I have collected all kinds of steak recipes
Method 1:
The first step is to marinate the steak with spices. You can use any spices
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The second step is to bake it in the oven for a few minutes (in fact, you can do it without baking it if you know how to do it);
The third step is to find a pan and lightly grease it with butter (you can also not bake it) ), put the steak and fry it slightly.
Forget one thing. When grilling or frying steak, use a smaller pan to make a sauce with butter and spices (use your imagination). This sauce is finally poured into the container. A good plate of steak will do on the side.
The steak produced in this way will not be too raw.
Finally, don’t do it at five o’clock. It’s best to wait until seven or eight o’clock. After dark, you need red wine and candles, and you have to sit facing each other. By the way, put a small flower basket in the middle, and leave some flowers. You can do whatever you like. That's what the books say.
The beef should not be too thick. Beat it with the back of a knife. Marinate it with a little red wine and salt and minced onions for 20 minutes. Use olive oil. If not, use salad oil and add a little butter and bake over slow heat. Is there any chopped cheese? It should be sprinkled with a little bit of cumin at the end. By the way, you also need to find some carrots and onions, mince them into small cubes and sauté them in butter over low heat until fragrant. Add some marinade. If there is no marinade, forget about it. Add some red wine salt (the salt should be just right, not too salty) and let it boil for a while. Finally, Thicken the sauce and pour it over the cooked steak. Best served with some salsa and chili sauce.
Method 2:
Ingredients: (serves two people)
1. Raw steak. 4. Red wine.
2. Sea salt. 5. Dry spices (Italian Season).
3. Black peppercorns. 6. Olive oil.
Method:
Pre-marination:
1. Sprinkle an appropriate amount of small grain sea salt on both sides of the steak (if there is no sea salt, use coarse salt) Yes), freshly ground black pepper.
2. Pour the red wine for cooking (we all buy the cheapest at the restaurant), and the height should be about one-third of the thickness of the steak. (If you don’t have red wine, it doesn’t matter if you don’t use it. However, the richness of the taste is slightly lacking).
3. Sprinkle on a thin layer of dry spices. Use fresh rosemary and it tastes great too.
4. Marinate the whole thing for about ten minutes.
Put the steak in the pan:
1. Heat the pan, add olive oil, and add the steak.
2. Slightly sear both sides over high heat to lock in the juices of the steak.
3. Once the gravy is locked in, pour in the remaining marinade sauce, turn down the heat, cover the pot, and simmer for a few minutes (depending on the thickness of the steak) , and you can start the pot.
4. The cut surface of the sliced ??meat is pinkish red. Finally, sprinkle some black pepper, and you have a delicious tender steak.
Method 3:
It is a traditional Korean dish in which steak is seasoned with meat seasonings with pear juice and grilled over charcoal fire. You can put kiwi juice instead of pear juice. *Soy sauce plays the role of seasoning and increasing appetite, and is an indispensable condiment in Korean diet. The sweetness is due to amino acids, the unique aroma is due to aromatic ingredients, and it also has a preservative effect. Because of its aroma, it can remove the smell of food. Ingredients: 1Kg steak, 1 white onion, 20 green peppers * Sauce: 6 tablespoons soy sauce, 3 tablespoons sugar, 4 tablespoons chopped green onions, 2 tablespoons pounded garlic, 4 tablespoons sesame seeds, sesame oil 2 tablespoons, 1/2 teaspoon pepper. Method (1) Cut the steak into 5-6cm size, remove the fat and skin, and flatten the meat stuck to the ribs. (2) Marinate each prepared rib in the seasoning sauce one by one. After the seasoning is mixed thoroughly, put the grill on the charcoal fire. When the grill is hot, place the ribs and grill them.
Method 4:
Ingredients:
·2-3cm thick piece of beef tenderloin (about the size of half a book, enough for two people)
·Adequate amount of olive oil
·Salt.
Black pepper
·An appropriate amount of arugula, washed and dried
·An appropriate amount of canned roasted red peppers
·5-6 teaspoons of balsamic Aged vinegar
·Adequate amount of Parmesan cheese
Method:
1. Season the steak with salt and black pepper
2. Add 3 teaspoons of olive oil to the wok. When the oil is hot and starts to smoke, carefully add the steak and fry for about 6 minutes on one side without moving it. Flip and fry for another 6 minutes. Such a big result
results in moderate partial birth. If you like it medium-rare, fry for 3-4 minutes more on each side.
