Main Ingredients

Steak 500g

Supplements

Lemon

1

Colorful Peppers

280g

Seasoning

Salt

10g

Ginger

Moderate amount

Garlic

20g g

Butter

40g

Black pepper

Powder 10g

Baking soda

Moderate

Sirloin steak practice

1.Preparation of raw materials: sirloin steak 500 grams (split into three slices), 40 grams of butter, 1 lemon, a variety of vegetables, about 300 g, black pepper powder 10 grams, 10 grams of salt, appropriate amount of minced garlic, ginger, baking soda, etc.

2. Steak in a plastic bag whacked to break the tendons, frying will not retract; with salt, baking soda, garlic powder, etc. Marinate the steak loosened up a little bit, about 2 hours later, evenly coated with butter on both sides of the standby

3. Hot pitted pots and pans, put the sirloin steak, one-sided frying on a high flame for 2 minutes

4. Turn over Turn the steak over, sprinkle some black pepper and salt on it, and fry for another 2 minutes. Squeeze some lemon juice over the top and drizzle it on (it's about 5 minutes old)

5. When the steak is done, use the oil and saltiness from the steak in the pitcher to fry the vegetables until there are horizontal stripes on the pan

6. Serve the steak and the vegetables on a platter, and enjoy.

Cooking Tips

Compared with the fillet, the sirloin is tougher, more flavorful, and more flavorful. Sirloin steak is more tough and has the fragrance of steak in the mouth. The best way to cook sirloin steak is medium rare, not overcooked, and cut with the tendon and bone in.

When searing sirloin steak, it's important to be able to heat the surface of the beef quickly enough to create a large number of spice molecules, without rupturing the cell walls of the meat. It's best to use a thick-bottomed iron skillet, as thick pig iron conducts heat evenly and quickly, allowing the beef to bring out that original flavor to the fullest.