Lily Filet Mignon
Overview
When buying Australian steaks in bags, you may always feel that grilling, seasoning, and garnishing the whole piece is too complicated, especially when there are only one or two people eating, and you have to cut it when eating. I can't eat a whole piece by myself, so I cut it into cubes. This way, it is easy to season and control the heat. The texture is tender and the meat is juicy. It is a very good dish when paired with your favorite dishes. Today's recipe uses bell peppers and lilies, and combines tender diced steak with crisp lily bell peppers. I like both the texture and the taste. Although my husband and I are the only ones eating today, it is also nutritious. It is a delicious and beautiful dish even for banquets.
Tags
Ingredients
Steps
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Prepare the raw materials, the peas are cooked with fresh peas, and the lilies are dried lilies that have been soaked. For bell peppers, you must choose this kind of sweet colored pepper. Do not use the red vegetable pepper. This kind of pepper tastes sweeter and has a very crisp texture. It goes well with steak
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Cut the bell pepper in half, dice half of it, and reserve half for making a cup
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Move the steak from the freezer to the refrigerator to thaw one day in advance
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When cooking, take it out about an hour in advance and let it warm. After it warms up, use kitchen paper to absorb the moisture on the surface
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Cut into cubes
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Add salt, pepper and a little egg white and mix well
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Heat the pan, put in the olive oil and immediately add the diced steak. Do not flip it. Fry over medium heat for about half a minute to allow the surface to set
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Then flip over and fry
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When the surface of the steak changes color, add peas, lilies and bell peppers, add salt and stir-fry
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Add oyster sauce
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Stir well and serve