3. Transfer steak to a plate and let rise for 10 minutes.
1. Season the steak with salt and black pepper
2. Add 3 teaspoons of olive oil to the wok. When the oil is hot and starts to smoke, carefully add the steak and fry for about 6 minutes on one side without moving it. Flip and fry for another 6 minutes. Such a big result
results in moderate partial birth. If you like it medium-rare, fry for 3-4 minutes more on each side.
3. Transfer steak to a plate and let rise for 10 minutes.
4. Arrange arugula on an appropriately sized salad plate. Tear the red pepper (not really spicy)
into pieces and garnish on the arugula.
5. In a small bowl, add 2-3 teaspoons of olive oil, 5-6 teaspoons of balsamic vinegar, and the gravy collected on
the wok. Add appropriate amount of salt and black pepper and mix thoroughly.
6. Cut the steak into thin slices, place it on the salad, and pour the sauce prepared in the previous step.
7. Finally, shave a few slices of Parmesan on top.
Method 5:
Fry steak
Ingredients:
Steak, onion juice, rice wine, eggs, Worcestershire sauce, tomato sauce , cucumber slices, potato sticks or lettuce and tomato slices.
Method:
Cut the steak into 10-gram pieces, cut each piece into 1-inch and a half-diameter round slices with a knife, then chop a few times with the knife, and then cut into pieces. Trim the meat into a round shape, put the steaks piece by piece into the marinade made with onion juice, rice wine, etc., take it out and marinate it for five minutes, then coat it with egg batter; fry both sides of the hot oil pan until golden brown, and cook with spicy soy sauce And tomato sauce, turn it over a few times, put it in a pot, and serve with cucumber slices, potato strips, or lettuce and tomato slices.
Method 6:
Ingredients: Steak
Seasoning: salt, chicken essence, sugar, soy sauce, black pepper, water starch
Method:
1. Cut the steak into thin slices, add salt, chicken essence, sugar, soy sauce, black pepper and starch and marinate for 15-20 minutes;
2. Frying pan Pour a little oil into it and preheat it in the microwave for 2 minutes and 30 seconds. Then spread the steak flat on the plate and microwave it for 4 minutes.
Method 7:
Fresh Orange Steak
Ingredients: 5 slices of steak and 2 oranges
Preparation method: 1. First cut the steak Cut each piece into three equal parts, marinate and mix with a small amount of salt, sugar, wine and soy sauce.
2. After washing the oranges, squeeze the juice from one and set aside for use. Cut the other into quarters, remove the pulp and cut it into slices, and cut a quarter of the peel into strips for later use.
3. Add an appropriate amount of oil to the wok, fry the steak for 3 or 5 minutes, then add orange juice and orange pulp, fry quickly until the steak is fully cooked and the orange juice has been absorbed, then serve.
4. Finally, clean the wok, add a little oil, and when the oil boils, explode the orange peel immediately, pick it up immediately, and sprinkle it on the steak.
Fried Steak
Ingredients:
Steak, onion juice, rice wine, eggs, Worcestershire sauce, tomato sauce, cucumber slices, potato sticks or lettuce and tomatoes piece.
Method:
Cut the steak into 10-gram pieces, cut each piece into 1-inch and a half-diameter round slices with a knife, then chop a few times with the knife, and then cut into pieces. Trim the meat into a round shape, put the steaks piece by piece into the marinade made with onion juice, rice wine, etc., take it out and marinate it for five minutes, then coat it with egg batter; fry both sides of the hot oil pan until golden brown, and cook with spicy soy sauce And tomato sauce, turn it over a few times, put it in a pot, and serve with cucumber slices, potato strips, or lettuce and tomato slices.
2. A traditional Korean dish where steak is seasoned with pear juice and meat seasoning and then grilled over charcoal fire. You can put kiwi juice instead of pear juice.
*Soy sauce plays the role of seasoning and increasing appetite. It is an indispensable condiment in Korean diet. The sweetness is due to amino acids, the unique aroma is due to aromatic ingredients, and it also has a preservative effect. Because of its aroma, it can remove the smell of food.
