Vodka Steak

Overview

A quick and nutritious lunch that I often make on the weekends. The heat and time must be coordinated well, and the degree of rawness and doneness must be mastered through practice.

Tags

• staple food
• home cooking
• foreign cuisine
• old man
• western food
• autumn recipes
• fast food
• lunch
• cracked black pepper
• fresh steak
• garlic cloves
• lemon
• light soy sauce
• olive oil
• onions
• potatoes
• vodka

Ingredients

Steps

1. 1 Buy boxed beef tenderloin cubes that are fresh on the same day in the supermarket. If they are frozen, let them defrost naturally. Do not microwave them, unpack them and put them in water to defrost them. This will affect the quality of the meat.

   

2. 2 Prepare vodka and onions, potatoes and other corresponding vegetables. Steak is perfect with red wine. Potatoes and vegetables are cooked beforehand.

   

3. 3 Heat a pan over high heat, pour in a small amount of olive oil, when the oil starts to smoke, add the steak and use the shovel to keep turning the steak for about 30 seconds, then turn it over and continue to turn it with the shovel, and press the steak with the shovel blade from time to time. This way, the steak will cook faster. Second, the elasticity of the steak can be used to measure the degree of doneness. This is a key lesson in grilling steak. (If the meat is no longer elastic when pressed, it means it is old. On the contrary, the more elastic it is, it means the inside is undercooked)

   

4. 4 Add olive oil to the pot, heat the oil, add onion rings and stir-fry (if you like butter, add butter), add a small amount of light soy sauce, stir-fry and pour it on the steak.

   

5. 5 Sprinkle with black pepper and squeeze over lemon juice.

   

6. 6 I like medium rare. The middle of the steak is slightly red when cut and red gravy flows out.