Japanese Style Steak

Japanese Style Steak

by Liaonan Crab

4.6 (1)
Favorite

Difficulty

Hard

Time

20m

Serving

2

In my impression, the steak is to be served with the classic black pepper sauce. I tried the yakiniku sauce some time ago and I fell in love with it immediately. Do it again. The main ingredients of Japanese sauce are soy sauce, salt, sugar and wine. Of course, it would be better if you use authentic Japanese sauces. If not, we can use the prepared sauces in the kitchen or cook special sauces. The juice comes. Last time I used wine, this time I used a little white wine and it worked well. "

Ingredients

Japanese Style Steak

1. Material drawing.

Japanese Style Steak recipe

2. The steak uses kitchen paper to absorb water.

Japanese Style Steak recipe

3. Add salt, squeeze the lemon juice, and use a small amount of pepper.

Japanese Style Steak recipe

4. Marinate by hand massage.

Japanese Style Steak recipe

5. Cook the radish and string beans.

Japanese Style Steak recipe

6. Put the soy sauce wine salt and sugar together, add a small amount of water and set aside.

Japanese Style Steak recipe

7. Pour the oil on the flat bottom and heat it up, put the marinated steak on the bottom, and turn it over slightly.

Japanese Style Steak recipe

8. Then turn it over every 30 kinds,

Japanese Style Steak recipe

9. Change the knife into strips and serve with carrots and green beans and fruits.

Japanese Style Steak recipe

10. Bring the sauce to a boil in a small pot and simmer until thick.

Japanese Style Steak recipe

11. Pour the sauce on it and it's ready to eat.

Japanese Style Steak recipe

Tips:

1. After trying many times, Xuelong steak does not need to be marinated in advance. Just rub salt before frying and it can be fried.
2. Regarding pots and pans. Steak frying can be operated in a household non-stick pan. The better the quality of the pan, the more delicious the steak will be. The heat of the stainless pan frying pan is not easy to grasp, so it is not recommended for novices.
3. Regarding maturity. This one depends on what you like. Personally, I don’t think it’s too cooked. It tastes delicious.
4. Regarding the technique. When frying steak, the oil temperature should be high when the pan is cooked to quickly lock the surface, and then it is also a good method to keep turning over.

Comments

Sign in to comment

Similar recipes