1. Prepare the ingredients first, the beef does not need to be marinated, it is the original flavor, put the olive oil to heat the wok
2. The beef and potatoes should be sprinkled with a little salt. Just put it according to your taste, but if the taste is too strong, the original taste of the beef will be lost. It is recommended to put a little seasoning on it.
3. After the oil pan is heated, put the beef in it and fry slowly, or the outside is already scorched and the inside is not cooked. When the blood slowly comes out, turn to the other side and continue to fry. At the same time, add butter to restore the taste of beef.
4. Blend the golden juice with olive oil, or add a little sesame seeds, depending on your taste
5. Use a brush to apply the blended golden juice to the beef that is being fried. It should not be fried for too long after application.
6. When the beef does not come out of blood, the beef is already fried. Generally, beef that is about five mature has the best taste.
7. Take out the fried beef and put it on the prepared plate
8. Marinate the prepared salad vegetables and carrots with the golden juice. The vegetables do not need to be heated. They must be organic and can be eaten raw.
9. Put the potato grates into the blended oil and fry for 2 minutes, then serve
10. Set the shape, sprinkle the beef with black pepper powder, and coat with a little gold sauce
11. In less than ten minutes, an authentic Australian grass-fed sirloin steak has already been created. Has the aroma already been smelled?
