Tender and juicy black pepper steak-You Are Foodie

By Magee
52

Tender and juicy black pepper steak

Choosing a good steak can get twice the result with half the effort. The first time I tried to make a steak at home, it was more successful. The meat I choose is fresh, tender and authentic. It is the first brand I choose every time I cook meat dishes.

Main Ingredients

Auxiliary Ingredients

black pepper appropriate amount
asparagus 4
potato 1

1. the beef should not be thawed in the microwave oven to avoid affecting the taste. It is best to thaw it naturally in the refrigerator, or at room temperature if you are in a hurry2. good meat doesn't need to be pickled. It's best to choose saiqinar grassland beef. You can buy it on saiqinar agriculture and animal husbandry website.3. if there is no olive oil, butter or other vegetable oil is OK.4. the pan with horizontal stripes is most suitable for frying steak and lamb chops, not only because it can fry beautiful patterns, but also because the water and oil from frying meat will flow along the lines and will not let the meat soak in oil and water, so the taste can be better.

Step 1 . Prepare the required materials, take out the beef in advance to thaw, and then use kitchen paper towels to absorb the blood and water on the surface.

Step 2 . Sprinkle a little salt on the surface of the steak, and then sprinkle it with black pepper. Finally, coat it with olive oil and marinate for 10 minutes.

Step 3 . Prepare the side dishes, peel the potatoes and cut them into pieces, heat them with oil in the pan, and fry them over low heat until both sides are golden yellow.

Step 4 . When the potato pieces are almost fried, add the washed asparagus and yellow sweet pepper pieces and stir fry them until they are cut off. Sprinkle a little salt and black pepper and stir fry them evenly to get them out of the pot.

Step 5 . When the steak pot is hot, be sure to heat it. Don't move the steak. After about a minute, rotate the steak 70 degrees, fry it for more than a minute, and turn it over.

Step 6 . After turning over, as before, fry it for more than a minute. Don't touch the steak during this period. After the pattern is ironed out, rotate it and fry it for more than a minute. The frying time is about 5 minutes. If the steak is thin, shorten the time appropriately.

Step 7 . After the steak is fried, don't cut it immediately. Leave it still for 2 or 3 minutes, and let the juice in the steak be absorbed back into the meat, so that it tastes better. Then take out the pot and set the plate.

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