Steak Stewed Potatoes
1.
Wash the ingredients and defrost the Sun Valley Eye Steak naturally
2.
The thawed steak is cut into small pieces. The eye steak is cut from a small part near the end of the rib. The meat is very soft, juicy, and evenly covered with snow-patterned fat.
3.
Cut the top of the tomato with a cross knife, soak it in boiling water for 1 minute and peel it. It's very simple
4.
Then chop into fine pieces and use as much as possible so that the juice will be thicker when you stir fry
5.
Cut the onion into small pieces. Pairing the onion with beef can make the beef tender and flavorful.
6.
First cut the potatoes into thick slices, then cut into thick strips and finally cut into smaller pieces. Cut off a piece at the bottom of the potatoes, so that the potatoes will be placed smoothly, regardless of shredding, slicing, or dicing.
7.
Add a small amount of oil in a non-stick pan and fry the diced potatoes on medium heat until the skin is golden. Remove and set aside
8.
Add oil to the wok, add the diced beef and cooking wine and stir-fry until the color changes
9.
Pour in the onion and chopped tomatoes together and stir fry evenly
10.
Add diced potatoes, cooking wine, sugar and boiling water to a boil, turn to medium heat and cook until ripe
11.
Finally add light soy sauce and salt to taste
Tips:
1. The potatoes should be fried in advance until golden brown on both sides, so that the potatoes will not be easy to rot when stewed.
2. Onion and beef have always been the most compatible and complementary. The fragrance of onion itself is more "in sync with beef" compared to green onion, ginger and garlic. Beef is a type with low fat content, and when paired with onion, it can also supplement vitamins and dietary fiber.
