The different parts of the steak have different names and cooking methods
Beef chops: the left and right sides of the chest cavity of the cow, including the rib part. The meat is tasty and marbled. It is suitable for grilling, pan-frying, deep-frying and braising.
Bone-in sirloin: the spine of the cow's ribs. With little movement, tender and evenly oiled meat, it is quite suitable for steak, steamed beef, hot pot slices or teppanyaki.
Sharon: the back loin spine of the cow, the meat is tender and contains oil flower, suitable for steak.
Philippine: the tenderest and most tender of the beef's loin muscles, it can be used for steak or teppanyaki.
Tin bone and New Yorker steak: the part of the front loin spine of the cow.
Identifying Rareness of Beef
3-minute rare: indicative of dark red blood
5-minute rare: oozing light red blood
7-minute rare: oozing pink blood
Fully cooked: oozing clear-colored juices
Barbecued Beef Steaks
With Orange-Black Pepper Sauce
In Ingredients:
Beef Steaks. p>3 slices of beef chops
Sauce:
200ml orange juice, 2 tbsp black pepper sauce, 1 tsp fructose, 1 tbsp ketchup
How to make it:
1. Concentrate the orange juice to 1/3 of its volume over high heat, add the black pepper sauce, fructose, and ketchup and mix well, then add the beef chops to marinade for about 1 hour after it cools down.
2. Grill the veal chops in the oven at 220 degrees Celsius until the juices seep out and the bones and meat come together. Brush the sauce over the top of the veal chops at regular intervals during the grilling process.
3. Heat the marinade and pour it over the chops.
Tips
1. The fruit acids in the juice help to soften the meat, or jam can be substituted.
2. Do not grill the steak at too high a temperature.
Charcoal-grilled rib-eye steak
Mushroom and tomato sauce
Ingredients:
Side of beef steak.
Sauce:
1. Pepper, allspice, a little red wine.
2. onion, celery, carrots, garlic cloves, a little tomato paste,
Practice:
1. salt and pepper the beef chops, first into the frying pan up and down browning can be removed.
2. Chop all the ingredients for sauce 2, add the tomato paste and sauté, then fill with boiling water, add sauce 1, then add the beef chops and cook for about 80 minutes.
3. Strain the sauce and cook over low heat until the sauce is thickened. To serve, pour over the beef chops.
Tips
1. If you like sweet and sour flavor, add 1 tbsp of tomato sauce. Tomato is a very nutritious ingredient, especially when heated, it can increase the anti-cancer molecules by 10 times.
2. Steak should be cooked 3.5 to 7 minutes.
Beef steak
Materials:
Beef steak a pair
Sauce:
1. pepper, allspice, red wine a little
2. onion, celery, carrots, garlic, tomato paste a little
Practice:
1. beef steak sprinkled with salt, pepper, and then put into the frying pan, and wait for the up and down Brown the beef chops in a frying pan, then remove from the pan
2. Chop all the ingredients for Sauce 2, stir fry the tomato paste, fill with boiling water, add Sauce 1, then add the beef chops, and cook for about 80 minutes
3. Strain all the residue from the sauce, and then cook over a low heat until the sauce is thickened. To serve, pour over the beef chops.
Small effort
1. Each cow can take a small portion of beef chops, and the meat itself is oily and tender, which makes it suitable for both grilling and barbecuing. If you grill it, you can bake it at 250 degrees Celsius until the meat is fixed, then turn it to 150 degrees Celsius and bake it for 60-80 minutes.
2.2. For recipe 2, pour boiling water over the steaks
Charcoal grilled filet mignon
Ingredients:
2 filet mignon slices (200 grams), shredded cheese, 2-3 slices of red tomato.
Seasoning:
240 ml of port wine, 1 piece of beef stock cube, 1 tbsp of French mustard sauce, a pinch of salt and black pepper.
Plate garnish:
Mashed sweet potatoes, mashed potatoes, cabbage florets, carrots, corn shoots, sweet peas. Cauliflower to taste.
How to cook:
1. Sprinkle the steak with salt and pepper and place it in a preheated charcoal grill until it shows clear sear marks.
2. Place the cheese and tomato slices between the two steaks and bake in a preheated oven at 200 degrees Celsius until the cheese is softened.
