Roast beef recipe. How to fry beef in a pan so that it is soft and juicy

Marinades for beef

To make the meat soft and juicy, and also acquire a delicate or bright aroma, it is marinated. This is done in plastic or enameled containers so that the pieces do not touch the exposed metal, and their taste does not deteriorate. Marinade the beef while cooking. Sometimes a sauce is made from it: flour and starch are added, put on low heat.

For barbecue

Components:

3 art. spoons of wine vinegar;
2 onions;
1 teaspoon of coriander seeds;
2 teaspoons of salt;
1 teaspoon ground black pepper

Finely chop the onion, add pepper, salt, vinegar, coriander. The chopped meat is mixed with the marinade with your hands and slightly compacted. The vessel is closed with a lid and left for a day in a cool place for 1 day.

For baking in the oven

Ingredients:

lemon;
2 onions;
4 cloves of garlic;
half a glass of water;
1 teaspoon of salt;
1 teaspoon ground pepper

Lemon juice is mixed with cold water, finely chopped onion, garlic, salt and pepper are added to it. The meat is cut into pieces, poured with a cool marinade and left for 3 hours.

For steak

Components:

6 cloves of garlic;
1 onion;
3 art. spoons of 9% vinegar;
half a glass of olive oil;
half a glass of soy sauce;
2 tbsp. spoons of mustard;
teaspoon of salt;
teaspoon of pepper;
rosemary

All ingredients are ground in a blender until smooth. Drizzle beef steaks with marinade and refrigerate for at least 3 hours.

For frying

Ingredients:

glass of water;
2 onions;
lemon;
2 tbsp. spoons of sugar;
2 tbsp. spoons of salt;
½ teaspoon curry;
1 teaspoon meat seasoning

Finely chop the onion, knead it with your hands and mix with chopped beef, sprinkle with seasoning. Water is mixed with lemon juice, sugar and salt, poured into a bowl with meat. Mix everything well and marinate in the refrigerator for at least 4 hours.

How long to roast beef?

The meat is fried in pieces, in the form of steaks or chops. To do this, use a frying pan, grill, oven. Each dish has its own degree of readiness.

A steak is a piece of beef flesh 2-4 cm thick, cooked in a special frying pan with a wavy surface. It is fried from 30 seconds to 5 minutes on both sides, knowing the basic methods of frying steaks.

To check if the steak is ready, you need to press on it.

An easier way to fry beef is in 3-4 cm cubes. Cook them in a preheated pan for 25-30 minutes.

The chop is kept on fire until a crust appears, after which it is turned over and fried for 2 minutes on each side.

Classic beef stew with onions

For cooking, you need a frying pan with a thick bottom, cast iron is best. In it, the meat does not dry out and does not burn.

The calorie content of this dish is 275 kcal. The ingredients below can make 3 servings.

Components:

500 g of beef;
2 onions;
vegetable oil;
1 teaspoon of sugar;
a pinch of black ground pepper;
100 ml. drinking water;
1 teaspoon salt

How to cook:

Wash the beef, dry it with paper towels and cut into medium portions. Season them with salt and pepper and stir. Peel the onion, rinse it and chop it into half rings. Heat the oil in a frying pan, put the meat in it. Fry it for 10 minutes over high heat, stirring occasionally.

Put the onion to the browned pieces, mix everything. Saute the ingredients until the onion is soft and translucent. Pour hot water into the pan, reduce the heat, cover the pot with a lid and simmer the meat for an hour.

Beef with vegetables in a pan

Delicious and quick recipe. For this dish, it is better to use beef neck, then the meat will be soft. It can be served with different side dishes and on its own.

Components:

350 g beef;
1 onion;
1 bell pepper;
carrots - 1 pc. or half;
2 fresh tomatoes;
1 clove of garlic;
salt, seasonings for meat,
freshly ground black pepper;
3 art. tablespoons of vegetable oil;
50 ml. water;
greenery

Cut the beef into thin slices and beat lightly with a hammer. Fry it, stirring over moderate heat until golden brown. Add chopped onion or feathers to the meat.

