Rib-eye steak is taken from the meat between the 6th and 12th ribs of the beef ribs, that is, the meat on the edges of the beef bones. The general term frosted beef refers to this place. Rib-eye steak may not be as tender as the loin meat, but the bone edge meat has always been delicious, and the oily and tender meat shredded is sandwiched with Q-bomb strong oil tendons, which are more chewy than shalang, more flavorful than philippy, and the oil is very rich. Canadian beef is traceable beef, and each cow has an RF earring that records the cow's identity. And Canada has arguably the most stringent beef grading standards in the world, grading each piece of Canadian beef from the oil, ripeness, meat color, fat color, and meat texture.
By Eight Fresh Across the Sea 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
Canadian Rib Eye Steak 200g
Canadian oat rice 100g
Chicken soup flavored soup treasure half a spoonful
3 small onions
Half a green onion
2 cloves of garlic
Carrots 100g
Green beans 75g
Hollandaise beans 50g
Parsley 50g
Asparagus 300g
1 lemon
5-10 raisins
Balsamic vinegar (Italy) 200ml
Salt 5g
Sugar 10g
Black pepper 5g
10g minced cheese
Water 200ml
3 tbsp cooking oil
<h2>Practice steps</h2>
1, Canadian steak, with its natural grain feeding, delicious meat and widely popular with Chinese families, with oat rice rich in dietary fiber, the combination of the two rib-eye steak oat rice, is definitely a nutritious meal.
2: Peel the onion and set aside.
3: Wash and chop the green onion
4: Wash and dice the carrots.
5: Cut off both ends of the hollandaise beans, remove the tendons and cut into strips; chop the parsley and chop the garlic into garlic paste.
6: Heat a saucepan over medium heat, add 1 tbsp of oil, pour the chopped onion and green onion into the oil pan and fry until translucent, add the garlic paste and diced carrots. If the pan is a little dry, add some oil.
7: Wash and drain the oatmeal rice, pour it into a pot and stir-fry with vegetables.
8: Add cold water and chicken soup to the soup, bring to a boil over low heat, add raisins.
9: Use oil paper as a lid, cover the pot, cook for 10-15 minutes, and check whether the diced carrots and oats are soft.
10: Add green beans and hollandaise beans, mix well, cook for another 2-3 minutes, add parsley crushed to complete bibimbap.
11: Heat a pan over high heat, put 1 spoonful of oil and add asparagus; add salt and black pepper and stir several times.
12: Marinate the rib-eye steak in salt and black pepper for 15 minutes, then put it in a hot pan and start frying the steak. Fry the steak for 2-3 minutes on each side, over medium heat.
13, we can use ordinary balsamic vinegar plus 10 grams of sugar instead, heat over low heat until viscous, pour out and set aside.
14, put the steak, asparagus, oatmeal rice into the dish, put the cheese on top, pour the boiled balsamic vinegar on top, and the Canadian rib steak oat rice is ready!!!
<h2>Tips</h2>
Rib eye steak is ideal for frying to a fully cooked state, the beef shrinks after frying, it will naturally separate from the bone part, at this time can best show the beef chop charred rib meat and chewy taste.
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