3. Pour the port wine into a saucepan. Concentrate over high heat until only 1/3 of the port wine remains, add the beef stock cubes and 120 degrees Celsius water, and simmer over low heat until the beef stock cubes are dissolved, then whisk in a tablespoon of French mustard to taste and drizzle over the steaks.
4. Blanch or sauté the garnishes in water and serve.
Smaller Efforts
1. Shredded cheese is best served on soft or pizza cheese.
2. Port wine can be replaced by sherry.
Warm onions
Sauce steak
Ingredients:
2 servings
Beef (for steak). 1 large (250g)
Onion small 1/2 each
Carrot small 1/2
Sides
Mung bean sprouts 50g
Leek 1/2
Cream 1 tbsp
Salt and pepper to taste
Salad oil 1 tbsp
Wine 3/2 tbsp
Chicken Bouillon 1 tbsp
Soy Sauce 2 tbsp
(For 4 persons)
Beef (for steak). 2 large (500g)
Onion 1 small
Carrot 1 small
Side dishes
Mung bean sprouts 100g
Leek 1 handful
Cream 2 tbsp
Salt and pepper to taste
Salad oil 2 tbsp
Wine 3 tbsp
Chicken essence 2 tbsp
Soy sauce 4 tbsp
How to make it:
1. Pre-treat the beef and vegetables
Make a few cuts between the fat and the red meat of the beef, cut off the tendons, and sprinkle both sides with a pinch of salt and pepper. Grate the onion and peel and grate the carrots. Cut the leeks into 4-centimeter lengths and wash the mung bean sprouts with water and dry them in a strainer.
2. Stir-fry vegetables over high heat
Place 1/2 tbsp. salad oil (1 tbsp. for 4 servings) in a saucepan over high heat and stir-fry the mung bean sprouts and leeks in the same order. Sprinkle with salt and pepper and serve.
3. Beef Frying
Wipe out the pan and heat 1/2 tbsp salad oil (1 tbsp for 4 servings) over medium-high heat. Add the beef and fry to desired doneness.
4. Without washing the pan, add the wine directly, turn the heat to medium, add onions, carrots, and cook a little. Add a little chicken essence, soy sauce and pepper, cook until the soup reduces, then add the cream and cook to dissolve. Cut the beef into serving sizes, plate and drizzle with the sauce.
Menu Suggestions
For a side dish of Wagyu steak, choose a vegetable-based dish. Stewed root vegetables and bok choy bean skin soup are especially recommended for their balanced flavor, nutrition, and texture.
Cooking Tips
Fry the beef over a slightly stronger medium heat to your preferred doneness and remove from the pan. Don't discard the juices from the steak; use them to flavor the sauce, and add cream to the sauce just before finishing to enhance the flavor.
Baked steak with cheese and mushrooms (4 servings)
Ingredients:
300g filet mignon, 50g mushrooms, 60g mozzarella cheese, 1 tablespoon parmesan cheese powder, a pinch of basil, 1 lemon, 1 garlic clove.
Seasoning:
2 tablespoons of olive oil, a pinch of salt and pepper,
2 tablespoons of white wine, 1 cup of beef stock.
How to do it
1. Marinate the steak with a little salt and pepper. Marinate the steak with a little salt and pepper, then fry it on both sides in a little oil.
2. Mushrooms and garlic should be sliced, sautéed in olive oil with lemon juice and white wine, and then tossed in Brazilian minced pork.
3. Place the steak on a heatproof dish, top with the mozzarella cheese and parmesan cheese, and bake in the oven at 180 degrees Celsius until the cheese is melted.
1. Boil the beef stock and pour it over recipe 3.
Nutritionist's tip
1. If you don't like cheese alone, this dish can overpower the cheese.
2. Don't cook the steak all the way through or the meat will age.
Korenza Vegetable Steak (4 persons)
Ingredients:
300g of steak, 50g each of red, yellow and green bell peppers, 50g of mushrooms, 50g of romaine lettuce, 100g of tomatoes, 1 onion (about 100g), basil and a little bit of basil, and 2 cloves of garlic.
Seasoning
1 cup of beef stock, 3 tablespoons of red wine, 2 tablespoons of olive oil, a little salt and pepper.
