Red wine steak

1

Basic materials.

2

Cut the beef from the cross-section, preferably about 1 cm thick.

3

Beat the beef with the back of the knife until soft, not too hard.

4

Add red wine (preferably almost soaked with beef), 2 tablespoons of black pepper powder, and 1 tablespoon of salt, stir well and set aside.

5

Take a clean small bowl, pour in the starch, add appropriate amount of warm water, and stir well (I add a little too much water, so I can have less.)

6

Dry the marinated beef and put it in a bowl and dip it. (Strictly speaking, it's best to keep the marinating time overnight. Since I was in a hurry to cook, I only marinated for 40 minutes, so it has a great impact on the final taste.)

7

Pour a little oil into a frying pan and shake well.

8

Add the beef and fry it on low heat for 5-7 minutes (see if the meat is tender enough, the more tender the time will be.)

9

Water-infused meat is a real headache...

10

Remove the beef, dump the water in the pan, re-add a little oil, and fry the other side. (If the meat you buy is very good, just turn it over without setting up a separate oil pan.)

11

Fry on other side, 5-7 minutes. (Depending on the quality of the beef.)

12

Remove the fried beef for later use.

13

Slice onion and minced garlic. (It's best to chop onions, but my eyes are really too hot to stand, so I just cut them a few times and it's okay.)

14

Pour a little oil into the pan, add onions and minced garlic and stir fry until fragrant.

15

After frying the onions until they are soft, pour in some red wine again (if the onions are about to be soaked, not too much), Add three tablespoons of black pepper, one tablespoon of salt, and a little ketchup.

16

After the aroma of the wine comes out, stir fry well a few times, and then pour on the fried beef.

17

Done!

1. It is best to use tenderloin for beef, which is tender and suitable for cooking. 2. It is better to pickle for a longer time, preferably the first night. When doing this, the taste will be great and the fishy smell will be completely removed. 3. Use low heat when frying the meat, otherwise it will not be cooked inside if it is burnt on the outside. 4. When frying, you can use a spatula to press the beef so that it can cook quickly. 5. Red wine should be moderate, too much will affect the taste. 6. If you want the color to look good, you can add green side dishes, blanch them with water, and then stir fry them a few times and serve on a plate.