are taken from red meat cut from the back of the small calf, and are characterized by being fast maturing, free of fat and bones, and the methods of cooking vary, as they are cooked with many flavors and ingredients, and next to them are served several dishes such as soup, French fries, and various salads, in this article we will mention two recipes for steaks, namely: steaks with vegetables, and stuffed steaks


Four hundred grams of meat cut into thin slices.

Green pepper cut into strips.

Three carrots cut into thin slices.

A stick of chopped green onions.

One piece of zucchini cut into cubes

Table salt.

Half a cup of mushrooms, thinly sliced.

Half a head of broccoli cut into flowers.

A pinch of white pepper, black pepper.

Two tablespoons of vegetable oil


Put all vegetables except spring onions in the steamer and cook until soft.

Heat the oil in a deep frying pan over high heat, then add the spring onions and stir slightly until wilted. Add the steaks, sprinkle with black pepper, salt and white pepper and leave until the meat is cooked. Next, add the vegetables and stir slightly, then remove the pan from heat

By trg6q

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