How to do it
1. Dice bell peppers, onions, mushrooms and tomatoes, mince basil and nigella, and slice garlic.
2. Put olive oil in a pot and fry the garlic slices, then add all the vegetables and beef stock to soften, season with salt and pepper.
3. Sauté the steak for about 3 minutes, season with salt and pepper on both sides, pour in the red wine and cook until the alcohol has completely evaporated.
4. Place the vegetables from recipe 2 on a plate, add the pan-fried steak, and top with the soup from recipe 2.
Nutritionist's tips
1. Don't cook the steak all the way through or the meat will age.
2. Tri-colored bell peppers (red, yellow and green) are high in vitamin A, a powerful antioxidant.
Sour Beef
Ingredients:
Salmon steak.
Seasoning:
1. White pepper, black pepper, keli fennel, cloves, allspice, Mt. Injun, red wine.
2. onion, celery, carrots, garlic cloves, a little tomato paste,
Practice:
1. all the seasoning 1 chopped and mixed, and add cool boiled water, cover, and put in a cool place for 7-10 days, you can fish out.
2. Seasoning 2 chopped and add tomato paste stir-fried, the practice of 1 soaked in water added to the boil roll, put the beef to boil for one hour, Juan Enega beef fishing up sliced, row plate can be.
3. practice 2 in the soup strain, seasoned with sugar or salt, cook until concentrated can be poured on the sliced steak.
Small effort
1. The water used here must be boiled and completely cooled to prevent the meat from spoiling.
2. Do not pick up and move it in the process of soaking, if you are worried about spoilage can be put in the refrigerator to store on ice, however, the time needed to ferment may be longer.
3. If you want to save the big chunks of sour beef, you can ice it in the refrigerator, but it is best to eat it within a month.
-- Teach you how to make steak
Method 1:
Step 1:
Marinate the steak in spices, whatever you want
Step 2: Grill the steak for a few minutes in the oven (or not, if you're good at that)
Step 3: Get a skillet and butter it a little bit (or not), and sear the steak for a little while.
Forget one thing, use a smaller pan to make a sauce with butter and spices (use your imagination) while you're cuffing or pan-frying the steak, and pour this sauce over the side of the steak on a plate.
This way the steak is not too raw.
Lastly, don't do it at five o'clock, wait until seven or eight o'clock, after dark, with wine, candles, and face-to-face seating, and a small basket of flowers in the middle of it, and then do whatever you want with the rest of it. The rest is up to you. That's what the books say.
Beef is not too thick, with the back of the knife patted rotten, a little red wine and salt onion marinade for 20 minutes, with olive oil, there will be no use of salad oil with a little bit of butter in a slow fire baking, there is no cheese crumbles? At the end you should sprinkle a little, with cumin. By the way, also find some carrots, onions, chopped small dices of butter sautéed on light heat, plus some marinade, no marinade even if, add some red wine salt (salt should be just right, do not be too salty) slightly open a little bit, and finally thickened, poured on the well done steak. It is best to serve with some salsa and chili sauce.
Method two:
Materials: (two people)
1. raw steak. 4. red wine.
2. sea salt. 5. dried spices (Italian Season).
3. black pepper. 6. olive oil. 6. olive oil.
Practice:
Marinate beforehand:
1. Sprinkle both sides of the steak with a moderate amount of small grains of sea salt (without sea salt, coarse salt will also work), freshly ground black pepper.
2. Drizzle with cooking red wine (we all buy the cheapest in the amount of restaurants), the height of about one-third of the thickness of the steak. (Without red wine, it does not matter if you do not use, however, the richness of flavor is slightly less).
3. Sprinkle with a thin layer of dry spices. Use fresh rosemary for a nice flavor.
4. Marinate the whole thing for about ten minutes or so.
Saute the steak in a pan:
1. Heat a pan and add olive oil.
2. Sear both sides slightly over high heat, aiming to lock in the steak's juices.
3. Once the juices are locked in, pour in the remaining sauce from the marinade, turn down the heat, cover the pan, and let it cook for a few minutes (depending on the thickness of the steak) before removing from the pan.
