Fried steak(xiang jian niu pai )

Fried steak

Introduction:

"I always go out to eat steak. It's delicious but expensive. I want to try it myself. Knowing that the steak was very hot, I added some balsam pear. Balsam pear can not only remove heat and relieve heat, but also has beauty and anti-cancer effects

Production steps:

Step 1: wash and slice the beef, about 1cm thick, gently tap with the back of a knife on both sides and spread salt and white pepper, marinate for 15 minutes.

Step 2: peel and wash the potatoes, cut them into small pieces, steam them with rice in the electric discharge rice pot (steaming in the pot is also OK), steam them until the potatoes are well cooked and then take them out, about 20 to 30 minutes.

Step 3: wash and slice balsam pear, cut onion into strips, set aside.

Step 4: heat the oil in the pan, put the steak into the pan and fry it in high heat for about 2 minutes. When the steak changes color, it can be taken out of the pan.

Step 5: make black pepper juice: heat the remaining oil of fried steak, stir fry the onion, add the steamed potato, then add tomato sauce, soy sauce, black pepper and salt, add appropriate amount of water, continue to stir until the juice is concentrated.

Step 6: pour the black pepper juice on the steak, the surplus juice can be eaten with rice, hehe~~~

Materials required:

Beef Brisket: right amount

Onion: 1 / 4

Potatoes: 1

Balsam pear: Half Root

White pepper: right amount

Black pepper: right amount

Oil: right amount

Salt: right amount

Tomato sauce: right amount

Soy sauce: moderate

Precautions: 1. Don't press the steak when frying it, otherwise it will come out of water, and the fried one is hard. 2. Don't put too much pepper in the marinated steak, otherwise it will splash oil when frying, and the pot will be a little burnt. 3. The steak is almost cooked in 2 minutes. It will be burnt after a long time. It is not only scorched, but also hard to bite. 4. Praise the juice again. It's delicious. Bibimbap is delicious. You can also mix noodles.

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Xiang Jian Niu Pai