Black pepper steak

Overview

Be sure to marinate the beef with black pepper

Choose the place where the beef is covered, and the stall owner will cut it for us for free. You have to indicate that it is for steak

$Black pepper steak step 1$
Black pepper sauce, Daxida brand tastes more authentic
Put the beef slices into the film, make sure they are flat and pounded evenly
Use the bottom of the soy sauce bottle to tap it hard, this is very important to make the steak more tender. . .
Beat them all evenly, and set aside the beaten raw pi. It can be clearly seen that the density of the meat is completely different between the beaten one and the one that has not been beaten before. If you are good at observing, take a look. . .
Coat each piece of meat evenly with the black pepper sauce. . . Marinate for at least a quarter of an hour
Put an appropriate amount of peanut oil in the pan. It is best to choose a thick cast iron pan, so that it will be heated evenly and not easy to burn
Put the marinated steak into the pan, usually about two pieces at a time. Frying this thing is very delicious, so be sure to spread the scrap newspaper all over the stove, otherwise you can wipe it off. . .
Fry one side, switch to the other side, and continue frying. I use high heat first, then slow heat. The high heat can quickly lock in the water, and then fry slowly over low heat. Fry to a certain degree, depending on personal taste
"Black Pepper Steak" finished product

$Black pepper steak step 10$