Homemade Sichuan Steak
1.
Wash the beef, drain it, and set aside (it is sold in the supermarket, but I only have these at my house, so I use it all, the round beef is more tender!)
2.
Cut the onion into shreds (it’s okay to cut it into cubes, I prefer shreds because it’s more convenient)
Cut the green pepper into small pieces to get the butter and steak sauce as shown in the picture.
3.
Put the butter first, you can put more butter
4.
After the butter has melted, you can put in the steak!
5.
Put a little salt on a medium-to-low heat, and place the steak on a plate after it is cooked.
The steak can be turned over as soon as it changes color on one side, both sides have just changed color, and a little bloodshot appears. It is 5 mature. The longer the frying time, the more mature. I like how mature it depends on my hobby. I like to eat tender ones. , That's the kind of bloodshot ha!
6.
The next step is the frying seasoning. Use the oil for frying the steak. If the oil is less, add more. Pour the green pepper and onion into the pot in turn, and add the black pepper sauce.
7.
Add salt and continue to stir fry the condiments.
8.
It's fried! Get up! Cover these fried condiments on the steak that was previously fried and served on the plate. It's a bit like a steak on top of a rice bowl!
9.
carry out! Now there is a steak under the onion and green pepper! Let them cover for a while, the steak will taste better! If there are fresh onions left, you can sprinkle some on it at this time and eat it with beef, which is even more comfortable!
10.
Attachment: A piece of wolf trails after eating! Ha ha!
