Pine-pinked beef thigh steak
Even firm beef round meat becomes soft by soaking it in pineapple overnight. When cutting the meat, make sure to cut at right angles to the grain of the meat to keep it tender
How to make it
1
Place the mashed pineapple and beef round in a plastic bag and leave it in the refrigerator overnight. Allow the meat to return to room temperature before cooking. Keep the beef round and pineapple separate and add ingredients A to the pineapple to make the sauce
2
Heat a frying pan without adding oil and cook the beef thighs while moving them around with chopsticks
3
Cook for 2 to 3 minutes and then flip the meat over
4
Add the sauce prepared in [1] and once it has browned to the desired color, turn off the heat and add the flavored butter
5
Cut into bite-sized pieces and arrange on a plate with the baby leaves
Ingredients for 3 people
-
- Beef round
- 1 piece (about 150g)
-
- pineapple
- 50g
-
[A]
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 2 tbsp
-
- Alcohol
- 1 tablespoon
-
- butter
- 10g
-
- Baby leaves
- Appropriate amount
[PR]
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