Chinese Pan-fried Steak
Today, I will share with you a recipe for Chinese-style fried steak. It is very suitable for eating at gatherings. The method is also very simple. Even if you are a novice, you can easily complete it.
How long does it take to fry a steak?
Today's Chinese-style fried steak needs to be fried for 8-10 minutes. Because the steak is cut relatively thick. Generally speaking, the frying time of a steak is mainly related to the thickness of the steak, the frying heat, and the degree of doneness you want.
If the thickness of the steak is 1 - 1.5 centimeters, then use medium-high heat. For medium-rare, each side can be fried for about 1 - 2 minutes. For medium, each side takes about 2 - 3 minutes.
If you want medium-well or well-done, each side may need to be fried for 3 - 5 minutes. If the steak is thicker, such as about 2 - 3 centimeters, then the frying time needs to be extended. For medium-rare, each side takes 3 - 4 minutes.
For medium, each side takes 4 - 5 minutes. For medium-well, each side takes 6 - 7 minutes. For well-done, each side takes 8 - 10 minutes.
How to fry a steak without making it hard?
Frying a steak without making it hard is something I am good at. First of all, I will spend a lot of time choosing a steak or beef with rich texture and evenly distributed fat.
Secondly, before frying the steak, I will marinate it for a period of time. For example, in today's recipe, I marinated the beef with ingredients such as green onions, ginger, and garlic for about 30 minutes. The marinated steak will have a tighter and more tender texture and is not easily fried hard.
Also, the heat and time control when frying a steak are very important. I like medium-well-done steak. I will fry each side of the steak for about 5 minutes. Use medium-low heat throughout the frying process. Too high heat can easily cause the steak to burn or become hard in texture.
Finally, eat the fried steak while it is hot. After it cools down, the steak will harden and the taste will deteriorate.
Ingredients Needed and Substitutions
Main ingredients
Beef: The main ingredient provides meaty texture and abundant protein.
Side dishes
Celery, coriander, and onion: These three vegetables all have a strong special fragrance. They not only provide a special aroma and texture but can also be used to decorate steaks.
Ginger and garlic: Mainly play a role in removing fishy smell and enhancing flavor.
Green and red peppers: Peppers mainly provide spiciness.
Seasonings
Cooking wine: Used to remove the fishy smell of beef and make the beef more tender.
Light soy sauce: Used for coloring and seasoning.
Sesame oil: Used to increase the aroma of steak and enhance the taste.
Black pepper powder: Provides a unique fragrance and a slight spiciness.
Cornstarch: Used to wrap beef to make the steak crispier.
Butter: Used for frying steaks and increasing the aroma of steaks.
Substitutes
Celery and coriander: Can be replaced by cilantro or mint.
Ginger and garlic: Can be replaced by onion powder or garlic powder.
Cooking wine: Can be replaced by white liquor or white wine.
Light soy sauce: Can be replaced by soy sauce.
Black pepper powder: Can be replaced by white pepper powder or chili powder.
Butter: Can be replaced by olive oil or rapeseed oil.
Is it better to fry steak with butter or oil?
Personally, I prefer frying steak with butter because butter has a rich milky fragrance. When used to fry steak, it can not only make the steak texture tender and smooth but also give the steak a milky fragrance, which is an effect that ordinary cooking oil cannot achieve.
When using butter to fry steak, it should be noted that since the smoke point of butter is relatively low and it is easy to melt and burn. Therefore, when frying steak, control the heat well to avoid burning the steak. It is recommended to use medium-low heat to let the butter melt slowly.
Tips for Success
1. Selection and processing of beef: Purchase high-quality beef. Choose beef with tender and smooth texture. Then wash the beef and cut it into evenly thick slices of about 5 centimeters.
2. Marinating beef: The key in the marinating process: Marinate with side dishes such as celery, coriander, ginger, and garlic to make the beef fully absorb the fragrance of seasonings, which can remove the fishy smell and make the beef more tender. You can also add some sesame oil and pepper powder appropriately to enhance the taste of beef.
