Steak Salad A Kitchen Made Cast Iron Pot Edition
1.
Cut beef into pieces, spread salt and black pepper evenly and marinate for 10 minutes to taste and set aside.
2.
Put the chopped garlic, mushrooms, cress, and lettuce in a bowl and set aside.
3.
Next to make the sauce, first grind the onions into scallion puree, then add 1 tablespoon of olive oil and soy sauce, squeeze some lemon juice and stir well.
4.
Soak the chopped lettuce leaves and cress in cold water, drain the water, add the mushrooms, and squeeze some lemon juice and stir evenly.
5.
When the preparations are ready, start frying the steak. First, turn on the medium heat, put the garlic and oil into the pot at the same time, then put the beef into the pot, fry the front and back for 1 and a half minutes, turn off the heat, and cover the enamel pot. Use the remaining temperature to heat for 3 minutes.
6.
Take the steak out of the pan and let it stand for 5 minutes, then slice the steak (cutting into thin slices will be more delicious)
7.
Put the cut steak into the mixed vegetable leaves, and pour the adjusted sauce at the same time (you can stir the vegetable leaves, beef and sauce in the hot pot according to your personal taste, and then put it on the plate) The heat preservation effect of the enamel pot is good, which makes the food more flavorful, so the steak will be more delicious and delicious.