4. The sliced meat is pinkish-red in color. Finally, sprinkle some black pepper, is a delicious tender fried steak Luo.
Method 3:
It is a traditional Korean dish in which the steak is seasoned with pear juice and grilled over a charcoal fire. Instead of pear juice, you can put monkey peach juice. *Soy sauce plays a role in flavoring and increasing appetite, and is an indispensable condiment for Korean food. It has a sweet flavor due to amino acids and a distinctive aroma due to aromatic ingredients and preservative effects. It also has an aroma that removes the stink of food. Ingredients: 1Kg steak, 1 white onion, 20 green peppers *Sauce: 6 tablespoons soy sauce, 3 tablespoons sugar, 4 tablespoons finely chopped green onion, 2 tablespoons crushed garlic, 4 tablespoons sesame seeds, 2 tablespoons sesame oil, 1/2 tsp pepper. Directions (1) Cut the steak into 5-6cm sizes, pull out the fat and remove the skin, put the meat that sticks to the ribs and pull it flat. (2)Marinate each of the packed ribs one by one in the condiment sauce, wait for the condiment to be well blended, put the grill on the charcoal fire, wait for the grill to be hot, put the ribs to grill out.
Method 4:
Materials:
-2-3 cm thick beef tenderloin (half a book size, for two people)
-Moderate amount of olive oil
-Salt. Black pepper
- A good amount of arugula (arugula), rinsed and shaken dry
- A good amount of canned roasted red peppers
-5-6 teaspoons of balsamic aged vinegar
- A good amount of parmesan cheese
How to make it:
1. The steak is sprinkled with salt and Season with black pepper
2. Add 3 teaspoons of olive oil to a sauté pan and when the oil is hot enough that it begins to smoke, carefully add the
steak and sear for about 6 minutes on one side, without moving it. Turn over and sear for another 6 minutes. This is great
to become medium rare. If you like it medium rare, sear it for an additional 3-4 minutes on each side.
3. Transfer the steak to a plate and let it rise for 10 minutes.
1. Season the steaks with salt and black pepper
2. Add 3 teaspoons of olive oil to a sauté pan and when the oil is hot enough to start smoking, carefully add
The steaks and sauté for about 6 minutes on one side, without moving it. Turn over and sear for another 6 minutes. This is great
to become medium rare. If you like it medium rare, sear it for an additional 3-4 minutes on each side.
3. Transfer the steak to a plate and let it rise for 10 minutes.
4. Line an appropriately sized salad plate with arugula. Tear the red peppers (which are not really spicy)
into pieces and garnish the arugula.
5. In a small bowl, add 2-3 teaspoons olive oil, 5-6 teaspoons balsamic vinegar, and the gravy collected on the
wok. Season with salt and black pepper to taste.
6. Cut the steak into thin slices, move it on top of the salad and pour over the topping made in the previous step.
7. Finally, grate a few slices of Parmesan on top.
Method 5:
Fried steak
Ingredients:
Steak, shallot juice, butter, eggs, hot sauce, tomato salsa, slices of cucumber, strips of potatoes or lettuce and slices of tomato.
Practice:
Cut the steak into 10 grams of small pieces, one by one with a knife into 1 inch and a half diameter of the round thin slices, then chopped with a knife a few times, and then trimmed the meat round, the steak one by one into the onion juice, yellow wine, etc. made into a marinade drag drag, take out the marinade for five minutes, and then dragged by an egg paste; into the hot frying pan on both sides of the pan frying to a golden brown, cooking hot sauce oil and ketchup, turn a few times out of the pan pots and serve, with cucumber slices, potato strips, or lettuce and tomato slices. Serve with slices of cucumber, potatoes, or lettuce and tomato slices.
Method 6:
Black Pepper Steak (easy to make):
Main ingredient: steak
Seasoning: salt, chicken essence, sugar, soy sauce, black pepper, water starch
Methods:
1, thinly sliced steak, marinate in salt, chicken essence, sugar, soy sauce, black pepper, cornstarch for 15-20 minutes.
Method 7:
Fresh Orange Steak
Raw materials: 5 slices of steak 2 oranges
Method of production: 1. First, each slice of steak cut into thirds, with a small amount of salt, sugar, wine and soy sauce marinated.
2. Wash the oranges, squeeze the juice from one and set aside, cut the other into quarters and then remove the pulp and cut into slices, and use the quarter of the peel to cut into strips and set aside.
