Black Pepper Steak

Name: Black Pepper Steak
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Sirloin steak; Some White radish; Some vegetables; Some Small tomatoes; Some Black pepper juice; Some salt; Some Freshly ground black pepper; Some Cooking oil

by Liaonan Crab

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Steak, also called steak, is a whole piece of beef that is fried or grilled. It is more common in Western food. Steaks are divided into fillet steaks, ribeye steaks, sirloin steaks and T-bone steaks according to the different parts of the beef. To make it simple, we can understand that filet mignon is beef tenderloin; sirloin steak is beef sirloin; ribeye steak is beef rib; and T-bone steak is a T-shaped bone with western sides on both sides. Cold and filet. The texture and taste of the meat will be different due to the different parts of the meat. The sirloin steak I used today is from Dalian Xuelong Black Beef. The meat is tender and has an attractive texture and taste.
The classic black pepper sauce was used. For personal reasons, the steak was fully cooked, and the collocation was changed from past habits to grated radish, which happens to be what I need most now if I have a bad stomach.
Ingredients: sirloin steak, a piece of white radish, lettuce, lettuce, tomatoes, seasoning: black pepper juice, freshly ground black pepper and red wine with salt

Ingredients

Black Pepper Steak

1. Material drawing.

2. Peel the radishes and cut into pieces, and boil them. After the turnips are cooked, blanch the oiled lettuce.

3. Massage the beef with your hands.

4. Rub a small amount of salt and freshly ground black pepper on both sides of the steak. I divided a steak into two pieces.

5. Cooked radishes and green vegetables. One less picture, and heat the black pepper juice for later use. Change the knife to the greens, and the radishes are grated. The small tomatoes are divided into quarters.

6. Pick up the pot and pour the oil to heat it, pour out the excess fat, and put the steak in the pot when the temperature is relatively high. The high temperature will harden the surface of the beef and lock the deliciousness from the surface.

7. Turn it over and fry the other side hard at high temperature.

8. Then turn the heat down slightly, and fry the steak to a satisfactory level.

9. The fried steak is placed on a plate, with green vegetables, tomatoes and grated radish.

10. Pour the black pepper sauce on top.

Tips:
1. The best beef does not require too much pre-processing. If you are very skilled, you can even add pepper and salt during the frying process.
2. The taste of steak mainly relies on black pepper sauce, without much seasoning in the early stage.
3. Sirloin steak has white muscles, and the overall taste is strong and chewy.
4. Grasp the maturity of the steak by yourself. I like to be half-ripe in weekdays. Recently, the situation is special and it's fried thoroughly.