Ingredients: 1Kg steak, 1 white onion, 20 green peppers * Sauce: 6 tablespoons soy sauce, 3 tablespoons sugar, 4 tablespoons chopped green onions, 2 tablespoons pounded garlic , 4 tablespoons sesame seeds, 2 tablespoons sesame oil, 1/2 teaspoon pepper.
Method
(1) Cut the steak into 5-6cm size, remove the fat and skin, and flatten the meat stuck to the ribs.
(2) Marinate each prepared rib in the seasoning sauce one by one. After the seasoning is mixed thoroughly, put the grill on the charcoal fire. When the grill is hot, put the ribs on the grill. come out.
American-style black pepper filet mignon pasta (you can also use it without pasta)
Ingredients ◎One piece of filet mignon ◎1 tablespoon of cream ◎Pasta
◎Green beans◎Nine-layer pagoda◎Adequate amount of carrots
Seasonings◎1 bowl of water◎Adequate amount of starch water◎1 tablespoon of tomato sauce
◎Vegetarian oyster sauce 2~3 large Spoon ◎ Frozen assorted vegetables ◎ Black pepper
Instructions
1. Add tomato paste and vegetarian oyster sauce to hot water in the pot and bring to a boil.
2. Add frozen assorted vegetables and cook.
3. Add black pepper to taste.
4. Finally, thicken the gravy with cornstarch water and set aside for later use.
5. Heat oil in a pan, add filet mignon and fry until cooked.
6. Bring another pot to a boil, add a little salt, cook the pasta, remove and drain, add butter and
chopped nine-layer tower mix while it is still hot. Mix well and add a little salt and pepper to taste.
7. Cut carrots and green beans into long strips, scald and set aside.
8. Place vegetarian steak, pasta, green beans, and carrots on the plate.
9. Finally, top with black pepper sauce.
Tasty Tips
In addition to mixing some butter, the cooked pasta can also be mixed with olive oil. In addition, for the nine-layer tower, you can use Basili or some dry spices. For example, replacing it with Italian spices or Oregon will produce a different flavor.
Key points: Steak is easy to cook. When the pasta is almost cooked, frying the filet mignon will prevent it from being cold when served.
Memo
1. For side dishes, various seasonal vegetables can be used, such as: broccoli, corn, etc. ． ． .
2. Pasta can be mixed with various shapes or noodles, but the cooking time must refer to the instructions on the noodle packaging.
3. When cooking sauce, you can use soy sauce and some sugar instead of oyster sauce.
Beef is not only rich in nutrients, but also tender, juicy and tastes great when made into steak! It is also a classic in Western food!
I have read some steak recipes online, but there are no details. , after trying to make it successfully, I will share my experience with you! I hope you can use it!
How to make black pepper steak
Ingredients: beef, garlic, ginger, Onions, eggs, salt, monosodium glutamate, black pepper, cornstarch, dark soy sauce, cooking wine, tomato sauce!
Making steak is roughly divided into two parts! First, making the steak cake. Second, black
How to make pepper sauce!
1. Choose beef tenderloin, or about 300 grams of general beef (depending on your appetite) and cut into palm-sized slices! Finished cutting Then use a hammer to loosen it (you can also use the end of a rolling pin if you don’t have a special one!) Then put it on a plate and dice the garlic, ginger, and onion! You will need a little more when making the black pepper sauce! Put these things together Mix it with the freshly cut beef, add a small amount of salt, pepper, monosodium glutamate, cooking wine, dark soy sauce, cornstarch and an egg. Grasp the seasoning well and put it aside to marinate. It will take ten minutes! Ten minutes. Then add some cornstarch and leave it for 5 minutes! You want a drier effect! But never too much cornstarch, because it will affect the meat quality of the beef! Okay, the steak cake body is processed and ready to be fried! Appropriate amount of oil, preferably butter. If you don’t have it, use salad oil! Fry the marinated beef slices in the pan. This is the step to control the degree of rawness and maturity! It’s hard to express in words how mature you want it to be. You can only rely on it. You have cooking experience. Turn the noodles every 5 seconds and don’t fry them too hard. The shorter the frying time, the tenderer it will be. The longer the frying time will be, the older it will be! Westerners like to eat medium-rare beef. When you cut the beef, you can see the blood streaks. Every time I fry it, it will be four or five times ripe. I suggest that everyone eat six or seven times ripe! Because it suits the taste of Chinese people! OK! It’s time to put it on a plate and prepare for the second step!
