Mini Steak with Oyster Sauce ★Mini Steak 1

Overview

Steak meat is full of aroma, but due to its low fat content, it is difficult to control the heat when it is cooked, and it will not taste good once it is old. A more speculative approach is to cut it into small cubes, which not only shortens the time it takes to put in the pot, but also heats it most evenly. Served with refreshing green vegetables, the color, flavor and flavor are just right.

Tags

• hot dishes
• home cooking
• beef marinade: taibai powder
• beef marinade: cooking wine
• beef marinade: oyster sauce
• beef marinade: sesame oil
• beef marinade: soy sauce
• beef shoulder steak
• lettuce
• oyster sauce
• minced garlic
• salt
• white pepper

Ingredients

Steps

1. 1 This article uses beef shoulder steak, which was moved from the freezer to the refrigerator for 2 hours (or frozen for 2 hours before cutting)

   

2. 2 Cut into three equal pieces and then cut in half

   

3. 3 Change the knife to square cubes ☆ The meat is hard enough to make it easier to cut.

   

4. 4 Add the "beef marinade" and marinate for 10 minutes☆ Marinate the beef with soy sauce and cooking wine to add flavor, then sprinkle with cornstarch to absorb the juice, and finally coat it in oil to prevent sticking to a pan. You can cook juicy and tender beef at your fingertips.

   

5. 5 Boil the lettuce leaves under boiling water and put them on a plate

   

6. 6 Stir-fry the minced garlic over low heat, add the diced beef and stir-fry until the outer layer changes color, add oyster sauce and a little water and bring to a boil for seasoning, remove from the pot and place the beef on the lettuce leaves to sauté.