How to marinate steak?

Steak is one of the ingredients for making Western food. It is not only rich in amino acids, but also has the effect of nourishing the spleen and stomach. Therefore, it is loved by people. In fact, if you want to make steak delicious, you must marinate it in advance. It is best to marinate it for 2-3 hours before cooking, as it will taste the best.

1. Raw materials

Main ingredient: Original sirloin steak 150g

2. Methods

1. Thaw the original sirloin steak in cold water until soft and wash away the blood. (Be careful not to open the package and put it directly into water to thaw)

2. Use a meat tenderizer to loosen the steak to make the meat soft, then sprinkle with black pepper and a small amount of salt (it must be a little, otherwise it will be too salty), add crushed garlic cloves or onions, and marinate for 2-3 hours. It will taste better!

3. Preheat a frying pan over high heat, pour in butter and add sirloin steak. Fry each side for about a minute, and turn it over repeatedly until it turns golden brown. This will seal the juice inside during frying to prevent the beef from becoming tough. (If you are afraid of getting burnt at the beginning and keep turning it over, it will cause the moisture inside to be lost and the taste will become dry and astringent, and it will not become crispy on the outside and tender on the inside)

4. Fry the steak until the cross section of the meat turns light pink, then take it out and place it on a plate. Pour in black pepper sauce. Then cook the pasta with water, put it in a plate, add the ingredients, cauliflower, cherry tomatoes, and some tomato sauce, and a delicious original sirloin steak is ready.

3. Notes

Special note: Because there is a white tendon on the outer edge of the sirloin steak, you can cut it with a knife in advance to prevent it from curling up when frying. Than pork beef is rich in protein, amino acid composition is closer to the human body needs, can improve the body's disease-resistant ability and the growth and development and aftercare after surgery or illness in terms of supplement of blood loss and repair of tissues is suitable. Eating beef in the cold winter has the effect of warming the stomach and is a good tonic for the cold winter.

4. Nutritional value of steak:

1. Beef is rich in protein, and its amino acid composition is closer to human needs than pork. It can improve the body's disease resistance and is especially suitable for people who are growing and developing and those who are recovering after surgery or illness in terms of replenishing blood loss and repairing tissues. Eating beef in the cold winter can warm the stomach and is a good tonic for this season.

2. Beef has the effects of nourishing the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and calming wind, quenching thirst and salivation. It is suitable for people with low qi, shortness of breath, weak body, sore muscles and bones, anemia, long-term illness, and sallow face and dizziness.