3. Steak frying skills: It is recommended to use butter when frying steak, which can help add a rich milky fragrance to the steak and make the taste of the steak more mellow. When frying steak, wait for the butter to melt before putting in the beef and quickly fry it over high heat until it is 80% cooked.
4. Creative combinations: The fried steak can be eaten with vegetables such as cucumbers and carrots. This can not only increase nutrient intake but also make the steak more beautiful.
INGREDIENTS
Main Ingredients
-
·300g beef
Additional Ingredients
-
·30g celery
-
·20g coriander
-
·20g ginger
-
·6 cloves of garlic
-
·70g onion
-
·20g green and red peppers
Seasonings
-
·3g salt
-
·5ml cooking wine
-
·10ml light soy sauce
-
·5ml sesame oil
-
·1 spoonful of black pepper powder
-
·1 spoonful of cornstarch
-
·30g butter
COOKING STEP
Step 1
Processing side dishes:
Wash 30 grams of celery, smash it and cut it into sections. Wash 20 grams of coriander, smash it and cut it into sections.
Wash 15 grams of ginger, smash it. Wash 4 cloves of garlic, smash it. Wash 20 grams of onion, smash it and cut it into sections. Wash 50 grams of onion and cut it into shreds.
Wash 20 grams of green and red peppers and cut them into dice. Smash 2 cloves of garlic and cut them into dice. Cut 5 grams of ginger into dice and set aside.
Step 2
Processing beef:
Wash 300 grams of beef and cut it into evenly thick slices of about 5 centimeters. Gently beat the beef with the back of a knife until it is dispersed (note that it cannot be broken).
Step 3
Marinating beef:
Add the prepared celery sections, coriander sections, smashed ginger, smashed garlic, and smashed and cut onion sections to a bowl.
Then add 3 grams of salt, 5 milliliters of cooking wine, and 10 milliliters of light soy sauce and stir well.
Then add 5 milliliters of sesame oil, 1 spoonful of black pepper powder, and 1 spoonful of cornstarch. After stirring evenly, put in the beef slices and marinate for 30 minutes.
Step 4
Frying beef:
Start the pan. After the pan is hot, put in 30 grams of butter and melt it. Put in the marinated beef and fry it over medium heat until it is 80% cooked.
Step 5
Adding onion shreds:
Put 50 grams of onion shreds into the pan and stir evenly with the beef.
Step 6
Take out and plate:
Take out the beef and plate it. It can be eaten with cucumbers and carrots.
More delicious recipes to try
Fried Sweet Potato Balls Recipe
Homemade Chicken Nuggets Air Fryer
Serving Suggestions
Recommended pairing
Red wine: Fried steak and red wine are excellent choices. Eating them together can not only enrich the taste, but also eliminate the greasy feeling of the steak.
Juice: If you are allergic to alcohol or have children at home, you can choose to eat with juice, such as orange juice, passion fruit juice, apple juice or lavender ice orange juice, etc., which can enrich the taste of the steak.
Salad: Steak can also be eaten with salad, such as lettuce salad, tomato salad or potato and carrot salad. Vegetables can neutralize the greasy feeling of the steak.
Vegetables: Fried steak can also be eaten with various vegetables, such as asparagus, potatoes, carrots, onions, etc., which can provide rich nutrition and add layers of taste.
Eating suggestions
After the steak is fried, it should be eaten while it is hot, so that you can eat delicious steak. The taste of the steak will become hard after it gets cold.
Although steak is delicious, you need to be careful not to eat too much when eating it. For people with poor digestive energy, it will increase the burden on their gastrointestinal tract.
FAQs:
I recommend using a cast iron pan or a thick-bottomed pan to fry steak. These pans have thicker bodies and good heat storage. When frying steak, it is easier to form a charred crust on the surface of the steak to help lock the juice inside the beef.
But these practices are not quite correct. The correct way should be to put the steak in the refrigerator to thaw one day in advance, and take it out to room temperature half an hour in advance to warm it up. This can ensure that the steak is evenly thawed and reduce the loss of gravy.
The correct way to fry steak should be to heat the pan until it smokes and fry the steak over high heat. High heat quickly locks the juice inside the steak and forms a charred crust on the surface of the steak.
REVIEWS
