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
- 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。
- 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。
- 将肉片的油汁倒入干净的镬里，加入芹菜和盐用中火炒软。
- 加入牛肉片，撒上绍兴酒快速炒匀，试味。
- 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
- 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.
- 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.
- Drain oil and gravy from the beef into a clean wok, add Chinese celery, salt and stir-fry with medium heat till soft.
- Add beef slices, sprinkle shaoxing wine and mix quickly. Taste.
- Dish onto a serving plate and serve hot with rice.
本食谱摘录予
