1. Prepare the required materials, take out the beef in advance to thaw, and then use a kitchen paper towel to absorb the blood on the surface
2. Sprinkle a little salt on the surface of the steak, then sprinkle with black pepper, and finally put a layer of olive oil to marinate for 10 minutes
3. Prepare the side dishes, peel the potatoes and cut into pieces, add oil to the pan and heat, add the potatoes to a low heat and fry them until golden brown on both sides
4. When the potato pieces are almost fried, add the washed asparagus and yellow sweet pepper pieces and stir-fry until they are broken. Sprinkle a little salt and black pepper and stir-fry evenly to get out of the pan.
5. The steak pan is hot. Be sure to heat it up. Put the steak in it and leave it alone. Rotate the steak at 70 degrees after about a minute. Fry it for more than a minute and turn it over.
6. After turning it over, as before, fry for more than a minute without moving the steak. After the pattern is blanched, rotate it and fry it for more than a minute. The frying time is about 5 minutes. If the steak is thinner, shorten the time appropriately
7. Don’t cut the steak immediately after it’s fried. Let it sit for 2 or 3 minutes to allow the juice from the steak to absorb back into the meat, so that it tastes better.
Tips:1. Do not defrost beef in a microwave oven, so as not to affect the taste, it is best to put it in the refrigerator to thaw naturally. If you eat it in a hurry, defrost it at room temperature.
2. Good meat does not need to be marinated, it is best to use Sechinar grassland beef, which can be bought on Sechinar Farming and Animal Husbandry Net
3. If there is no olive oil, use butter or other vegetable oils
4. A pan with horizontal stripes is most suitable for frying steak and lamb chops, not only because it can fry good-looking patterns, but the most important thing is that the water and oil from the frying meat will flow away along the lines and will not let the meat soak in. In oil and water, so the taste can be better
