Japanese Style Steak

Name: Japanese Style Steak
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: About 200g Sirloin steak; 1 onion; 1/2 each Green Red Pepper; Small amount lettuce; 1 orange; 2 flowers Shiitake Mushrooms; A few garlic; Some salt; Some Roasted pepper; Some olive oil; Some Lemon juice; Some Soy sauce; Some wine; Some Cooking Wine; Some Sugar; Some Mustard paste

by Liaonan Crab

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

[Japanese Style Steak] Enjoy the soft and tender dish that melts in your mouth. I ate it while patting, one piece after another. It was so delicious, the mouth was soft, juicy and fragrant, and then it was gone, so I had to have another piece! Top steaks should speak with their taste. Thank you my friend for helping me come back to Xuelong Black Beef Steak. Let me enjoy the fun of cooking. Today’s Japanese style steak is made by the Japanese chef Keiko Iwasaki. The ingredients have changed slightly, and the texture and taste of the finished dish are very good. It is worth recommending. This dish is very good for banquets.
Ingredients: Xuelong steak, one onion, one colored pepper, two pieces of lettuce, a small amount of garlic, a few oranges, one mushroom, and two seasonings A: salt, black pepper, olive oil, lemon juice seasoning B: soy sauce, wine, cooking wine, white sugar, salt seasoning C: mustard paste

Japanese Style Steak

1. Use absorbent paper to absorb water for the steak, rub salt on both sides, drip a small amount of lemon juice, and grind black pepper.

2. Prepare side dishes.

3. Change the other ingredients except the lettuce to the knife, slice the garlic, and change the others.

4. Prepare seasonings B and C.

5. Pick up the pan, pour olive oil, and fry the garlic slices.

6. Add onions, peppers and shiitake mushrooms to fry.

7. Remove from heat until the vegetables are just cooked.

8. Boil the ingredients in the pot, two parts soy sauce, one part wine, half part cooking wine, a small amount of sugar and salt.

9. Preheat the frying pan, put the marinated steak in the pan, turn it slightly once at 30,

10. Until the steak maturity is satisfactory.

11. The steak is out of the pot and the knife is changed to bite size.

12. Mix the previously fried vegetables with the steak, put it on a plate, put the oranges and lettuce on the plate, squeeze the mustard paste, and top with the cooked soy sauce, ready to eat.

Tips:
1. Top steak, it’s better not to be too cooked.
2. The characteristic of this dish is the soy sauce and mustard paste, which make the whole dish icing on the cake.