Pork steak with soy sauce in a frying pan

Delicious and juicy piece of meat for a romantic dinner! One of the fastest meat dishes is cooking steak. You can use any meat, but I most often cook from pork. Since this meat is the most affordable and is liked by all members of my family.

Julia M.

The author of the recipe

Pork steak with soy sauce in a frying pan

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Composition / ingredients

Servings:

Pork

500

Soy sauce

Salt

to taste

Spices are dry

to taste

Vegetable oil (for frying)

Garlic

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 14 g

Fats 50 % 22 g

Carbohydrates 18 % 8 g

262 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 2 h

Step 1:
Cut fresh pork meat into portioned steaks. They should be at least 2-2.5 cm thick. It is not necessary to make it thicker, since the meat may not fry well enough.
Step 2:
Separately mix soy sauce, salt and spices.
Step 3:
Dip the meat in the sauce. Cover the bowl with cling film or a lid and leave to marinate for at least 1 hour. The longer the meat is marinated, the richer the taste and aroma of the finished dish will be.
Step 4:
Before frying meat, preheat a frying pan, pour vegetable oil into it and put the peeled and chopped garlic. Fry it until golden brown and remove. During frying, garlic will give its taste and aroma to the oil. As a result, you will get garlic oil.
Step 5:
Put the steaks in a frying pan with garlic oil and fry for 3-4 minutes.
Step 6:
Then flip and fry on the other side until golden brown. Pay close attention to the meat during frying, as thanks to soy sauce, the meat quickly acquires a golden hue. Put the finished meat on paper napkins to drain excess fat from them.
Step 7:
Put the finished meat on plates with herbs and serve to the table. Additionally, serve any side dish and sauce. Bon appetit!

For cooking steak, choose fresh meat that has never been frozen, since when it is defrosted, a lot of juice will flow out of it and the finished dish will be dry and tough.
To add extra flavor to the meat, it can be marinated for a while before frying.
The meat stack, of course, is very tasty, cooked on the grill, but if it is not, you can use an ordinary frying pan. The most important thing is that the pan should be very hot so that the meat is immediately sealed and all the juices remain inside. Thanks to
to this process, the finished dish will be with a ruddy crust and quite juicy inside.
For meat stacks, I serve mashed potatoes, baked vegetables or vegetable salad as a side dish. And, of course, such a dish can be supplemented with red wine.