Mustard Beef Balls

1. Cut two pieces of steak into pieces. What I bought is a beef steak, with a combination of fat and lean, and beautiful marble patterns. Sprinkle some black salt and pepper on the beef. Rinse mushrooms thoroughly and drain water for later use.

2. Spread the beef chunks flat and fry, do not flip them over. Fry the bottom until it changes color, then flip it over and fry the other sides. The amount of oil in the frying pan is adjusted according to the type of steak. I bought a fat beef, but when the beef is half cooked, a lot of butter will seep out, so I only added a very small amount of vegetable oil.

3. Cook over high heat until half cooked (butter begins to seep out and the oil in the pan increases), then add mushrooms and fry together. Mushrooms are very oil absorbing. If the steak is thin, you can add some oil appropriately. Beef doesn't necessarily have to be fully cooked. When it's 8 or 9, the middle part still has a hint of pink color, making it the best to eat. If you can't control the timing well, you can fry the beef and mushrooms separately to avoid overcooking the beef. Sprinkle some black salt and pepper.

4. Mustard sauce: Squeeze mustard and salad dressing in a 1:1 ratio.

5. Use chopsticks to stir clockwise until the two are fully integrated.

6. Dip in sauce and start eating.