery), 2 slices of coriander, a little bit of black pepper, brandy, salt, sugar, chicken broth, oil, water, egg whites, cornstarch, light soy sauce

Side dishes: mashed potatoes, broccoli, fresh mushrooms, asparagus olive

Juice: Peach Sauce

Others Seasoning: Cooking oil, butter, white wine

Methods:

1. First, marinate the pork chop with shredded mixed vegetables (sweet asparagus, onion, celery), coriander leaves, a few diced black peppercorns, and add brandy, salt, sugar, chicken essence, oil, water, egg whites, cornstarch, and light soy sauce.

2. Heat a wok, add oil, and fry the pork chops in the wok until colorful, then flip and fry the other side until cooked all the way through, then serve on a plate.

3. To make the sauce, first dice the canned peaches, then beat them with a blender (or beat them by hand if you don't have a blender) along with a small amount of peach juice. Cut some peaches and set aside. Heat a pan, add butter, add chopped onion, add light cream, peach puree and diced peaches, white wine, salt, chicken powder, and finally add soft butter and push well.

4, mixed with side dishes, to the pork chops on the sprinkle juice can be served.

Steak prawns with butter champagne sauce [French style]

Prawns taste delicious, smooth texture, is a lot of people like the New Year's Eve dishes material. The original French style prawns are served with a rich butter champagne sauce and a mango salsa (in small grains) to enhance the freshness of the prawns!

Main ingredient: a number of large Rochester prawns (depending on the number of people and the amount of food per person)

Side dish: mango salsa (mango small granular)