Cut the carrots into thin slices and place in the pan. Fry it over low heat and stir for 5-7 minutes. Add a straw of bell pepper.

Salt the food, pour 50 ml. water and simmer the meat with vegetables under the lid for 7 minutes. Add slices of fresh tomatoes and finely chopped garlic, mix. Simmer the dish for 4-5 minutes so that the shape of the tomato slices is preserved.

Sprinkle the dish with finely chopped herbs and serve.

Beef in sour cream in a pan

Meat cooked according to this recipe is not greasy at all.

Components:

600 g of beef;
100 g of sour cream;
1 onion;
salt;
spices for meat;
sunflower oil

Finely chop the meat. Heat the oil in a frying pan, fry the beef on it on both sides, stirring occasionally. Cook covered over low heat. Add the onion, cut into half rings, fry it until golden brown.

Mix 100 ml. sour cream and 200 ml. boiled water. Pour this mixture over the pieces of beef, salt, pepper and other spices to your taste. Simmer over low heat for about 20 minutes.

Then you can remove the treat from the fire and serve it to the table.

Grilled Beef in Coconut Sauce

Beef in coconut sauce

The meat in such an unusual shell turns out to be spicy. To prepare the dish, you will need coconut milk, which can be purchased at the store or squeeze the nut pulp yourself.

Components:

500 g beef fillet;
1 glass of coconut milk;
2 onions;
3 cloves of garlic;
fresh hot pepper;
a piece of ginger;
1 st. a spoonful of vegetable oil;
2 sprigs of fresh lemon balm;
½ st. spoons of brown sugar

Finely chop the onion. Peel the ginger, cut it into large pieces. Remove seeds from hot peppers. Put everything in a blender, including garlic and lemon balm. Pour in the coconut milk and make a smooth paste. Then pour it into a deep frying pan with oil and cook for 3 minutes.

Cut the meat into small cubes, put it in the pan, pour in the remaining milk and simmer until the meat is tender and the sauce thickens.

Season the dish with sugar and salt.

Beef in creamy raspberry sauce

Beef in raspberry sauce

It turns out that not only any side dishes, but also berries are suitable for meat. In this case, beef can be stewed, fried and smoked.

Required products:

800 g of meat;
a handful of fresh or frozen raspberries;
1.5-2 tablespoons of lingonberry jam;
200 ml. cream;
60 g butter;
½ cup red wine;
½ cup broth;
salt;
coarse black pepper

Jam can be store-bought, as long as it does not contain preservatives. Cowberry can be replaced with cranberry.

If the meat is frozen, let it thaw gradually to retain the juices inside. Then cut it into small slices and sprinkle with pepper.

Heat the oil in a deep frying pan and put the beef pieces in it. They should be well cooked, but not burnt. Then salt to taste.

Lightly stir the meat slices. Add jam and red wine to them, simmer for 6 minutes without closing the lid. At this time, rinse the berries with cold water and dry them, you can on a paper towel.

Add the broth and cream to the meat, stir and wait until the liquid has evaporated. If there is not enough salt, salt the beef again.

Place the berries in a bowl, mix all the ingredients and cook for 10-12 minutes.

Remove the dish from the stove and bring it to the table.

How to juicy roast beef steak

Components:

selected beef in the form of a steak, 2 pcs.;
sunflower oil for frying;
salt;
pepper;
french herbs

How to cook:

The steak does not need to be washed. Wipe it dry with a paper towel. Sprinkle the meat with pepper and salt, as well as spices. Rub them into the steak with your hands. Brush the beef with sunflower oil on both sides. Pour some oil into a cast iron skillet and heat it up.

Place the steak in a bowl and cook for 1 minute on each side. Turn it over several times until done. To do this, it is advisable to use culinary tongs, and not a fork, so that the juice does not flow out.

