Inputs: steak a piece, asparagus 4, 1 potato, yellow bell pepper half, 1 tbsp of olive oil (marinade), a little salt, a little black pepper (preferably freshly ground), vegetable oil in moderation
Practice:
1, eye steak (according to their own preferences, other steaks can be) from the freezer to thaw (preferably room temperature thawing can also be);
2, defrosted steak rinse good defrosting (preferably room temperature thawing can also be) With the ready-made, say what), first a little salt on the surface of the steak rubbed evenly, and then sprinkled with freshly ground pepper, and finally coated with a layer of olive oil (convenient for a while of frying, ordinary flavor light cooking oil can also be), marinate for ten minutes;
4, bell peppers and asparagus were washed, yellow bell peppers cut into chunks; potatoes peeled, cut into small pieces;
5, pan pour a little vegetable oil, and then put potatoes, potatoes, and then cut into small pieces;
5, a small amount of vegetable oil. Small fire heat, put the potato pieces, slow frying until golden brown on both sides, add asparagus and bell pepper pieces, stir-fry after the break, add a little salt and pepper, stir-fry well out of the pan;
6, will be used to fry the steak pan heat (the best began to slightly smoke), put the steak, so immobile frying for a minute, rotate the seventy-degree, and then fry for a minute, turn over (frying steak must not be messy flip);
7, turn over (frying steak);
8, the steak is not a good idea, but it is a good idea. p>
7, flip with the same method as the previous fried, a minute later and then rotate to fry for a minute, the steak fried almost totaled five minutes of time;
8, fried steak in the pan first do not move, static two minutes, so that the frying of the juices to be sucked back into the meat, the texture will be more delicate.