How to make mustard beef cubes

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  1

  Cut two steaks into cubes. What I bought was wagyu steak, which was fat and thin, with beautiful marble texture. Sprinkle the beef with some black pepper and salt. Rinse and drain the mushrooms and set aside.

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  2

  Fry the beef cubes flat, do not turn them over, fry the bottom side until it changes color, then flip it and fry the other sides. The amount of oil in the pan is adjusted according to the type of steak. The one I bought is considered fat beef. When the beef is fried until it is half-cooked, a lot of butter will leak out, so I only put a very small amount of vegetable oil.

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  3

  Maintain high heat and fry until half-cooked (the butter begins to seep out and there is more oil in the pot), add the mushrooms and fry together. Mushrooms absorb oil very much. If the steak is thin, you can add a little more oil. The beef does not have to be fully cooked. It is most delicious when it is 8 or 9 years old and still has a little pink in the middle. If you can't control the time, you can fry the beef and mushrooms separately to prevent the beef from being overcooked. Sprinkle some black pepper and salt.

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  4

  Mustard sauce: Squeeze in mustard and salad dressing, the ratio is 1:1.

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  5

  Use chopsticks to stir clockwise until the two are fully integrated.

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  6

  Dip in sauce and eat.

Tips

Heat the oil in the pan and then add the butter. Let the high temperature lock the moisture in the meat. Try to keep the fire high during the whole frying process, which only takes a few minutes. The steak does not need to be completely cooked, but it must not be watery and the moisture will be lost. The meat becomes very tough when it becomes woody.