27.05.2020
50
Recipe information
Cooking:
35 min.
Servings per container:
4
Complexity:
Easy
Calorie content:
44658.64
Carbohydrates:
3647.58
Fats:
2963.54
Squirrels:
1685.26
Water:
6478.44

Ingredients

Title Value
1. Beef 800 Column
2. Bell pepper 1 PC.
3. Tomatoes 250 Column
4. Bulb onions 100 Column
5. Garlic 4 PC.
6. Black pepper 1/4 Tsp
7. Salt 1/4 Tsp
8. Green onion (feather) 20 Column
9. Parsley (greens) 10 Column
10. Vegetable oil 10 Ml

Cooking

1. Stage

Cut the meat across the fibers into small pieces.

1. Stage. Cut the meat across the fibers into small pieces.

2. Stage

Chop the onions in half rings and chop the garlic. Cut tomatoes into slices, and pepper into strips.

1. Stage. Chop the onions in half rings and chop the garlic. Cut tomatoes into slices, and pepper into strips.

3. Stage

Grease the meat on all sides with vegetable oil and fry in a dry, well-heated pan until golden brown. Transfer to a baking sheet, salt and pepper to taste and bake at 100 degrees while we cook vegetables.

1. Stage. Grease the meat on all sides with vegetable oil and fry in a dry, well-heated pan until golden brown. Transfer to a baking sheet, salt and pepper to taste and bake at 100 degrees while we cook vegetables.

4. Stage

In a pan after meat, fry the onions with garlic and pepper until soft, then add the tomatoes and simmer for about 5-7 minutes. Transfer vegetables to meat and sprinkle with chopped green onions.

1. Stage. In a pan after meat, fry the onions with garlic and pepper until soft, then add the tomatoes and simmer for about 5-7 minutes. Transfer vegetables to meat and sprinkle with chopped green onions.

5. Stage

Mexican beef steak is juicy, tender and tasty under a vegetable pillow. Adjust the degree of roasting to your liking, according to this recipe the meat is medium-rare, it is pink and juicy. Such a steak is perfect for a romantic dinner with red wine or for a male company with any side dish.