Egyptian Biftek -(Fried beef steak)

Fried Steak, or as we call it in Egypt, the Egyptian Biftek is one of the most famous dishes in the world.

Every country has its own way of preparing steak, and since I have traveled a lot, I have eaten steak in many countries, but I did not find the most delicious and tastier Egyptian steak.

In this post, I will share With you, how to prepare the Egyptian steak step by step.

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Egyptian Biftek -(Fried beef steak) preparation.

1- The first step is to prepare the steak by softening it using a Meat tenderizer hammer pounding the meat, to make sure that the seasoning has penetrated into the tissues of the meat.

Note: When using a Meat tenderizer hammer, use it from the side where it has a small needle surface in order to ensure the penetration of the seasoning into the tissues of the meat.

Egyptian Biftek -(Fried beef steak) Seasoning preparation

1-Put the onion juice and tomato juice in a strainer and filter them well

Note: When making tomato juice, do not add anything, only tomatoes

2-Put a spoonful of salt, a spoonful of black pepper, a spoonful of garlic powder, and a spoonful of meat spices on the previous juice as shown in the picture.

3-Mix the above ingredients well, then add two tablespoons of soy sauce.

4-Now add a quarter cup of milk (the benefit of milk is that it will make the meat very tender from the inside)

5-Put the steak in the marinade, try to put the pieces of meat flat, then cover it and put it in the refrigerator for at least an hour

The more time, the better, but this marinade will soak into the meat quickly so an hour will be all if you’re in a hurry.

Egyptian Biftek -(Fried beef steak) Cocking.

Put two eggs in a bowl, then add some salt and black pepper.

Then add to this mixture a small spoon of chopped garlic (the garlic will give a wonderful taste to the outer layer of the steak)

Now take the steak from the refrigerator and clean it from the seasoning well.

Now put it in the breadcrumbs for two seconds on each side.

Put it in the eggs, then again in the breadcrumbs.

When placing the steak in the rusk, it must be covered well and pressured to make sure that the rusk sticks to the steak

Put a little oil in the frying pan (the frying pan should be wide, not deep)
Put the steak in the pan for 30 seconds, then reduce the heat and leave the steak for two minutes on each side.

Now you Egyptian Biftek is ready

INGREDIENTS

  

1. 1 KG beef steak
2. 1 Cup onion juice
3. 1 Cup Tomato Juice
4. 1 Spoon Salt
5. 1 Spoon Black pepper
6. 1 Tea Spoon Garlic Powder
7. 1 Tea Spoon Meat Spices
8. quarter Cup Milk
9. 2 Spoons Soy Sauce
10. 250 gram bread crumbs
11. 2 unit egg
12. 1 Tea Spoon ground garlic
13. 2 cup Oil

INSTRUCTIONS

 

1. softening the steak using a Meat tenderizer hammer pounding the meat

1. Put the onion juice and tomato juice in a strainer and filter them well
2. Add the the spices to the juice and mix them well
3. Ad a quarter cup of milk
4. Soak the steak in the marinade, try to put the pieces of meat flat, then cover it and put it in the refrigerator for at least an hour
5. Put two eggs in a bowl, then add some salt and black pepper
6. Add to this mixture a small spoon of chopped garlic
7. Take the steak from the refrigerator and clean it from the seasoning well
8. put it in the breadcrumbs for two seconds on each side.
9. Put it in the eggs, then again in the breadcrumbs.
10. Put a little oil in the frying pan