3. Put the frying pan into the right amount of oil, fry the steak for 3 or 5 minutes, then add the orange juice and orange pulp, quickly stir fry until the steak is fully cooked and inhale the orange juice liquid after serving.
4. Finally, clean the frying pan, add a little oil, and when the oil boils, immediately explode the orange zest, then immediately lift it up and sprinkle it on the steak.
Fried steak
Raw materials:
steak, onion juice, butter, eggs, spicy soy sauce, tomato sauce, cucumber slices, potato strips or lettuce and tomato slices.
Practice:
Cut the steak into 10 grams of small pieces, one by one with a knife into 1 inch and a half diameter of the round thin slices, then chopped with a knife a few times, and then trimmed the meat round, the steak one by one into the onion juice, yellow wine, etc. made into a marinade drag drag, take out the marinade for five minutes, and then dragged by an egg paste; into the hot frying pan on both sides of the pan frying to a golden brown, cooking hot sauce oil and ketchup, turn a few times out of the pan pots and serve, with cucumber slices, potato strips, or lettuce and tomato slices. With cucumber slices, potato strips, or lettuce and tomato slices on the table can be.
2. This is a traditional Korean dish in which the steak is seasoned with a meat sauce with pear juice and grilled over charcoal. Instead of pear juice, you can put monkey peach juice.
*Soy sauce is an indispensable condiment in Korean cuisine as it serves as a flavor and increases the appetite. The sweetness is due to the amino acids, and the distinctive aroma is due to the aromatic ingredients and the preservative effect. It also has an aroma that removes the stink of food.
Ingredients: 1Kg steak, 1 white onion, 20 green peppers *Sauce: 6 tablespoons soy sauce, 3 tablespoons sugar, 4 tablespoons finely chopped green onion, 2 tablespoons crushed garlic, 4 tablespoons sesame seeds, 2 tablespoons sesame oil, 1/2 tsp pepper.
How to do it
(1) Cut the steak into 5-6cm sizes, pull out the fat and remove the skin, and put the meat sticking to the ribs to flatten it.
(2)Marinate each piece of ribs packed one by one in the condiment sauce, wait for the condiment to mix well, put the grill on the charcoal fire, wait for the grill to get hot, put the ribs to grill out.
American black pepper filet mignon + pasta (you can do without pasta)
Ingredients ◎ filet mignon one piece ◎ cream 1 tbsp ◎ pasta
◎ string beans ◎ nine layers of tartar ◎ carrots moderate
Seasoning ◎ 1 bowl of water ◎ taiwanese water moderate ◎ ketchup 1 tbsp
◎ Vegetarian oyster sauce 2~3 tbsp ◎ frozen mixed vegetables
2. Add frozen mixed vegetables and cook.
3. Add black pepper to taste.
4. Finally, thicken the gravy with cornstarch water and serve.
5. Heat oil in a skillet and brown the filet mignon.
6. Bring another pot of water to a boil, add a pinch of salt, cook the pasta, drain, and add the cream and
chopped minestrone to taste, season with salt and pepper.
7. Cut carrots and string beans into long strips and boil until ready to use.
8. Place the veggie steak, pasta, string beans and carrots on a plate.
9. Top with black pepper sauce.
Delicious tips
Cooked pasta can be mixed with olive oil in addition to some cream, in addition to nine layers of tower, you can use Basil or some dry spices such as Italian spices or Oregano, etc., instead, will produce a different flavor.
The key factor is that the steak is easy to cook, so frying the filet mignon when the pasta is almost done prevents it from getting cold when you serve it.
Memo
1. For side dishes, you can use a variety of seasonal vegetables, such as cauliflower, corn and other vegetables.
2. Pasta can be prepared in different shapes or with different noodles, but please refer to the instructions on the noodle package for cooking time.
3. When cooking sauce, oyster sauce can be replaced with soy sauce and some sugar.
Beef is not only nutritious, made of steak is tender and juicy flavor! It is also a classic in Western cuisine!
Online look at some of the practice of steak, but not in detail, after their own attempts to make a success, the production experience to share with you! I hope you can put it to good use!
Black pepper steak practice
Materials: beef, garlic, ginger, onion. Egg, 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 small flame, and 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 a variety of flavors, 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, and 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.
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Fried Steak
Ingredients: steak
Ingredients: scallion juice, yellow wine, egg, spicy soy sauce, tomato salsa, cucumber slices, potato sticks or lettuce and tomato slices.
