Black Pepper Sirloin Steak

Name: Black Pepper Sirloin Steak
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: piece Sirloin steak; Some spaghetti; 1/2 onion; Some Corn on the cob; Some Red pepper; Some green pepper; Some Broccoli; 1 egg; Some Black pepper seasoning; Some olive oil

by Norma

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

I like to eat sirloin steak, I like the chewy texture with muscles. I bought frozen steak from Carrefour supermarket. I have cooked it twice. The taste is very good. The steak of the same quality must be doubled in the western restaurant outside. Hehe, it is more cost-effective to make it at home. I think frying steak is actually quite simple, much simpler than cooking. Let’s have a big dinner at home during weekends and enjoy the addiction to western food.

Sirloin steak: Use beef sirloin, with a circle of white tendons on the outer edge of the meat. The overall taste is strong, hard and chewy. When cutting the meat, cut the meat with the tendons and the meat. It should not be over-fried. , Suitable for young people, the best maturity is 6-7. But I still fry it to 8 points or more this time. It's because of a treasure, but it's still very tender and delicious. "

Black Pepper Sirloin Steak

1. Material preparation;

2. First move the frozen steak to the freezer, let it thaw naturally, and press it lightly with your fingers to feel the meat is soft;

3. Add a few drops of olive oil and a pinch of salt to the pasta, cook and drain, and blanch other seasonal vegetables until cooked.

4. After cutting the onion in half, heat the pan into olive oil, stir until the onion is slightly soft, and then set aside;

5. Heat a little olive oil in the pan, keep it on medium-high heat, and put the steak in;

6. Fry until blood seeps out on the surface, then turn it over and fry, then fry it until it is cooked as needed. I fry it for 1 minute and it is almost 7 minutes cooked;

7. After heating the iron plate, add a little olive oil, put the onion in process 4 on the bottom, and then cover the seasonal vegetables, pasta, steak, and finally an egg;

8. Heat it for a while until the egg liquid on the surface has solidified, and then pour it with pepper juice. It is squeaky and warm. Take a tablecloth and let’s eat!

Tips:
1. About thawing steak:

It is best to move the steak from the frozen layer to the freezer for 6-8 hours in advance. If it is directly brought to room temperature, the temperature transition is too large, which is not conducive to the protection of the nutrition and quality of the frozen food, and it should not be defrosted in water. , It will seriously affect the taste; do not open the vacuum packaging bag when removing the ice to avoid the loss of blood and lose the sweetness of the beef;

2. About fried steak:

Don't turn over more when cooking the steak. Fry it once until blood oozes out, then turn it over, and then fry it to the maturity you need. If you turn it over, the water inside the steak will be lost and the meat will become old; keep it Medium to high heat, so that the moisture inside the steak can be immediately locked;