Two, fry the chopped garlic, ginger, and diced onion in a small amount of oil. Be careful not to make the fire too high. After the oil is spicy, reduce the heat to low and fry a little longer! Then add tomato sauce (it seems to be in Western food) Special black pepper sauce, but most people don’t usually buy it, so I use tomato sauce and add a lot of black pepper instead! But be careful not to add too much tomato sauce, and don’t let it take away the black pepper and meat flavor) Explanation of the purpose of adding tomato sauce Okay, okay! Now don’t forget that the pot is still frying, don’t get distracted! Let’s go ahead and stir the contents in the pot and add water. A little more water because we need to add cornstarch to thicken it!
While collecting the soup, add some cooking wine, salt and MSG, and finally add black pepper. Add more black pepper (you can taste the soup at this time) until you feel the rich black pepper flavor!
Okay, you can combine the results of the two steps into one, just pour the soup on the prepared steak cake!
Try it and see how it goes. How about going to a steakhouse? If you want to be more perfect, you can order meal kits, macaroni and red wine, and you can have a candlelight dinner and have a romantic time with your girlfriend!
The first is the microwave method:
Ingredients: Steak (about 350 grams), 1 red pepper shredded, half an onion shredded, 1 tablespoon minced garlic, 1 green pepper shredded.
Marinage: 2 tbsp light soy sauce, 1 tbsp Worcestershire sauce, 2 tbsp oil, a little pepper, a little chicken essence.
Seasoning: 1 spoon of sugar, 1 spoon of dark soy sauce, appropriate amount of salt, a little aquatic starch, a little tomato juice, chopped green onion, a little water, a little black pepper.
Method: 1. Marinate the steak with marinade for 15 minutes. 2. Add 2 tablespoons of oil to the plate, microwave on high heat for 2 minutes to preheat, add the marinated steak, microwave on high heat for 1 minute, turn over, and heat for another 1 minute (can be added or subtracted according to your preference of rareness or doneness) Time) 3. Take 2 tablespoons of oil in a bowl, microwave on high heat for 1 minute, preheat, add onion shreds, minced garlic, green pepper shreds, red pepper shreds and saute until fragrant, add seasonings, microwave on high heat for 2 minutes until boiling, pour on steak Just go up.
Ingredients:
1000 grams of beef (thick meat is better)
100 grams of lard
Adequate amount of refined salt
Method:
1. Cut the beef into 6 steaks about 2 cm thick, flatten them slightly with a knife, and make a few cuts on the tendons (to avoid deformation when cooked) .
2. Place the frying pan over high heat until cooked, add a small amount of oil, put in the steak, and quickly fry both sides. Then change to low heat, add an appropriate amount of oil, and fry the steak briefly. , sprinkle salt on both sides and continue frying until cooked.
3. The time required to fry steak (2 cm thick) depends on the required doneness of the steak:
Red steak (raw steak) Fry each side 1 minute.
Light red beef steak (medium rare)
Rare. Fry each side for 2-3 minutes.
For medium rare, fry each side for 3-4 minutes.
Fry the steak for 5 minutes on each side.
Several side dishes for steak
1. British steak is served with fried onions.
2. French steak. Put a slice of lemon and a piece of garlic butter on the fried steak. Served with boiled beans and baked potatoes.
3. Pepper Steak Before frying, dip both sides of the steak in crushed pepper. When fried, serve with cream sauce.
4. You can choose other side dishes such as:
Fried potato chips-vegetable salad
Boiled green peas-boiled asparagus-boiled potatoes
Stir-fried beans - stir-fried ground beans - boiled potatoes
5. You can also top it with sauces of different flavors to make them taste different, such as Dutch sauce, Bode sauce Come and wait for the sauce.
How to eat:
Put a piece of fried steak on a plate, and use the corresponding sauce and side dishes according to the recipe. Pour the sauce over the steak and serve with the appropriate garnishes. You can also place the pan-fried steak, sauce and side dishes on separate plates or plates and serve them together, and diners can help themselves. Eat with a knife and fork.
Features:
The meat is fresh and tender, mellow and delicious.
Grilled Steak
Ingredients:
1000 grams of beef (thick meat is better)
100 grams of lard
Appropriate amount of refined salt
Method:
1. Cut the beef into 6 steaks about 2 cm thick, pat them flat with a knife, and tap lightly on the tendons. Score a few cuts (to avoid deformation when cooked).
