For a tasty beef steak there two important “ingredients” are the must: proper preparation and patience.
So, one evening before the cooking I preparer the meat in the marinade made of soy sauce, Worcester sauce, Thai sweet chili sauce, herbs of your taste and choice (mint, basil, oregano), salt, ginger, pepper, paprika, red wine and a few drops of brandy.
Leave it in the fridge over the night.
Next day at noon I start with frying on small fire the meat in a little bit of oil. Separately I fry two onions and when they are getting nice and golden, I add some garlic too for a couple of seconds. Add the onion and the garlic now on the both side frayed meat, then add some water, a little bit of red wine, paprika, pepper, chili, curry, ginger and some more herbs (mint, basil, oregano). Read more Beef steak with mushrooms and vegetables
