Sirloin steak with black pepper

Sirloin steak with black pepper

Introduction:

"Like to eat sirloin steak, I like the taste with meat tendon and chewiness. I bought the frozen steak in Carrefour supermarket. I've made it twice. It tastes very good. The steak of the same quality must be doubled in the western restaurant outside. Oh, ha, it's more cost-effective to make it at home. I think fried steak is really quite simple. It's much simpler than fried vegetables. I'll have a big meal at home on weekends and have a taste of Western food. Sirloin steaks: choose the outer rib of beef, with a circle of white tendons on the outer edge of the meat. The overall taste is tough, hard and chewy. When cutting the meat, cut it with tendons and meat together. It can't be overcooked. It's suitable for young people. The best maturity is 6-7 points. But this time, I'm still frying for more than 8 points. It's still because of a treasure, but it's still very tender and delicious. "

Production steps:

Step 1: material preparation;

Step 2: move the frozen steak to the freezer first, let it thaw naturally, and gently press it with your fingers to feel the meat is soft;

Step 3: first, add a few drops of olive oil and a little salt to the pasta and cook it until it is done. Drain and set aside;

Step 4: cut the onion in half, add olive oil in the hot pot, stir until the onion is soft, then put it out of the pot and set aside;

Step 5: add a little olive oil into the hot pot, keep the medium high fire, and put the steak into the pot;

Step 6: fry until the blood seeps out on the surface, then turn it over and fry it as needed until it's medium cooked. I fry it for 1 minute and it's almost medium cooked;

Step 7: heat the iron plate, add a little olive oil, first put the onion in process 4, then spread the vegetables, pasta, steak, and finally beat an egg;

Step 8: heat the egg for a while, pour the pepper juice on the surface after it solidifies. It's creaking and hot. Take a piece of cloth to stop it. Ha ha, eat it!

Materials required:

Sirloin steak: one piece

Spaghetti: moderate

Onion: half

Corn cob: right amount

Red pepper: right amount

Green pepper: right amount

Broccoli: moderate

Egg: one

Black pepper seasoning: right amount

Olive oil: right amount

Notes: 1. About thawing steak: it's better to move the steak from the frozen layer to the freezer for 6-8 hours in advance. If it is directly taken to the room temperature, the temperature transition is too big, which is not conducive to the protection of frozen food nutrition and the stability of quality, and it can't be thawed in water, which seriously affects the taste. Do not open the vacuum packaging bag when de icing to avoid the loss of blood and loss of beef sweetness 2. About frying steak: don't turn the steak upside down when frying, turn it upside down after boiling until blood seeps out, and then fry it until you need maturity. Turning the steak upside down is easy to make the water loss inside the steak, and the meat will get old; keep the fire, so it can lock the water inside the steak immediately;

Production difficulty: ordinary

Technology: decocting

Production time: 10 minutes

Taste: salty and fresh