2. Place the frying pan over high heat until cooked, add a small amount of oil, put in the steak, and quickly fry both sides. Then change to low heat, add an appropriate amount of oil, and fry the steak briefly. , sprinkle salt on both sides and continue frying until cooked.
3. The time required to fry steak (2 cm thick) depends on the required doneness of the steak:
Red steak (raw steak) Fry each side 1 minute.
Light red beef steak (medium rare)
Rare. Fry each side for 2-3 minutes.
For medium rare, fry each side for 3-4 minutes.
Fry the steak for 5 minutes on each side.
Several side dishes for steak
1. British steak is served with fried onions.
2. French steak. Put a slice of lemon and a piece of garlic butter on the fried steak. Served with boiled beans and baked potatoes.
3. Pepper Steak Before frying, dip both sides of the steak in crushed pepper. When fried, serve with cream sauce.
4. You can choose other side dishes such as:
Fried potato chips-vegetable salad
Boiled green peas-boiled asparagus-boiled potatoes
Stir-fried beans - stir-fried ground beans - boiled potatoes
5. You can also top it with sauces of different flavors to make them taste different, such as Dutch sauce, Bode sauce Come and wait for the sauce.
How to eat:
Put a piece of fried steak on a plate, and use the corresponding sauce and side dishes according to the recipe. Pour the sauce over the steak and serve with the appropriate garnishes. You can also place the pan-fried steak, sauce and side dishes on separate plates or plates and serve them together, and diners can help themselves. Eat with a knife and fork.
Features:
The meat is fresh and tender, mellow and delicious.
Fried Steak
Ingredients: Steak
Ingredients: onion juice, rice wine, eggs, Worcestershire sauce, tomato sauce, cucumber slices, potato sticks or lettuce and Tomato slices.
Method:
(1) Cut the steak into small pieces weighing 10 grams, cut each piece into 1-inch and a half-diameter round slices with a knife, and then cut into pieces with a knife. Next, trim the meat into a round shape, put the steak slices into a marinade made with onion juice, rice wine, etc., take it out and marinate it for five minutes, and then coat it with egg paste;
(2 ), fry both sides of the pan until golden brown, add Worcestershire sauce and tomato sauce, turn the pan a few times and serve in a bowl. Serve with cucumber slices, potato strips, or lettuce and tomato slices.
Spicy grilled steak
Ingredients: 500 grams of clean steak
Seasoning: salt, sugar, pepper, soy sauce, wine, appropriate amount of MSG
Method: ① Pat the steak with a knife and marinate it with salt, sugar, pepper and other condiments for half an hour;
② Place the steak on the grill and bake it in the box. Bake it for 25 minutes first, then flip it and bake it. 10 minutes is enough.
Korean traditional copper plate barbecue beef short ribs
Using 0.5cm wide beef short ribs imported from the United States, first remove the outer layer of grease, cut it into 0.2cm thick with an inclined blade, and beat it away The tendons are marinated with special seasonings (adding apples, wine, lemon, etc.) for half a day to make the meat more tender and tasty. Then grill the beef short ribs on a traditional Korean copper plate to retain the essence of the gravy. You can dip the dripping gravy when eating. When eating, wrap the beef slices with fresh lettuce, and add miso sauce, garlic, chili, etc. according to personal taste.
Swiss cheese veal steak set meal
The main course is the famous Swiss cheese veal steak. This steak uses calf tenderloin imported from Wisconsin, USA. Cows that are still in the lactation period and have not eaten grass. This kind of beef is particularly tender and very popular in Europe. The tenderloin muscle is the top grade of veal and the best part of the filet. When cooking, first remove the gluten and spread it flat, add Swiss cheese and ham, then dip it in the batter and fry it before grilling it. When you cut it with a knife, the cheese will slowly flow out. It is also a good European-style steak. The set meal also includes appetizers, mixed cold cuts, salads, bread, lobster soup and desserts. Although the layout of the dishes is not as exquisite as French cuisine, the quality is guaranteed.
Fried veal with black pepper
Add pre-ground black pepper to the outer ring of the veal
Heat a pan and add olive oil. When the temperature is high, put the veal steak in.
Be careful when you go down on one side, and don’t touch it within a minute, otherwise you will get stuck on the bottom.
