Sirloin steak(xi leng niu pai )

Sirloin steak

Introduction:

Sirloin (sirloin steak): sirloin, the back loin of cattle, contains a certain amount of fat and oil. Because it is the outer ridge of cattle, there is a ring of white muscle in the extension of the meat. The overall taste is tough, hard and chewy. It is suitable for young people and people with good teeth. When eating, cut the meat with tendons. In addition, don't fry it too well. 7% is enough. "

Production steps:

Step 1: first, cut the haoyijia steak into 1cm thick slices. Beat repeatedly with the back of the knife, if only there was a meat hammer.

Step 2: next, marinate the steak with salt, baking soda, garlic powder, etc. (generally, marinate for 2-3 hours is the best, just put a little salt, because marinate for a long time, otherwise it will be very salty!)

Step 3: then, put a little oil in the pan, heat it up, put in the steak, and fry on both sides for 2 minutes. (make sure it's on a high fire so that you can put the gravy in it) then fry it for another two minutes on a medium fire

Step 4: heat the ready-made black pepper juice with the remaining temperature in the pot and pour it on the steak. If you are interested, you can decorate broccoli and tomatoes to make color matching. It's done

Materials required:

Sirloin steak: 1 piece

Tomato: half

Broccoli: small amount

Garlic powder: 1 tbsp

Salt: 1 / 2 teaspoon

Baking soda: moderate

Note: when eating sirloin steak, cut it with ribs and meat. In addition, don't overcooke it. 7% is enough.

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Xi Leng Niu Pai