Buy a sirloin steak (Carrefour has it, don't buy leg meat, it's too hard to eat).

Second step

Cut the inclined plane in half, or it will be too thick to fry.

Third step

Castrate the washed and cut beef with soy sauce (spoonful), salt and pepper powder and pepper for half an hour, pour a little oil into the pot (butter can be used instead if possible), and fry the beef in the pot when it is 50% to 60% hot (low fire). As for how well cooked it is, it depends on your preference (I usually fry it for 15-20 minutes), then fry it and then take it out of the pot.

Fourth step

sabot

Method for make black pepper steak

Raw materials:

Steak, onion, garlic, butter, chopped black pepper, refined salt.

Exercise:

1, onion is cut into filaments for later use. Chop the garlic into minced garlic, rub the steak evenly, sprinkle with seasoning and marinate for a while.

2. Stir-fry the vegetables for 2 minutes with high fire, add 1 tablespoon oil, add butter and heat for 1 minute, add shredded onion and stir well, and put it around the fried vegetables.

3. Put the cows in the middle, fry for 2 minutes on high fire, and fry for 1.5 minutes in turn, and sprinkle a little black pepper on the noodles.

4, can be used with hot dishes.

The method of tomato sauce steak

Raw materials:

Beef tenderloin1000g, onion and carrot100g, tomato150g, flour 50g and potato chips 50g.

Seasoning: edible oil 150g, fragrant leaves 1 slice, tomato sauce 100g, salt and pepper.

Production method:

(1) Wash beef tenderloin, cut it into 10 pieces, pat it into thin slices with meat, cut tendons with a knife, chop it into a circle, and marinate it with a little salt and pepper for a while; Wash and shred onions; Wash and slice carrots. Wash tomatoes and cut them into pieces for later use.

(2) Heat the pan and pour in cooking oil. When the oil temperature reaches 50%, add the steak with flour and fry until yellow. Take it out and put it in a baking tray. Stir-fry shredded onion, carrot slices and fragrant leaves in the remaining oil until yellow. Add tomato soy sauce until the oil turns red, then pour in beef soup. After the tomato pieces are boiled, add salt to taste and pour them on the steak. Then put it in the oven to cook. With French fries.

beefsteak

Raw materials:

1. An American sirloin steak is about 1 kg.

2. Assorted vegetables and spices (celery, coriander, carrot, laurel and green garlic) are about 200 grams.

Seasoning:

1. Appropriate amount of salt and pepper

2. A little spicy soy sauce

Steak making process:

1. Season sirloin steak properly and preheat the oven to about 220℃.

2. Stir-fry beef in a large wok until golden brown, and then add assorted vegetables and seasonings to stir fry.

3. Pour the vegetable spices into the test tray, put the beef on the vegetables, and then put it in the oven.

4. Bake for about 12- 15 minutes, and take out half-cooked.

5. Add the remaining vegetable spices to the broth or water, separate the vegetables from the juice after cooking, and add a little spicy soy sauce to the soup to form a seasoned gravy.

6. Slice beef and vegetables, drizzle with seasoned gravy and add mustard sauce.

How to make American steak (steak);

Raw materials:

1. Beef tenderloin

2. A little salt, a little beef powder, a little chicken powder, a little black pepper, 30ML brandy, American beef sauce (oyster sauce can be used instead for coloring, but the taste is somewhat changed).

3. Corn and tomatoes (small)

Detailed process of steak making method:

1. Cut the tenderloin into pieces with a thickness of 1 cm and square fingers, and smash them flat with a rake hammer.

2. Beef is deboned and marinated with black pepper, beef powder and chicken powder 10 minute.

3. Put the butter into the pot, melt it and add a little salt.

4. After the oil is hot, add the marinated beef tenderloin, fry slightly on both sides, and pour in the beef sauce.

5. The tenderloin turns red on both sides and is sprayed with brandy.

6. corn, tomatoes and other dishes are decorated, and the cows can be discharged.

The English word STEAK is a general term for steak. There are many kinds of steaks, among which the following four are common: tenderloin (tender beef tenderloin, beef tenderloin), also called filet mignon, which is the most tender meat on beef tenderloin and contains almost no fat, so it is very popular with friends who like to eat lean meat. Because the meat is tender, it is suitable for frying until it is 3, 5 and 7 ripe. Rib eye (naked eye steak) has both lean meat and fat meat. Because it contains a certain amount of fat, this kind of meat tastes better when fried and roasted. Don't overcook it when eating, three is the best. Sirloin (sirloin steak, beef tenderloin) contains some fat. Because it is beef tenderloin, there is a circle of white muscle on the extension of the meat. The overall taste is tough, the meat is hard and chewy, and it is suitable for young people and people with good teeth. When eating, cut the meat and tendons together, and don't overcook it. T-bone (T-bone steak), T-shaped, is the back of cattle. On both sides of the T-shape, one side measures more and the other side measures less. It is the naked eye that measures more, and Philip that measures less. This kind of steak is more common in American restaurants. Because French cuisine is exquisite, T-shaped steaks with large quantity and rough quality are rarely used.

The degree of raw steak is called "rare" in western food. Rare: When cutting steak, only the upper and lower layers are grayish brown, during which 70% of the meat is red with a lot of blood. Medium: When cutting the steak, 50% of the meat in the center of the section is red with a little blood. 7 well-done: when cutting the steak, there is only a narrow red line in the center of the cut plane, and the blood in the meat is almost dry.

Westerners like to eat raw steak because it is moderately oily, slightly bloodshot and delicious. Orientals prefer 7 ripe, because they are afraid to see blood in the meat, so they think the less blood, the better.

There are many factors that affect the taste of steak, such as the speed of eating. When the steak is served, the speed of enjoyment can determine whether the steak is delicious or not. Because there is both butter and blood in the steak, if the temperature is slightly lower, the freshness of the steak will be reduced. It is common to cut the steak into small pieces, chew it roughly and swallow it. Eating steak pays attention to the heat, rather than enjoying the crisp taste, which is also the difference between stewed beef and fried steak in western food. In addition, tableware will also affect the taste of steak. The knife for eating steak must be sharp, sometimes the knife is not sharp enough to directly make you doubt the meat quality. So before eating steak, be sure to check whether the knife teeth are clear. In addition, the sauce also has a great influence on the taste of steak. French steaks pay attention to sauces, such as cream sauce, pepper sauce, red wine sauce, butter and white wine sauce, mushroom sauce, fennel juice and so on. Choose the kind of juice according to your own preferences, and there must be something suitable for you.