In ten minutes, it will be served. For the sizzle steak to seal and stay juicy and tender, it must be cooked fast over high heat. Let the steak sizzler begin!
The only ingredients Required are a decent piece of steak, onions, peppers, soy, and some dried herbs. Dinner is ready in a matter of minutes with the addition of a small quantity of oil, soy sauce, some salt, and a few chilli flakes.
You can quickly prepare dinner with just a few chilli flakes. Naturally, your pan must be quite hot. For sizzling dinners or side dishes, Judge Cookware’s cast iron sizzle pan is ideal.
The supplied maple wood stand allows you to take it right to the table. The Sizzle and Serve collection is oven-safe up to 240°C and ideal for all sorts of hobs and grills.
- ½ a tablespoon of vegetable oil
- A few twists of Schwartz Herb Fusion – any dried herbs with a little garlic powder will do
- A pinch of red chilli flakes
- 300g of rump steak – sliced into strips
- 1 medium onion – peeled and thinly sliced
- 1 green bell pepper – deseeded and thinly sliced
- A splash of soy sauce
- 1 spring onion (scallion) – sliced
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Then use the mixture to coat the onion, peppers, and slices of steak. Pour the vegetable oil onto a platter along with a few twists of herb fusion and chilli flakes.
Your sizzling platter or heavy-bottom frying pan should be heated until very hot (the sizzle pan will begin to smoke when it’s ready to use).
The steak, onions, and peppers should all be added to the sizzling plate. Turn everything in the pan at least twice while cooking (everything will cook very quickly).
The spring onion and a dash of soy sauce should also be added.
How to slice steak:
Slice against the grain, or in the opposite direction from how the muscle fibres run, with every steak cut. All cuts of beef share this quality.
The direction in which the muscle fibres are aligned is referred to as the grain, and it is crucial to cut against it to make the meat easier to chew. If you don’t, your steak will be tough and tasteless.
Simply examine the flesh closely to determine the direction in which the muscle fibres run to identify the meat’s grain. Rather than cutting in between the fibres, cut through them.