Beef is a finicky but versatile meat that goes great with savory, spicy and even sweet ingredients. I hope these recipes will help you prepare delicious and juicy dishes.
Also learn how to cook beef in a pot in Russian
Bon appetit!

Subscribe to our channel in Yandex.Zen!

Beef, despite its high nutritional value, cannot be called the most popular type of meat. There are several reasons for this: a rather undemocratic price, the sale of a not very high-quality product, the specificity of preparation. In this article, we will reveal the secrets of how to make roast beef just melt in your mouth.

A simple but not very fast recipe.

It is worth noting that beef, by definition, must undergo prolonged marinating and prolonged heat treatment, due to which it acquires softness.

Ingredients:

1.2 kg of beef;
4 onion heads;
a stack of vegetable oil;
3 times more water;
peppercorns and salt.

Stages of preparation:

The pulp is washed and cut into small pieces (for one bite).
2 onion heads are chopped into strips, the rest - in half rings.
Salted meat is laid out on a dry, hot pan, where it immediately gives juice.
When the liquid evaporates and the meat becomes golden brown, the oil is poured in.
After the oil is hot, the onion is sent to the pan.
After 3 minutes, boiling water is poured into the container.
After boiling the liquid, the meat is cooked under the lid on a minimum heat for 2 hours.

Thanks to the two ways of slicing onions, one part of it will completely dissolve, turning into a sauce, and the second will remain tangible in the finished dish.

Cooking with vegetables

To make beef with vegetables according to this recipe tender and tasty, you first need to buy ½ kg of the pulp of a young animal.

In addition, you will need:

bulb;
tomato;
carrot;
2 garlic cloves;
1 PC. sweet pepper;
100 ml vegetable broth;
salt and seasonings.

Progress:

The meat is cut into large pieces and laid out in hot oil, in which it is fried until golden brown.
After, the beef is seasoned and supplemented with vegetables: onions, carrots, peppers. The latter are pre-cut into thin strips.
Garlic cloves are passed through a press.
The contents of the pan are fried until cooked.
Further, tomato and garlic are thrown to other products, and the broth is also poured.
The dish continues to languish for 10 minutes, after which it is served at the table.

If the meat is quite old, then you should first marinate it in vinegar or water with lemon juice.

Potato platter for dinner

This is an excellent idea for an evening meal when you need to feed your tired husband after a hard day and little tomboys who have wasted a lot of calories.

In order for the kitchen to be filled with an appetizing aroma, and then there is a spectacular treat on the plates, you will need:

½ kg of beef;
8 potato tubers;
1 carrot and onion;
vegetable oil for frying;
½ l of water;
salt, spices and herbs.

Sequencing:

Medium-sized slices are prepared from meat.
The onion is cut into rings. The carrot rubs.
The beef is fried in a saucepan until golden brown, then vegetables are sent to it.
After 5 minutes, the contents of the dishes are filled with water and salted.
The meat is stewed for about 2 hours, after which potato pieces are sent to the stewpan.
Everything is thoroughly mixed, after which the dish continues to cook for another 20 minutes. At the end of the process, the food is seasoned and crushed with herbs.

Before serving, beef with potatoes should stand for a while so that the aroma and taste of the products become richer.

Grilled beef steak

To prepare a real juicy steak, fresh meat from the intercostal part of the carcass is used.

The grocery set is simple:

800 g tenderloin;
a piece of butter;
salt and favorite seasonings.

Sequence of steps:

4 steaks are prepared from a piece of tenderloin.
The blanks are salted and seasoned on one side, which is laid out in hot oil.
Then portions are processed from the other side and turned over.
Steaks are cooked from 3 to 15 minutes, depending on the desired result (with a pink middle or completely fried).

On a note! To achieve the “most tender” result, after slaughtering the animal, the tenderloin should lie in the refrigerator for 2 to 3 days.

How to fry meat in a slow cooker

If the kitchen has this modern kitchen appliance that facilitates the cooking process, then you can easily cook beef meat dishes in it.