Fry for 5 to 8 minutes, depending on the degree of doneness you like
Dry-fried steak
Fresh or frozen steak can be used, appropriate amount, pepper noodles, Sichuan peppercorns Noodles, a little cumin, ginger powder, fresh or dried chili peppers, and light soy sauce.
Method: Put all the above ingredients into a basin and add a little light soy sauce. After 20 minutes, remove the steak and brush the other ingredients clean. Heat the pan over low heat, put the steak into the pan, and roast slowly over low heat. When the blood comes out of the steak, bake it dry, turn to medium heat, add the remaining pepper noodles, Sichuan pepper noodles, cumin, ginger powder, and a little light soy sauce. Stir fry for a while and then plate.
Korean Steak
It is a traditional Korean dish in which steak is seasoned with meat seasonings with pear juice and grilled over charcoal fire. You can put kiwi juice instead of pear juice. *Soy sauce plays the role of seasoning and increasing appetite, and is an indispensable condiment in Korean diet. The sweetness is due to amino acids, the unique aroma is due to aromatic ingredients, and it also has a preservative effect. Because of its aroma, it can remove the smell of food. Ingredients: 1Kg steak, 1 white onion, 20 green peppers * Sauce: 6 tablespoons soy sauce, 3 tablespoons sugar, 4 tablespoons chopped green onions, 2 tablespoons pounded garlic, 4 tablespoons sesame seeds, sesame oil 2 tablespoons, 1/2 teaspoon pepper. Method (1) Cut the steak into 5-6cm size, remove the fat and skin, and flatten the meat stuck to the ribs. (2) Marinate each prepared rib in the seasoning sauce one by one. After the seasoning is mixed thoroughly, put the grill on the charcoal fire. When the grill is hot, place the ribs and grill them.
Carrefour or Pricemart sell beef tenderloins
It’s the kind that costs 32 yuan/500 grams. Don’t buy the neat-looking 16 yuan ones called “veal steak” /500 grams
One purple onion, one lettuce, one imported lemon, two tomatoes, as good a cream salad as possible
A kind of minced grass called tarregon shaped seasonings, and cumin, both of which are sold at Carrefour or Pricemart. You can find them among imported seasonings. The packaging looks like small bottles of McCormick black pepper powder.
Method:
Wash the raw steak in water, then add sesame oil, light soy sauce, and dark soy sauce in a ratio of 1:1:1
Then put a small amount of dry red wine (just as much as a small cup of white wine is good. Of course, if you have a 30-year-old whiskey at home, you can also put it in
A little. Be careful not to put too much wine), and an appropriate amount of shredded onions.
Add appropriate amounts of sugar, monosodium glutamate, black pepper, white pepper, and salt and pepper. This depends on your talent in cooking
Stir the steak and the above seasonings evenly, and try to Let the steak soak in the seasoning
Soak it for 20 minutes. Of course, the longer it soaks, the more flavor will develop.
In the meantime, wash the onions, lettuce, and tomatoes and cut them into small pieces. Thinly shred, the thinner the better, cut the tomatoes into small pieces
Put it in a large bowl and wait for a while to mix the salad
Then add an appropriate amount of blended oil to the pan, don’t put too much, It’s almost the same as cooking eggs
Heat the oil until it is 70% hot, put the steak into the pot, use medium heat, and fry both sides for 1 minute, so that it comes out cooked
If you want to eat it rarer or more cooked, just adjust the time
After the steak is out of the pan, sprinkle the tarregon on it. You will smell the aroma immediately, and then add black pepper according to taste
Finally, squeeze a few drops of lemon juice onto the steak
Then eat it while it's hot. I personally recommend eating it in the kitchen, because once it gets a little cold, the taste will be much worse
After eating one piece, fry the next one. At this time, it’s best to have a seal nearby to help you mix the salad. You can add some sugar to the salad. Don’t be stingy with the salad dressing. Hellmann’s is better than Kewpie’s.
It would be great if I could personally go into the kitchen of a western restaurant to see how their steaks are cooked and the seasonings they use
But that's it The premium steak enjoyed by the seals tastes very good. The difference between it and the sirloin steak costing 200 yuan may only be in the raw materials of the steak. A 250-gram steak costing 200 yuan cannot be enjoyed every day. You can’t get enough of one piece
It’s better to make it yourself and eat as much as you want.
