[saute Steak with Mixed Vegetables]: The Secret of Delicious Steak

[saute Steak with Mixed Vegetables]: The Secret of Delicious Steak

1. Prepare all materials;

2. Wash snow peas and remove old stems, peel and cut potatoes, peel and wash corn. Mushrooms, etc. are also handled;

3. Thaw the steak naturally, spread a little salt on the surface, place it on kitchen paper, and let it stand at room temperature for later use;

4. Make a pot of water, add a little salt after the water is boiled, and boil the snow peas;

5. Take out the boiled snow peas, put them in the cold water prepared in advance, and pass the cold river;

6. In the same way, prepare side dishes such as potatoes, corn, etc.;

7. Let the drainer stand until there is no blood seeping out, and wipe the surface with kitchen paper. The kitchen paper is also very clean;

8. Rub garlic slices on the surface of the steak a little harder;

9. Preheat the oven 160 degrees in advance. Place the steak on the plate in the oven and heat it up. The cast iron pan is heated on high heat without draining the oil. After burning until it smokes, put in the steak;

10. Fry the steak for about 30 seconds to 1 minute, turn the steak over;

11. After both sides are fried, use chopsticks to hold the steak, and fry the fat on the edge;

12. Put the fried steak on the preheated plate and put it in the oven for 6~8 minutes;

13. Mushroom slices, garlic peeled and sliced, onion shredded;

14. Leave the bottom oil in the pot. If there is too much oil oozing out of the steak just now, you can pour out part of it. Add garlic slices and onion first, and stir fry over low heat. Stir-fry until the aroma comes out and the color is transparent, turn to high heat, add snow peas, mushrooms, and potato pieces;

15. Stir fry a little, add salt;

16. Add freshly ground black pepper;

17. Start the pan, put the side dishes on the steak plate, and sprinkle with freshly ground black pepper according to personal preference, and you are ready to eat.

Tips:

1. Steaks should be thawed naturally, do not use a microwave oven to accelerate the thawing. Before frying, make sure that the temperature of the steak is around room temperature;

2. The steak can also be tapped a few times with a loose meat hammer according to personal preference. There is no loose meat hammer, you can use the back of the knife to knock a few times;

3. Just put a little salt on the surface of the steak, not too much;

4. Before frying, rub the surface of the steak with garlic. When frying, the garlic will penetrate into the meat and the aroma will be more intense;

5. For frying steak, be sure to use a thick-bottomed pan or cast iron pan;

6. Some people like to put olive oil or butter in the pan before frying the steak. I don't like it. Olive oil is not suitable for high-temperature heating. Butter will take away the aroma of the beef itself. If you must use butter, try to use light butter;

7. The pot must be heated until it smokes and then put it down. Use high temperature to make the surface of the steak solidify immediately, and lock the aroma and gravy of the steak;

8. My steak is less than 2cm thick and it has been fried for less than a minute on each side. So when frying, don’t take too long;

9. After the steak is fried on both sides until golden brown, place it on a pre-heated plate, not in a cold place;

10. The specific baking time and temperature should be adjusted according to the actual situation. After roasting, place the steak in a warm place for a few minutes to allow the gravy to return, so that it will be juicy.