Australian Sirloin Steak

Name: Australian Sirloin Steak
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Sirloin steak; 1 cut Cooked corn; 1 piece Fried egg; 1 box butter; 1/2 a spoon salt; 1/2 a spoon black pepper powder; 1 package Black pepper sauce

by Food is the best for the people-color, fragrance and taste

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Sirloin steak is beef sirloin, with a circle of white ribs on the outer edge of the meat. When cutting the meat, cut the meat with the ribs and meat. It cannot be over-fried. It is suitable for young people. Cold steak, without any additives, such as pigments, flavors, etc., is natural and healthy, and the meat is delicious. Non-cured steak will not cause nutrient loss. It is suitable for children and family members to supplement nutrition. Beef eaten in cold winter has a stomach-warming effect and is a good product for cold winter. "

Ingredients

150g Sirloin Steak
1 cut Cooked Corn
1 piece Fried Egg
1 box Butter
1/2 a spoon Salt
1/2 a spoon Black Pepper Powder
1 package Black Pepper Sauce

Australian Sirloin Steak

1. Thaw the original sirloin steak in cold water until soft and wash away the blood. (Be careful not to open the package, put it directly into the water to thaw), then use a meat fluffing hammer to loosen the steak to make the meat soft, and then sprinkle with black peppercorns and a small amount of salt (it must be a little, otherwise it will be salty), Marinate for 2-3 hours. The taste will be better! Note: Be sure to cut off the white frying, otherwise it will roll up when frying

2. The pan must be heated to high heat, put butter in it, and fry for about 1 minute on each side, so that the surface of the beef is dehydrated and hardened, the color becomes golden yellow, and it emits a frying aroma. Turn it over before the beef is zoomed. The other side is also fried to golden brown

3. After each side is golden brown, change the low heat to continue frying, turn the sides frequently, let the heat slowly enter the inside of the beef, and let the inside mature slowly, so that the steak will be tender on the outside and inside.

4. After frying the steak, do not pour out the remaining little butter. Pour the black pepper sauce into the pot, heat it to make the sauce more fragrant, and then pour it on the steak, with fried eggs, vegetables, sausages, etc. , A plate of delicious steak is ready.

Tips:
The first time the steak is fried in the pan, the fire must be high. At this time, the surface of the beef is dehydrated and hardened, and the surface can be fried golden and tender on the outside and tender on the inside.