Black Pepper Steak

Name: Black Pepper Steak
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Black pepper steak; Some butter; Some onion; Some Broccoli; Some potato; Some Black pepper sauce

by Er Dong Ye

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

I bought the semi-finished black pepper steak. The black pepper steak of this brand is really good. The marinated taste is just right. The beef is tender and smooth after being beaten and rolled. The fried steak is accompanied by some seasonal vegetables, both meat and vegetables, and the nutrition is very balanced. "

Ingredients

Black Pepper Steak

1. Black Pepper Steak Thaw at Room Temperature

2. Wash the onions, broccoli, and potatoes

3. Onion, potato, knife back (cut into the shape you like) Broccoli into small flowers

4. Bring water to a boil in a boiling pot, add a little salt and oil to make a light oil brine, boil the broccoli in the pot, remove and drain the water

5. Potatoes boiled in a pot

6. After the potatoes are cooked, put the onions in the pot, turn off the heat, remove the potatoes and onions, and drain the water

7. The iron pan is heated and the steak is fried in the pan. The temperature of the pot should be high to lock the moisture of the steak to ensure that the steak is tender and juicy

8. After frying one side, turn the steak over and fry the other side. Serve after frying

9. Add butter to the pan to melt, the steak is fried in the pan, and fry on a low fire.

10. Fry one side and then fry the other side

11. Fry until you like the maturity, serve on a plate, accompany the blanched side dishes in advance, drizzle with black pepper sauce and enjoy.

Tips:
1. The choice of side dishes is based on personal preference.
2. The hot pan without frying steak is mainly to lock the moisture of the steak to ensure that the steak is tender and juicy.
3. The cooking time of the steak is flexibly controlled according to the individual's requirements for the maturity of the steak.
4. The side dishes can be blanched or fried in a frying pan. I think boiled water is healthier.
5. Blanching seasonal vegetables in light oil and salt water can add some base flavor to seasonal vegetables, make broccoli more beautiful in color, and reduce nutrient loss.