It is recommended to buy better pans and better kitchen conditions, otherwise the atmosphere of Western food will be lost
First, I steamed three pieces of elbow scallops in the microwave, and then opened two small packages of pineapples. Crisp
I bought a new non-stick pan because I was in the habit of committing crimes, so I gave it a try and fried an egg first, and the effect was good.
Start cooking steak
The key lies in knife skills
The steak should be cut thin. . . Relatively thin. . . .
Add some pork powder before marinating the beef
Then marinate. . .
Use soy sauce, black pepper juice, and sand tea sauce
Leave it in for half an hour
It is best to use lard. If you don’t have that blended oil, just use it
>The oil is at 60% temperature
Put it in the pan
Fry one side for about 2 minutes
Turn over
Fry for another 2 minutes
Turn over again
Fry for another minute
Flip again
Fry for another minute
Remove the pan
Pour on black pepper juice or tomato juice
Let’s eat
Open a can of Coke
Selection of beef
The book says that the best beef is beef tenderloin, but the supermarket I went to didn't have beef tenderloin, so I used a large piece of beef tenderloin instead. The key points in choosing beef are that it is ruddy in color, the muscles are crystal clear and tender, and there is as little fat and tendons as possible.
Note: Because the steak cannot be fried for too long when making, the texture of the beef is very demanding. Fatty meat is not delicious, and the tendons will not be fried unless you want to practice your teeth. For convenience of slicing, it is best to choose a whole piece.
Preparation of condiments
Cut ginger, garlic, and onion into small dices and set aside. Black beetroot, tomato sauce, salt, dark soy sauce, chicken essence, cooking wine, one egg
Pork gravy
Note: The specific amount depends on personal taste, I used 7 taels For the beef, I used half a thumb-sized piece of ginger, a whole head of garlic, and two onions. The cooking wine should be foreign wine, but I don’t have any. Using one egg for 7 taels of beef is a bit wasteful.
Production process
Cut the beef into thin slices that are slightly thicker than chopsticks. The area should not be too large (remember, I will explain it at the end), about the size of half a palm. The most important thing after cutting is to use a big hammer (horror movie?) to loosen the cut beef. There is a trick even if you don’t have a special hammer! You can also use a rolling pin to loosen the meat like a washerwoman used to hammer clothes in the old society (of course, don’t go overboard. Beef is not a piece of clothing after all, and you need to chew it when you eat it).
Take ginger cut into small cubes , garlic, one-third of the onion, a little salt, a little chicken essence, a little cooking wine, a little dark soy sauce, two points of black pepper, two points of corn starch, eggs, then stir together with the meat and marinate for 10 minutes.
While the marinade is being marinated over there, we make "marinated sauce" using the remaining condiments. First, take a little salad oil and stir-fry the diced ginger, garlic, and onion over high heat for a few times, then stir-fry over medium heat until cooked, pour in water, and add tomato sauce (Tomato Boy’s first appearance). Don’t use too much tomato sauce! There's also dark soy sauce, black pepper, salt, and chicken essence. Stir and taste, and decide whether to add more or less based on your personal taste. Then add the flour and gravy water to thicken the gravy and reduce the juice.
Back to the beef. Stir the marinated beef into the gravy again to make the beef appear dry (actually, I can't do that!) But don't put too much gravy! Otherwise it will affect the taste of the meat. Then marinate for another 5 minutes.
Then onto the frying pan! Pour a little oil and fry the marinated beef slices over medium-low heat, turning the pan every 5 seconds. It’s best not to fry for too long. Good-quality beef can be eaten raw. Yesterday, I stir-fried the beef slices about three times before cooking.
Put it on a plate, pour the sauce, garnish with some lettuce, grapes, and tomato slices, and put a bottle of foreign wine next to it (actually what I put on it yesterday was a half-pound package of Erguotou).
If you don’t have a knife and fork at home, use chopsticks, the most sacred item in China!
Note: There needs to be more black pepper, so much that you think foreigners are really perverted. After all, we want to eat something exotic. Most of the salt, black pepper, and other flavors of the steak are in the marinade. When making the beef patties, don’t give it too many seasonings. This way, when you bite into the delicious steak, the first thing you feel is the mellow beauty. Juicy, and then bite into the natural and pure beef, and chew it again, hehe, hehe...
The beef patty should not be too big so that it is heated evenly during frying and maintains the tenderness of the steak.