To bring the recipe to life, you need:

0.7 kg of meat;
2 onions;
150 g prunes;
3 cloves of garlic;
½ liter of water or broth;
50 g flour;
a little vegetable oil;
spices to taste and salt.

The sequence of manipulations:

The beef is cut into pieces, which are slightly beaten off and divided into strips.
In the “Baking” mode, pre-chopped onions are fried until golden brown. After that, meat is added to it.
The mass is fried for another 10 minutes with the lid open, and then supplemented with flour, garlic gruel and dried fruits.
Everything is filled with water.
When the latter boils, the multicooker switches to the "Extinguishing" mode, in which the dish continues to cook for 60 minutes.

Prunes are the main secret ingredient that gives the meat a special delicacy.

Delicious roast with gravy

Do you want to feel the taste of childhood, when incredibly delicious goulash was served in kindergarten?

Ingredients you will need to create a delicious dish:

600 g of beef;
1 carrot and onion;
30 g flour;
30 g of tomato paste;
sunflower oil;
salt and seasonings.

To fry beef in a pan, follow these steps:

The meat is washed, dried, cut into pieces and fried until golden brown.
The onion is cut smaller, and the carrots are rubbed or cut into strips.
Chopped vegetables are added to the meat (alternately).
When they become soft, flour and tomato paste are introduced into the dish.
Everything is fried for 5 minutes and poured with two glasses of boiling water.
Goulash is salted and continues to languish for about 1.5 hours.
10 minutes before the end of the stewing process, bay leaves are thrown into the pan.

You can start to join it with a very interesting meat dish, which is prepared from the following ingredients:

600 g tenderloin;
2 bulbs;
300 g of green beans;
100 g of starch;
6 garlic cloves;
2 pcs. sweet pepper;
100 ml soy sauce;
a similar volume of vegetable oil;
30 ml of rice vinegar;
salt and seasonings.

Cooking method:

The tenderloin is cut into cubes, which are poured with a marinade of ½ soy sauce, vinegar, half of the garlic, passed through a press, and seasonings. On a note! Beef is marinated for 40 to 60 minutes.
In a separate bowl, the remaining sauce and garlic gruel are mixed.
The marinated meat is rolled in starch, after which it is fried in hot oil in several portions and laid out on a plate.
In the same place, strips of pepper and onion, as well as green beans are alternately fried.
All ingredients, including meat, are mixed and seasoned with a soy-garlic mixture.

There are many ways to roast beef. But in order to make this dish really tasty and nutritious, you should learn more about the features of this type of meat and familiarize yourself with proven recipes for its preparation from the treasury of world cuisine. How to properly fry beef and will be discussed further.

How to properly fry beef

Before frying beef, you should correctly select and prepare a piece of meat for frying. Best of all, young beef or veal is suitable for cooking in a pan. The selected piece of meat must be thoroughly cleaned of films and tendons and, if necessary, cut off excess fat.

In order to deliciously fry beef in a pan, you can use the simple recipes below. The following products will be required:

beef meat - 200 g per serving;
vegetable oil (sunflower or olive);
salt pepper;
a mixture of aromatic herbs and peppers for fried meat (to taste);
onion (optional)

Recipe 1: how to fry beef in a pan

The cooked piece of meat should be cut into pieces measuring 10-12 mm across the grain.
Sliced pieces of beef lightly beat off with a hammer.
Sprinkle the minced meat with salt and spices to taste.
Fry on both sides in a frying pan heated with oil until a brownish crust forms (the degree of frying can be different: strong, medium, half-done or with blood).
Cut the onion into half rings, fry it separately from the cooked meat or with it.

