好喜歡熱辣辣煲仔菜！滑滑腸粉吸收了牛肉湯汁，超級惹味！我加入洋蔥同銀芽，味道好像乾炒牛河，不過材料和做法簡單好多😝
今次沒有用牛肉，用了新鮮牛頸脊，不用醃已經好好味💓而且用肥牛片好處就是不怕肉質變韌！
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❤️🔥啫啫牛肉腸粉煲📝食譜
烹調時間⏱20分鐘
🔸材料🔸(2-3人份)
肥牛片 200g
腸粉 6-8條切段
銀芽 200g
洋蔥 1個切片
蒜頭 5粒
紹興花雕酒 1湯匙
蔥 切段
白芝麻 (可省略)
🔸醬汁材料🔸
生抽 1茶匙
老抽 3茶匙
蠔油 1湯匙
砂糖 半茶匙
水 3湯匙
🔹做法 🔹
- 平底鍋下油煎香腸粉，如沒有時間可以省略此步驟
- 下油開鍋，加入肥牛片，炒至半熟後盛起
- 同一個鍋加入洋蔥片、蒜粒和蔥白炒香，按次序放入銀芽、腸粉和肥牛片，灒入紹興花雕酒，倒入醬汁
- 煮沸後合蓋煮約4分鐘至熟，灑上蔥花和白芝麻即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (serves 2-3)
Sliced beef 200g
Rice noodle rolls 6-8 pieces, cut into sections
Bean sprouts 200g
Onion 1, sliced
Garlic 5 cloves
Shaoxing Huadiao wine 1 tbsp
Scallions, sliced
White sesame seeds (optional)
𝗦𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴𝘀
Light soy sauce 1 tsp
Dark soy sauce 3 tsp
Oyster sauce 1 tbsp
Sugar ½ tsp
Water 3 tbsp
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Fry the rice noodle rolls in oil in a pan (optional).
- In the same pan, cook the beef slices until partially cooked.
- Add onion, garlic, and scallions to the pan, followed by bean sprouts, rice noodle rolls, and beef slices. Pour in Shaoxing Huadiao wine and sauce.
- Cover and cook for about 4 minutes until fully cooked. Garnish with scallions and sesame seeds.
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