1. Take out the frozen steak and warm it back to soft, put black pepper powder and salt to marinate for 10~15 minutes. Wash the portobello mushrooms, remove the tips and slice, wash the tomatoes, cucumber and lettuce, slice the tomatoes, cucumber and lettuce

2. Boil water in a saucepan, add 1 teaspoon of salt, cook the rigatoni in a row in the saucepan, remove from the pan and toss with a little olive oil and set aside

3. Pour olive oil into a pan, add the portobello mushroom slices, sauté them in medium heat until they turn colorful on both sides, pull the mushrooms to the side of the pan and add them to the steak, then add them to the pan. Pull the mushrooms to the side of the pan, add the steak, fry for a minute on each side, squeeze the black pepper sauce seasoning on the beef and mushrooms

4. Set the steak to one side, crack an egg and fry until the bottom is golden brown (frying the egg time will be the steak turn over to make the sauce well coated, and mix the mushrooms and sauce), turn the egg over, turn off the heat, and use the residual heat to bake the egg, you can not turn over if you prefer the egg is a little bit more raw, oh.

5. Arrange the steak and eggs on a plate, put mushrooms, lettuce, tomatoes and cucumber slices around them, put the cooked pasta on it and squeeze tomato sauce on it.