Recipe 2: how to fry soft beef

The cooked piece of meat should be cut into thick slices (20-25 cm) across the fibers.
Lightly beat off the cut pieces.
Salt, pepper, sprinkle with other spices as desired.
Fry portioned pieces on both sides until a crust forms.
To fry soft beef, you need to add a little water to the pan with meat. The fried pieces should be sprinkled with water and, right in the pan, put in the oven (with a temperature of 200 - 220 degrees).
Keep in the oven for another half an hour, pouring over the allocated juice.

How to fry beef steak

A classic steak is a 3 cm thick piece of beef fried on both sides. For a steak, beef pulp is taken from the intercostal part, it is best to take fresh meat, then the steak turns out to be tender and fragrant. Before frying a beef steak, you need to determine the degree of its readiness: with a weak degree, the meat has an inside temperature of 45 to 50 ° C. at medium - this temperature ranges from 55 to 60 ° C, and for a well-done steak - 65 - 70 ° C. This temperature is checked with a culinary thermometer, but if it is not there, then the degree of roasting is determined by the color of the steak by an experimental method. Most often, a medium-rare steak is cooked, which should have an even brown color, and ooze pinkish juice when pierced.

How to fry beef in butter

This recipe includes:

800 gr. - 1 kg of beef;
50 gr. butter;
salt and ground black pepper (to taste).

Rinse the beef and pat dry with paper towels.
Cut into several portioned pieces 3 cm thick, pepper.
Melt the butter in a frying pan.
Put the steaks in the pan and fry them alternately on each side (4 minutes per side for medium readiness).
Salt the steaks before serving.

The following tips are intended to help beginner cooks prepare roast beef dishes. In addition, recipes and tips for roasting meat properly can be found here: How to Roast Meat.

Beef meat for frying should be cut across the fibers, for uniform penetration of heat into the thickness of the meat during cooking.
When frying beef on coals, it should be noted that their temperature is higher than in a pan, so the meat must first be fried on both sides to form a crust (so that the juice does not flow out), and only then continue further frying.
The oil in a heated pan should not smoke when frying the meat - this will make the meat tough. The temperature of the heated pan should be such that hissing is heard when meat is placed on it.
After removing the beef steaks from the heat, they should be allowed to soak for 7-10 minutes. This will allow the juice that has risen during frying to be distributed throughout the piece, and will make the taste of the steak more tender.

Of course, these are not all the well-known ways of how to deliciously fry beef, but only the most famous and affordable of them. However, having mastered them, you will learn how to do a lot intuitively, and perhaps invent your own recipes.

Even more interesting

How to deliciously fry beef in a pan step by step video recipe

We have also prepared a video for you to fully understand the step-by-step cooking process.

Looking at the tips on how to cook delicious beef in a pan, you can easily cook this dish at home, having all the necessary ingredients.

More delicious recipes:

Post tags:
how to fry beef, how to fry beef in a pan, how to fry soft beef, how to fry beef steak, how to fry beef delicious, how to fry beef properly, fry beef delicious in a frying pan, how to fry beef meat

Beef is a very tasty meat, but it is rather capricious in cooking. It is prepared in different ways. The most budget option is stew, in boiled form it is dietary food, but if you decide to fry beef, then you have chosen the most, perhaps, “delicious” way of cooking.

Roast beef: pros and cons

Grilled beef is golden brown on top and juicy on the inside. The appetizing dish is popular among connoisseurs of delicious food. Why do gourmets, and not only, prefer fried beef meat?

Roast beef cooks faster. As a result, it does not lose useful qualities. Boiled and stewed beef meat for cooking requires a significant investment of time.
In the process of cooking, such “delicious” smells are carried around that even those who were not hungry a minute ago will whet their appetites.
This meat dish does not cause heaviness in the stomach and is well absorbed.
Fried meat can act not only as an independent dish, but also as an intermediate version of the cooking process.
In this way, you can cook a variety of dishes, both everyday and festive.
You can fry any part of the beef. But fresh and young meat still tastes better, and it cooks faster.

But the benefits of this method of preparation, doctors question.

Firstly, according to almost all recipes, meat is fried in a large amount of oil, which increases its fat content and calorie content. So, with its regular use, extra pounds can easily appear.

