Lily Philly steak
By VicentaLakin
A bag of Australian steaks can always feel so complicated, especially if it's one or two people who eat and have to cut, and I can't finish a whole piece of it, and I'll make it with Zedin, so it's nice, and it's nice, and it's nice, and it's nice, and it's nice, and it's nice, and it's nice, and it's nice, and it's nice, and it's nice, and it's nice, and it's nice, and it's nice to have a little more of it. Today's practice combines sweet peppers with lily, tender steaks with sweet lily peppers, which I like to taste and taste, but today it's just me and my husband who eat, but it's also a good and good hard dish。
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- simple
Steps for Lily Philly steak
1
Get the ingredients ready. The peas are made of fresh peas and lilies are made of dry liaf. And the sweet peppers, not the red peppers, which tastes sweet, tastes very good, and they match steaks
2
Sweet peppers cut off the waist, half of the cedin, half of it to make a pot
3
Steaks moved one day early from the freezer to the freezer
4
When you're doing it, you're about an hour early and you're gonna dry the surface with kitchen paper. Water min
5
Cubeding
6
The salt, the pepper and a little bit of egg-cleaning
7
The boiler is hot, the olive oil is put in the steak paste, don't flip
8
Then turn it over and fry it
9
You're going to change the top of the steak, you're going to put peas, lilies and sweet peppers, and you're going to put salt on it
10
Add pelican oil
11
It'll be fine