Materials: Beef, garlic, ginger, onion, eggs, salt, monosodium glutamate, black pepper, cornstarch, soy sauce, cooking wine, tomatoes. Eggs, salt, monosodium glutamate, black pepper, cornstarch, soy sauce, cooking wine, ketchup!
There are two parts to making a steak! The first is to make the steak patties. The second is the preparation of the black
pepper sauce!
One, choose the beef tenderloin, or beef about 300 grams (more or less depending on their own food) cut into thin slices of palm-sized! After cutting with a hammer to hammer loose (without a special rolling pin on the end of the hammer can also be used!) Then plate the slices and dice the garlic, ginger and onion! You'll need more to make the black pepper sauce later! These things and just cut the beef mixed together, and then add a little salt, pepper, monosodium glutamate, cooking wine, soy sauce, cornstarch and an egg with a hand, seasoning evenly and put aside to marinate for a while, need ten minutes! After ten minutes and then add the raw flour to scratch and leave it for 5 minutes! You want that dry effect! But not too much cornstarch, because it will affect the quality of beef! Well, the steak cake body treatment is ready to fry in the pan! Put the right amount of oil, preferably butter, no salad oil it! The marinated beef slices into the pan frying, mastering the degree of raw maturity of a few mature on this step! To be a few mature can not be expressed in words, can only rely on your cooking experience, 5 seconds to turn over once don't fry too old, a little shorter time will be a little tender, fry a little longer time will be a little older! Westerners like to eat three mature, cut the beef can see the blood of the kind, I always fried four or five mature effect, suggest that we eat six or seven mature it! Because of the Chinese taste! ok! can plate ready for the second step of the program!
Two, the first cut garlic, ginger, onion diced with a small amount of oil to stir fry, pay attention to the fire is not too big, the oil burns hot after changing to a small fire to stir fry a little more can be! And then add ketchup (as if Western food has a special black pepper sauce, but ordinary people generally do not have, so I use ketchup with a lot of black pepper instead! But pay attention to ketchup can not add too much, can not let it take away the black pepper and meat flavor) add ketchup purpose explained, good! Now don't forget that there is still frying going on in the pan, don't get distracted! We continue to come, the pot of things to stir open and add water, a little more water because you also want to add the thickening of cornstarch to collect a bit of the!
The soup while adding a little wine, salt and monosodium glutamate (MSG), and finally add black pepper, add black pepper to be more (this time you can taste the soup) until you feel the rich black pepper flavor on it!
Well, you can combine the results of the two steps into one, the soup poured on the body of the steak patties can be made!
Taste how, compared to the street steakhouse how, if you want to perfect a little bit of their own to get some meal packages, macaroni and wine, you can get a candlelight dinner and girlfriends with a romantic!
This is a microwaveable recipe:
Materials: steak (about 350 grams), 1 red pepper shredded, ? onion shredded, 1 tbsp minced garlic, 1 green pepper shredded.
Marinade: 2 tbsp light soy sauce, 1 tbsp hot sauce oil, 2 tbsp oil, a pinch of pepper, a pinch of chicken broth.
Seasoning: 1 tbsp sugar, 1 tbsp dark soy sauce, salt to taste, a pinch of cornstarch, a pinch of eggplant juice, chopped green onion, a pinch of water, a pinch of black pepper.
How to make: 1: Marinate the steak in the marinade for 15 minutes. 2: Heat 2 tbsp oil in a pan and preheat the microwave for 2 minutes on high, add the marinated steak, microwave for 1 minute on high, turn over, and reheat for another 1 minute (you can add or subtract time according to your personal preference of rare). 3: Add 2 tbsp oil in a bowl and preheat the microwave for 1 minute on high, add the shredded onion, minced garlic, shredded bell pepper, and shredded red bell pepper and sauté. Add seasonings, microwave on high for 2 minutes or until boiling, then pour over steak.
Raw materials:
Beef (meat thicker for the best) 1000 grams
Lard 100 grams
Salt moderate
Methods:
1, the beef will be cut into 6 pieces of steak about 2 centimeters thick, with a knife slightly patted flat, in the sinews of the slight cut a few times (so as not to be deformed when cooked).
2, frying pan on a high flame, under a small amount of oil, put the steak, quickly burst dry on both sides, that is, change to a low flame, then add the right amount of oil, the steak will be a little fried, sprinkled on both sides of the salt, continue to fry until cooked from the pot.
3, frying steak (2 cm thick) the time required, depending on the steak required degree of doneness:
Red steak (raw steak) 1 minute on each side.
Light red steak (medium rare)
Partial rare 2-3 minutes on each side.
Parboiled 3-4 minutes on each side.
Seared steak 5 minutes on each side.
Several sides of steak
1. English steak Served with sautéed onion chunks.
2. French Steak Place a slice of lemon and a piece of garlic butter on top of the seared steak. Served with boiled string beans and roasted potatoes.
3. Pepper Steak Dip the steak in crushed pepper on both sides before frying. Broil with a creamy salsa when ready to serve.
4. Other side dishes are available such as:
Fried Potato Fries - Vegetable Salad
Boiled Green Peas - Boiled Asparagus - Boiled Potatoes
Fried string beans - dry-fried slices of grated rutabaga - boiled potatoes
5, can also be topped with different flavors of salsa to make it taste different, such as Dutch salsa, Bordelaise salsa and so on.
Eating method:
Put a piece of fried steak, put it into the plate, according to the practice, choose the appropriate salsa and side dishes. Pour the salsa over the steak and place the appropriate side dish next to it. The steak, salsa and side dishes can also be served on separate plates or platters. Eat with knife and fork.
Features:
The meat is tender and flavorful.
Steak steak
Raw materials:
Beef (thick meat is good) 1000 grams
Lard 100 grams
Salt in moderation
Style:
1, cut the beef into six steaks about 2 cm thick, a little pat with a knife, slightly in the sinews of the cut a few times (so as not to be deformed when cooked).
2, frying pan on a high flame, under a small amount of oil, put the steak, quickly burst dry on both sides, that is, change to a low flame, then add the right amount of oil, the steak will be a little fried, sprinkled on both sides of the salt, continue to fry until cooked from the pot.
3, frying steak (2 cm thick) the time required, depending on the steak required degree of doneness:
Red steak (raw steak) 1 minute on each side.
Light red steak (medium rare)
Partial rare 2-3 minutes on each side.
Parboiled 3-4 minutes on each side.
Seared steak 5 minutes on each side.
Several sides of steak
1. English steak Served with sautéed onion chunks.
2. French Steak Place a slice of lemon and a piece of garlic butter on top of the seared steak. Served with boiled string beans and roasted potatoes.
3. Pepper Steak Dip the steak in crushed pepper on both sides before frying. Broil with a creamy salsa when ready to serve.