Beek Steak Softened with Yogurt
I saw on TV that lean beef is good for muscle building and burning fat, and there happened to be a lot of beef steak piled up on sale, so I tried making this.
It doesn't have the softness of marbled beef, but it's got a good texture and flavor.
Since you'll be cooking the onions in the yogurt and the meat's juices there's no need for preseasoning.
I say this softens tough beef, but since it starts out as tough you're still not going to get that marbled beef softness. Recipe by Hiyoko okusan
Beek Steak Softened with Yogurt
I saw on TV that lean beef is good for muscle building and burning fat, and there happened to be a lot of beef steak piled up on sale, so I tried making this.
It doesn't have the softness of marbled beef, but it's got a good texture and flavor.
Since you'll be cooking the onions in the yogurt and the meat's juices there's no need for preseasoning.
I say this softens tough beef, but since it starts out as tough you're still not going to get that marbled beef softness. Recipe by Hiyoko okusan
Cooking Instructions
- 1
Cut the steak into easy-to-marinate pieces. Apply yogurt to both sides and allow to marinate for at least 30 minutes.
- 2
Add oil to a heated frying pan, and add the beef as-is. Sprinkle over some salt, pepper, and garlic powder.
- 3
Turn over, and cook both sides well.
- 4
Remove the meat and place on a cutting board. Cook the onions in the remaining oil and sauces until they wilt.
- 5
Cut the meat into bite-sized pieces. Serve together with the frozen broccoli, heated in the microwave, and the onions.
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