Practice:
(1), cut the steak into 10 grams of small pieces, one by one with a knife patted into a 1 inch and a half diameter of the round thin slice, then chopped with a knife a few times, and then trimmed round the meat, the steak piece by piece into the marinade with scallion juice, yellow wine, etc. into a drag, take out marinated for five minutes, and then dragged by the egg paste;
(2), under the hot frying pan on both sides of the frying into a golden brown, cooking on the hot soy sauce and tomato sauce, turn a few times out of the pot pot, with cucumber slices, potato strips, or lettuce and tomato slices on the table can be.
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Spicy grilled steak
Raw materials: 500 grams of net steak
Seasoning: salt, sugar, pepper, soy sauce, wine, monosodium glutamate (MSG) in moderation
Methods: ① steak with a knife patting, marinated in salt, sugar, pepper and other seasonings for half an hour;
② steak in the grill in the oven to roast, first 25 minutes, then turn over and roast. Grill for 25 minutes, then flip and grill for 10 minutes.
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Korean traditional copper plate barbecue beef chops
Use the United States imported 0.5cm wide beef chops, first remove the outer layer of grease, slice with a diagonal knife into 0.2cm thick, beat to remove sinews, and marinate for half a day in a special seasoning (add apples, wine, lemon, etc.) to make the meat more tender and flavorful. Then, the veal chop is grilled on a traditional Korean copper plate to preserve the essence of the meat juice, and you can dip it into the juices as you eat. To serve, wrap the sliced beef in fresh lettuce and add miso paste, garlic and chili according to your taste.
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Swiss Cheese Veal Steak Set Meal
The main course is the famous Swiss Cheese Veal Steak, which is made from the veal calf's small ribs imported from Wisconsin, U.S.A. The calf is defined as the cow that has not yet eaten grass during the lactation period, which is particularly tender and popular in Europe, and the small ribs are the finest part of the calf, which is the most superior of the filet mignon. It is the best part of the filet. When cooking, first remove the tendons and flatten, with Swiss cheese and ham, then dip in the batter and fry before grilling, a knife cut off the cheese flowing slowly, is also a good European-style steak. The set menu also includes appetizers, cold salads, breads, lobster bisque and desserts, etc. Although the layout of the dishes is not as sophisticated as French cuisine, but the quality is guaranteed.
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Seared veal with black pepper
Put pre-ground black pepper on the outside of the veal chop
Heat a pan and add olive oil. When it's hot, put the veal chops in.
Take care that one side goes down and don't touch it for a minute or it will stain the bottom.
Fry for 5 to 8 minutes, depending on the preferred degree of doneness
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Dry-frying steak
Fresh frozen steak can be, the right amount of pepper, pepper, cumin, cumin a little, ginger powder, fresh or dried chili pepper, soy sauce.
Practice: put all the above materials into the pot, a little soy sauce. 20 minutes after the steak, brush the other materials. Heat the pot over low heat, put the steak code into the pot, and sear it slowly over low heat. Reduce heat to medium, add the remaining pepper, pepper, cumin, ginger and a little soy sauce. Stir fry for a few moments and then plate.
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Korean steak
It is a traditional Korean dish in which steak is seasoned with a meat condiment with pear juice and grilled over charcoal. Instead of pear juice, you can put monkey peach juice. *Soy sauce plays a role in flavoring and increasing appetite, and is an indispensable condiment for Korean food. It has a sweet flavor due to amino acids and a distinctive aroma due to aromatic ingredients and preservative effects. It also has an aroma that removes the stink of food. Ingredients: 1Kg steak, 1 white onion, 20 green peppers *Sauce: 6 tablespoons soy sauce, 3 tablespoons sugar, 4 tablespoons finely chopped green onion, 2 tablespoons crushed garlic, 4 tablespoons sesame seeds, 2 tablespoons sesame oil, 1/2 tsp pepper. Directions (1) Cut the steak into 5-6cm sizes, pull out the fat and remove the skin, put the meat that sticks to the ribs and pull it flat. (2) Packed each piece of ribs one by one marinated in the condiment sauce, and so the condiment is well seasoned, put the grill on the charcoal fire, and so the grill is hot, put the ribs grilled out.