Steps to make homemade steak
First steamed three slices of elbow scallops in the microwave, and then opened two small packages of pineapple cakes
Because I was committing crimes against the wind, I couldn’t buy a new one. It stuck to the pan, so I gave it a try and fried an egg first, and the effect was good.
Start cooking steak
The key lies in knife skills
The steak should be cut thin. . . Relatively thin. . . .
Add some pork powder before marinating the beef
Then marinate. . .
Use soy sauce, black pepper juice, and sand tea sauce
Leave it in for half an hour
It is best to use lard. If you don’t have that blended oil, just use it
>The oil is at 60% temperature
Put it in the pan
Fry one side for about 2 minutes
Turn over
Fry for another 2 minutes
Turn over again
Fry for another minute
Flip again
Fry for another minute
Remove the pan
Pour on black pepper juice or tomato juice
Let’s eat
Open a can of Coke
Selection of beef
The book says that the best beef is beef tenderloin, but the supermarket I went to didn't have beef tenderloin, so I used a large piece of beef tenderloin instead. The key points in choosing beef are that it is ruddy in color, the muscles are crystal clear and tender, and there is as little fat and tendons as possible.
Note: Because the steak cannot be fried for too long when making, the texture of the beef is very demanding. Fatty meat is not delicious, and the tendons will not be fried unless you want to practice your teeth. For convenience of slicing, it is best to choose a whole piece.
Preparation of condiments
Cut ginger, garlic, and onion into small dices and set aside. Black beetroot, tomato sauce, salt, dark soy sauce, chicken essence, cooking wine, one egg
Pork gravy
Note: The specific amount depends on personal taste, I used 7 taels For the beef, I used half a thumb-sized piece of ginger, a whole head of garlic, and two onions. The cooking wine should be foreign wine, but I don’t have any. Using one egg for 7 taels of beef is a bit wasteful.
Production process
Cut the beef into thin slices that are slightly thicker than chopsticks. The area should not be too large (remember, I will explain it at the end), about the size of half a palm. The most important thing after cutting is to use a big hammer (horror movie?) to loosen the cut beef. There is a trick even if you don’t have a special hammer! You can also use a rolling pin to loosen the meat like a washerwoman used to hammer clothes in the old society (of course, don’t go overboard. Beef is not a piece of clothing after all, and you need to chew it when you eat it).
Take ginger cut into small cubes , garlic, one-third of the onion, a little salt, a little chicken essence, a little cooking wine, a little dark soy sauce, two points of black pepper, two points of corn starch, eggs, then stir together with the meat and marinate for 10 minutes.
While the marinade is being marinated over there, we make "marinated sauce" using the remaining condiments. First, take a little salad oil and stir-fry the diced ginger, garlic, and onion over high heat for a few times, then stir-fry over medium heat until cooked, pour in water, and add tomato sauce (Tomato Boy’s first appearance). Don’t use too much tomato sauce! There's also dark soy sauce, black pepper, salt, and chicken essence. Stir and taste, and decide whether to add more or less based on your personal taste. Then add the flour and gravy water to thicken the gravy and reduce the juice.
Back to the beef. Stir the marinated beef into the gravy again to make the beef appear dry (actually, I can't do that!) But don't put too much gravy! Otherwise it will affect the taste of the meat. Then marinate for another 5 minutes.
Then onto the frying pan! Pour a little oil and fry the marinated beef slices over medium-low heat, turning the pan every 5 seconds. It’s best not to fry for too long. Good-quality beef can be eaten raw. Yesterday, I stir-fried the beef slices about three times before cooking.
Put it on a plate, pour the sauce, garnish with some lettuce, grapes, and tomato slices, and put a bottle of foreign wine next to it (actually what I put on it yesterday was a half-pound package of Erguotou).
If you don’t have a knife and fork at home, use chopsticks, the most sacred item in China!
Note: There needs to be more black pepper, so much that you think foreigners are really perverted. After all, we want to eat something exotic.
Most of the salt, black pepper, and other flavors of the steak are in the marinade. When making the beef patties, don’t give it too many seasonings. This way, when you bite into the delicious steak, the first thing you feel is the mellow beauty. Juicy, and then bite into the natural and pure beef, and chew it again, hehe, hehe...
The beef patty should not be too big so that it is heated evenly during frying and maintains the tenderness of the steak.