最後一個冬至菜式分享🫶🏻想了好久挑選了這個食譜😝夠簡單，而且芥蘭是冬天必食的蔬菜🫶🏻
今次用了新鮮牛冧肉！醃牛肉不要下鹽，會令肉質變韌！我直接用沙茶醬醃肉十分方便😙芥蘭我通常會刨皮再切斜，食落去會更嫩更爽脆！用鐵鑊大火炒特別有鑊氣，菜keep到好翠綠💚炒牛肉最後記得加生粉水埋芡，鋪上菜面就食得啦🥰
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🤎沙茶牛肉炒芥蘭📝食譜
烹調時間⏱15分鐘
🔸材料🔸(2-3人份)
芥蘭 1斤
牛冧肉/封門柳 200g切片
薑蓉 1茶匙
蒜頭 3瓣切碎
紹興花雕酒 1湯匙
砂糖 半茶匙
🔸牛肉醃料🔸
水 2湯匙 , 沙茶醬 3湯匙, 生抽 1茶匙, 老抽 半茶匙, 蠔油 1茶匙, 砂糖 半茶匙, 生粉 1湯匙, 油 1湯匙
🔸調味料🔸
生粉水 100ml + 1湯匙生粉
老抽 1茶匙
🔹做法🔹
- 牛肉加水，靜置10分鐘吸收水份；加入沙茶醬、生抽、老抽、蠔油、生粉和砂糖拌勻；最後加入油鎖水，醃30分鐘
- 芥蘭洗淨摘走菜花，刨皮切段
- 下油開鍋，加入芥蘭和薑蓉大火炒勻，灒入紹興花雕酒，加入砂糖和50ml熱水，炒至熟後瀝乾水上碟
- 同一個鍋下油爆開蒜粒，連同醃料加入牛肉炒至半熟，倒入調味料，中火煮至濃稠即可上碟
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Chinese Kale 600g
Beef slices 200g
Minced ginger 1 tsp
Garlic 3 cloves, minced
Shaoxing wine 1 sp
Sugar 1/2 tsp
𝗕𝗲𝗲𝗳 𝗺𝗮𝗿𝗶𝗻𝗮𝗱𝗲
Water 2 sp, Satay sauce 3 sp, Soy sauce 1 tsp, Dark soy sauce 1/2 tsp, Oyster sauce 1 tsp, Sugar 1/2 tsp, Cornstarch 1 sp, Oil 1 sp
𝗦𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴𝘀
Cornstarch water 100ml + 1 sp cornstarch
Dark soy sauce 1 tsp
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Marinate beef with water for 10 mins. Add satay sauce, light soy sauce, dark soy sauce, oyster sauce, cornstarch, sugar, and oil. Mix and marinate for 30 mins.
- Wash and cut Chinese kale
- Heat oil in a wok. Stir-fry kale and ginger paste. Sprinkle Shaoxing Huadiao wine, sugar, and 50ml hot water. Stir-fry until cooked, then transfer to a plate.
- In the same wok, stir-fry minced garlic in oil. Add marinated beef and stir-fry until partially cooked. Pour in seasoning mixture and simmer until thickened. Transfer to a plate.
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🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
https://istidiningtable.com
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