爸爸最爱的牛肉炒芹菜
Pa’S Favourite Beef With Chinese Celery
材料A

500g牛腰肉,切薄片
3大匙蚝油
1大匙绍兴酒
5大匙水
3大匙油
1大匙蒜茸
3棵(约150g)芹菜,洗净,切3cm长段
1/3小匙盐
1大匙绍兴酒

做法
  1. 将材料A放入大碗中,以同一方向搅拌至水分完全被肉片吸收,放置一旁腌制15分钟。
  2. 烧热镬,倒入油,放入蒜茸爆至香和颜色变微黄,加入肉片用大火炒至肉片转色,马上盛起,放置一旁待用。
  3. 将肉片的油汁倒入干净的镬里,加入芹菜和盐用中火炒软。
  4. 加入牛肉片,撒上绍兴酒快速炒匀,试味。
  5. 盛在盘中,趁热配饭享用。
INGREDIENTS A

500g tenderloin, sliced thinly
3 tbsp oyster sauce
1 tbsp shaoxing wine
5 tbsp water
3 tbsp oil
1 tbsp chopped garlic
3 plants (about 150g) Chinese celery, washed and cut into 3 cm length
1/3 tsp salt
1 tbsp shaoxing wine

METHOD

  1. Mix A in a mixing bowl in one direction till all the water has been absorbed by the beef slices. Keep aside and marinate for 15 minutes.
  2. Heat up wok, add oil and sauté chopped garlic till fragrant and lightly brown. Add beef slices and stir-fry with high heat till beef slices just turn in colour. Dish up onto a plate.
  3. Drain oil and gravy from the beef into a clean wok, add Chinese celery, salt and stir-fry with medium heat till soft.
  4. Add beef slices, sprinkle shaoxing wine and mix quickly. Taste.
  5. Dish onto a serving plate and serve hot with rice.

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