Secondly, frying occurs at a very high temperature, which leads to the formation of various harmful substances, including carcinogens. Such a delicious crispy fried crust is especially “rich” in them.

There is another serious problem that those who decide to roast beef have to overcome. You need to "catch" the moment when the meat is ready. That is, you can not overcook it - the taste will be worse.

How to choose meat and other ingredients

The first thing to do is prepare everything you need.

For frying, you need vegetable oil and salt. Very often, housewives also add black pepper (peas), bay leaf, two or three cloves of garlic and a little mayonnaise, various spices to your liking. In order for the meat to be softer, it is pre-beaten. Therefore, the tool that beats the meat should also be at hand.

Meat requirements:

should not have a dark color;
not winded edges;
absence of yellowed fatty layers.

If there are such signs on a piece of meat, then, unequivocally, this is the meat of an old animal, and besides, it lay on the window for a long time or was stored in inappropriate conditions. Therefore, it is better to refuse it.

Choosing a frying method

It can be a traditional frying pan, a great way is to fry on a grill, in a microwave (or oven) you can fry beef on a grill or spit. Country option - meat on the coals. There are also special household appliances for frying meat, for example, an electric grill.

Fry in a frying pan

It is better to take a thick-walled frying pan, preheat the oil. The meat is fried for a quarter of an hour over high heat, and then the heat decreases.

This technology will allow you to get a golden crust, which, in addition to being pleasant in appearance and gives taste, allows you to keep the meat juice inside. It is not necessary to cover the pan with a lid.

Meat on the coals

It is good to heat up the brazier, because the heat should be a lot. Beef steak is fried for a long time, so you need to make sure that there are enough hot coals, and, most importantly, they are evenly distributed. And turn the pieces over in time.

Grilled meat

It's easy to prepare. You can take one large piece, there is an option - kebabs, that is, cut into small pieces. Be sure to pre-marinate the workpiece, preferably in wine, and in its absence with grape vinegar and spices to taste. The duration of cooking and the mode must be set in accordance with the instructions for the grill.

You can check the readiness like this: pierce with a stick (preferably a wooden one), the thickest part of the piece - if transparent juice stands out, then the meat is ready, if it is reddish, you need to fry more.

How to prepare meat

It is pleasant to eat meat that does not have films, extra bones and fatty inclusions. Therefore, a piece of beef must first be cleaned.

The meat is washed well under running water and dried with a towel.

The meat can be fried in one large piece, cut into steaks, or into small pieces. Naturally, a large piece of meat will take longer to cook. In this case, it is necessary not to overdo it with the thickness in order to avoid undercooking.

Beef, compared to other types of meat, is somewhat dry and tougher. Therefore, cooks pre-marinate and beat it. For pickling, dry wine is excellent, red is better, fruit sour juices - plum, pomegranate, apple. Soaking in olive oil and mayonnaise also helps to soften and increase juiciness.

Beef Roasting Technology

Broken pieces of meat cook faster. Before cooking, the meat piece must be rubbed with your favorite seasonings, but salt is added in the middle of frying.

Chop meat should be fried as follows: heat the vegetable oil and put the pieces, previously grated with seasonings, in a pan. A couple of minutes, and one side “grabbed” with a crust, turn it over, and the second one is fried in the same way. During this period, do not forget to salt each side. Further, periodically turning over, fry already on a small fire. A golden crust will provide juiciness.

In order for the grilled meat not to dry out, the first fifteen minutes of cooking must be kept wrapped in steam-oil parchment. So the piece does not dry out and is covered with an even golden crust.

Small pieces are cut at an angle to the grain direction.

It is better to cut the meat for a steak across the fibers, and the thickness should not exceed four centimeters.

Beef is a tough meat, so it is better to beat it. But you can simply pierce holes in the meat preparation, which will also contribute to quick and uniform frying.
During cooking, the meat can be sprinkled with red wine - this will add flavor to the dish.
If you need to add broth to the roasting meat, then it should be hot. Otherwise, the meat will become tough.

