Roast beef with zhaoshao sauce(zhao shao jiang kao niu rou )

Roast beef with zhaoshao sauce

Introduction:

"Because of the Japanese zhaoshao sauce, this beef tastes good, but it's not successful. It's not as tender as expected, and it's quite chewy."

Production steps:

Step 1: prepare 300 grams of beef.

Step 2: cut the beef into 0.5cm thick slices.

Step 3: prepare 1 pear, 1 teaspoon cooking wine and 100g zhaoshao sauce.

Step 4: peel the pear into juice.

Step 5: mix pear juice, 100g zhaoshao sauce and 1 teaspoon cooking wine in a large bowl.

Step 6: put the cut beef into the sauce, cover it and marinate in the refrigerator for 24 hours.

Step 7: put the marinated beef into the roasting pan and bake it at 220 ℃ for 8 minutes.

Materials required:

Sirloin: 300g

Yali: right amount

Japanese zhaoshao sauce: 100g

Cooking wine: moderate

Note: adding pear juice can make beef tender, but this method seems to have no effect on me. We suggest that next time can put some starch can make roast beef more tender, can refer to the next.

Production difficulty: ordinary

Process: Baking

Production time: one day

Taste: salty and sweet

Chinese PinYin : Zhao Shao Jiang Kao Niu Rou