Pine-pinked beef thigh steak
The firm, meaty beef thighs are soaked in pineapple overnight to create a soft texture. When cutting meat, you can eat it softly by adding a knife so that it intersects at right angles with the meat fibers.
How to make it
1
Place the crushed pineapple and beef thighs in a plastic bag and let them rest in the fridge overnight. Return the meat to room temperature before cooking. Separate the beef thighs and pineapple, and add A to the pineapple to make a sauce.
2
Without oil, put the frying pan on the fire and cook the beef thighs while moving them with chopsticks.
3
Cook for 2-3 minutes and turn the meat over.
4
Add the mix sauce made in [1], and when it is browned to a moderate degree, turn off the heat and add aromatic butter.
5
Cut into easy-to-eat sizes and serve on a plate along with the baby leaves.
Ingredients for 3 people
-
- Beef thigh
- 1 sheet (approximately 150g)
-
- pineapple
- 50g
-
[A]
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 2 tbsp
-
- Alcohol
- 1 tablespoon
-
- butter
- 10g
-
- Baby Leaf
- Appropriate amount
[PR]
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