Original Recipe: Chinese Spicy Fried Meat

The meat is cut into bars and placed in the marinade. For the marinade, you need soy sauce, in which finely chopped ginger and garlic and one chili pepper (if large, then half), add half a spoonful of sugar. If the sauce is without salt, then it should be added to the marinade. The beef is marinated.

For a pound of beef, you need a couple of onions, the same number of medium carrots. Three or four peppers. Garlic and salt to taste. Soy sauce will need half a cup. It is better to choose dark.

Half an hour for pickling is enough. During this time, sweet peppers and carrots are chopped into strips, onions are cut into half rings. Bulbs are desirable to take large.

Heat the oil in a frying pan until a light smoke comes out. The meat is removed from the marinade with a slotted spoon and placed in a frying pan. Stir with a wooden spatula. Fry for 5-7 minutes, then remove. Carrots and onions are placed in the remaining oil, fried for a couple of minutes. The fire can be turned down. Then marinade sauce is poured, pepper and meat are put, mixed and fried for about 5 minutes.

The best side dish is white fluffy rice.

Roast beef: pros and cons

Grilled beef is golden brown on top and juicy on the inside. The appetizing dish is popular among connoisseurs of delicious food. Why do gourmets, and not only, prefer fried beef meat?

Roast beef cooks faster. As a result, it does not lose useful qualities. Boiled and stewed beef meat for cooking requires a significant investment of time.
In the process of cooking, such “delicious” smells are carried around that even those who were not hungry a minute ago will whet their appetites.
This meat dish does not cause heaviness in the stomach and is well absorbed.
Fried meat can act not only as an independent dish, but also as an intermediate version of the cooking process.
In this way, you can cook a variety of dishes, both everyday and festive.
You can fry any part of the beef. But fresh and young meat still tastes better, and it cooks faster.

But the benefits of this method of preparation, doctors question.

Firstly, according to almost all recipes, meat is fried in a large amount of oil, which increases its fat content and calorie content. So, with its regular use, extra pounds can easily appear.

How to choose meat and other ingredients

The first thing to do is prepare everything you need.

Meat requirements:

should not have a dark color;
not winded edges;
absence of yellowed fatty layers.

Choosing a frying method

Fry in a frying pan

It is better to take a thick-walled frying pan, preheat the oil. The meat is fried for a quarter of an hour over high heat, and then the heat decreases.

Meat on the coals

Grilled meat

How to prepare meat

It is pleasant to eat meat that does not have films, extra bones and fatty inclusions. Therefore, a piece of beef must first be cleaned.

The meat is washed well under running water and dried with a towel.

Beef Roasting Technology

Broken pieces of meat cook faster. Before cooking, the meat piece must be rubbed with your favorite seasonings, but salt is added in the middle of frying.

In order for the grilled meat not to dry out, the first fifteen minutes of cooking must be kept wrapped in steam-oil parchment. So the piece does not dry out and is covered with an even golden crust.

Small pieces are cut at an angle to the grain direction.

It is better to cut the meat for a steak across the fibers, and the thickness should not exceed four centimeters.

Beef is a tough meat, so it is better to beat it. But you can simply pierce holes in the meat preparation, which will also contribute to quick and uniform frying.
During cooking, the meat can be sprinkled with red wine - this will add flavor to the dish.
If you need to add broth to the roasting meat, then it should be hot. Otherwise, the meat will become tough.

Original Recipe: Chinese Spicy Fried Meat

For a pound of beef, you need a couple of onions, the same number of medium carrots. Three or four peppers. Garlic and salt to taste. Soy sauce will need half a cup. It is better to choose dark.

Half an hour for pickling is enough. During this time, sweet peppers and carrots are chopped into strips, onions are cut into half rings. Bulbs are desirable to take large.

The best side dish is white fluffy rice.